Steve and I first made this cake in preparation for one of our dessert entries for the World Championship Cook Off in Sandy, Utah. The cake sits on top of a chocolate cheesecake and is sinfully decadent. The cake is so moist and has a tender crumb that is rich and not-too sweet, making it the perfect delivery system for the creamy cheesecake and the coconut and pecan topping.
We decided to make just the cake and topping when we were asked by a novice Dutch oven cook, Teri, from the Chisholm Trail Chaparrals, a newly formed chapter of the Lone Star Dutch Oven Society, to be her mentor at their upcoming Dutch Oven Gathering (DOG). She said she loves German chocolate cake, so we agreed that she should try this recipe. In this post, I will share the recipe and in the next post, I will tell you about Teri and her first-time experience of baking outdoors in camp Dutch ovens. Here’s the recipe: