In a separate bowl, mix lightly beaten eggs, butter and vanilla. Slowly add the hot cocoa mixture, stirring constantly.
Combine wet and dry ingredients: Pour the wet ingredients into a bowl with the dry ingredients. Mix until the dough is smooth and well mixed.
To make bread: Pour batter into prepared pan and spread evenly. Bake in a hot oven for 30 minutes.
Bake the cake: Let the cake cool completely in the pan on a wire rack before cooling.
Prepare the coconut-pecan glaze:
Cook the milk mixture: In a medium saucepan, combine the dry milk, sugar, egg yolks, and butter. Cook over medium heat, stirring occasionally, until blended, 10-12 minutes.
Add the coconut and pecans: Remove the pan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans until well combined.
Freeze and spread: Let the icing cool for a few minutes and then spread evenly over the cooled cake.
Serve and enjoy:
Once the cake is frozen, cut it into pieces and serve. Enjoy this delicious German chocolate cake with your friends and family!
Tip:
Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by adding 1/2 teaspoon of lemon juice or vinegar to 1/2 cup of milk. Leave it for 5-10 minutes.
Storage: Store leftover bread in an airtight container in the refrigerator for up to 3-4 days. Depending on taste and texture, let it come to room temperature before serving.
Make-Ahead:
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