German Chocolate Cake

Notes
*If baking at high altitude add 3 tablespoons extra flour.
Make Ahead Instructions: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you’re ready to frost the cake, to give them time to come to room temperature.
Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving.

Nutrition
Calories: 591kcal
Carbohydrates: 77g
Protein: 5g
Fat: 31g
Saturated Fat: 12g
Cholesterol: 100mg
Sodium: 440mg
Potassium: 313mg
Fiber: 3g
Sugar: 69g
Vitamin A: 535IU
Vitamin C: 0.4mg
Calcium: 118mg
Iron: 1.9mg