Hmmm, never had that issue before or heard of others experiencing that with this recipe. It could be your elevation, the humidity in your environment or the BTUs of your cooktop. You could add more coconut and pecans or increase the heat to cook off some of the moisture.

No, I don’t recommend a springform pan. The batter is too thin & will leak out of the pan. Please use a standard cake pan.

Thanks for your question. The history is that its roots can be traced back to 1852 when American baker Samuel German developed a type of dark baking chocolate for the Baker’s Chocolate Company. The brand name of the product, Baker’s German’s Sweet Chocolate, was named in honor of him. Contrary to what the name may suggest, the German Chocolate Cake has no ties to Germany and is an American-born recipe. German Chocolate is considered to be sweeter than semi-sweet chocolate and contains a mixture of chocolate liquor, sugar, cocoa butter, various flavorings, and lecithin, which is fat from egg yokes. Samuel German developed this chocolate as a way to streamline the baking process for bakers by mixing the chocolate and sugar together.

Many greetings from Bavaria 🙂