Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sweetened flaked coconut
- 1/2 cup semisweet chocolate chips
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt; set aside.
- In a large bowl, cream together the melted butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk.
- Fold in the coconut and chocolate chips.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a cake bite comes out clean.
- Cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Interesting Facts
- German Chocolate Cake originated in the United States in the 1950s.
- The original German chocolate cake was made with a type of chocolate called Baker’s German’s Sweet Chocolate.
- The cake traditionally includes a coconut-pecan frosting.