GERMAN CHOCOLATE FRENCH TOAST CAKE

German Chocolate French Toast Cake image

Provided by @MakeItYours

Number Of Ingredients 20

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French Toast:
Nonstick cooking spray, for spraying the cake pans
16 slices Texas toast or other 3/4-inch-sliced white bread
2 cups light cream
1/3 cup chocolate syrup
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 large eggs
1 cup chopped or grated dark chocolate
Frosting:
One 12-ounce can evaporated milk
1 1/4 cups packed light brown sugar
2 teaspoons vanilla extract
1 teaspoon cornstarch
1/4 teaspoon kosher salt
3 large egg yolks
4 tablespoons (1/2 stick) unsalted butter
One 7-ounce package shredded coconut (about 2 2/3 cups), toasted
1 1/4 cups chopped pecans, toasted

Steps:

For the French toast: Preheat the oven to 300 degrees F. Spray two 9-inch cake pans with cooking spray, line with parchment paper and spray again. Press 4 slices of the bread into each cake pan to form 1 even layer.
In a blender, combine the cream, chocolate syrup, cocoa powder, vanilla, salt and eggs and blend until smooth. Pour half of the custard between the 2 cake pans to cover the first layer of bread. Sprinkle half of the chocolate over each. Press 4 slices of the bread into each cake pan to form a second even layer. Divide the remaining custard between the cake pans over the second layer of bread. Let sit for 10 minutes to allow the bread to soak up the custard.
Bake until set, 25 to 30 minutes. Let cool in the pans until slightly warm, then remove the cakes from the pans.
For the frosting: In a medium pot, combine the milk, sugar, vanilla, cornstarch, salt and yolks and whisk until blended. Add the butter and place over medium-low heat. Cook, stirring constantly, until thickened, 6 to 8 minutes. Remove from the heat and stir in 2 cups of the coconut and 1 cup of the pecans. Let cool until slightly warm.
Put one layer of the French toast cake on a serving plate. Spread half of the frosting over the cake. Sprinkle on half of the remaining chocolate. Place the second layer of cake on top and spread with the remaining frosting. Sprinkle on the remaining coconut, pecans and chocolate.