German Chocolate Cake with Coconut Pecan Frosting

German Chocolate Cake with Coconut Pecan Frosting is a true classic in the world of desserts—a rich, layered chocolate cake filled and topped with a luscious, buttery frosting made from coconut, pecans, and caramelized sugar. Contrary to popular belief, this cake doesn’t originate from Germany; it’s named after Samuel German, who developed the dark baking chocolate used in the original recipe. The result is a beautifully moist, multi-layered cake with a flavor profile that’s both indulgent and comforting.

Every bite offers the perfect combination of tender chocolate sponge, nutty-sweet coconut filling, and smooth, melt-in-your-mouth texture. Whether served at a celebration or as an after-dinner treat, this cake always makes a memorable impression.

Why I Love This Recipe

I love this German Chocolate Cake recipe because it’s decadent yet balanced. The chocolate layers are moist and not overly sweet, while the coconut-pecan frosting brings a unique texture and caramel-like richness that sets it apart from other chocolate cakes.

It’s one of those desserts that feels like a special occasion all on its own. The blend of flavors—the bittersweet cocoa, toasted nuts, and chewy coconut—creates a harmony that’s both luxurious and nostalgic. Plus, it’s a showstopper on any dessert table, both in taste and presentation.

Why It’s a Must-Try Dish

This cake is a must-try because it’s a true celebration dessert—complex in flavor yet simple in comfort. It’s not just a chocolate cake; it’s an experience. Here’s why you should make it at least once:

• The combination of rich chocolate and caramelized coconut is utterly unique.
• It’s visually stunning with its layered look and golden frosting.
• Each component can be made ahead, making it ideal for gatherings.
• It’s a great way to impress guests with homemade craftsmanship and deep flavor.
  If you love desserts that blend elegance with homey warmth, this cake is a must.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 35 minutes
• Cooling and Assembly Time: 1 hour
• Total Time: Approximately 2 hours 5 minutes

Servings and Calories

• Servings: 12 slices
• Calories: Approximately 580 calories per serving

Course and Cuisine

• Course: Dessert
• Cuisine: American

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder (preferably Dutch-process)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water (or hot coffee for richer flavor)

For the Coconut Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans, toasted

Optional Chocolate Ganache (for sides):

• 4 oz semi-sweet chocolate, chopped
• ½ cup heavy cream

Cooking Directions

1. Preheat oven: Set oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Mix wet ingredients: Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
4. Add boiling water: Gradually mix in boiling water or coffee. The batter will be thin—this ensures a moist cake.
5. Bake: Divide the batter evenly among the pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let cakes cool for 10 minutes, then transfer to wire racks to cool completely.
7. Make frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly until thickened (about 10–12 minutes). Remove from heat, then stir in vanilla, coconut, and pecans. Cool completely.
8. Assemble: Place one cake layer on a serving plate. Spread frosting evenly over the top. Repeat with remaining layers. Frost the top and sides as desired.
9. Optional ganache: For an elegant finish, spread chocolate ganache over the sides of the cake and top with extra pecans.

Step-by-Step Preparation Method

1. Step 1: Preheat oven and prepare pans.
2. Step 2: Mix flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Step 3: Add eggs, oil, buttermilk, and vanilla. Beat until smooth.
4. Step 4: Slowly add boiling water or coffee and mix gently.
5. Step 5: Pour batter into prepared pans and bake for 30–35 minutes.
6. Step 6: Cool completely on wire racks.
7. Step 7: Make frosting—combine evaporated milk, sugar, butter, and egg yolks in a saucepan; cook until thickened. Stir in coconut, pecans, and vanilla.
8. Step 8: Cool frosting, then layer and assemble the cake.
9. Step 9: (Optional) Pour chocolate ganache along the sides for a glossy finish.

How to Serve

Serve the cake at room temperature for the best texture and flavor. Slice with a sharp knife for clean layers. It pairs beautifully with coffee, espresso, or a glass of milk. For special occasions, garnish with extra toasted pecans, a drizzle of ganache, or a sprinkle of coconut on top.

Recipe Tips

• Use room temperature ingredients for a smoother batter.
• Toasting the pecans enhances their flavor and crunch.
• Don’t rush the frosting: Cook it until thick and golden for a caramel-like texture.
• Coffee instead of water intensifies the chocolate flavor without tasting like coffee.
• Chill briefly before slicing for neater presentation.

Variations

• Mini German Chocolate Cakes: Bake in cupcake tins and top each with a spoonful of frosting.
• Nut-Free Version: Replace pecans with toasted sunflower seeds or omit them entirely.
• Coconut Lovers’ Twist: Add shredded coconut into the cake batter for extra flavor.
• Chocolate Frosted Version: Cover the cake with chocolate buttercream and use the coconut frosting as filling only.
• Sheet Cake Style: Bake the batter in a 9x13-inch pan for an easier, one-layer version.

Freezing and Storage Time

• Refrigerator: Store covered for up to 5 days. Let it sit at room temperature for 30 minutes before serving.
• Freezer (Unfrosted Layers): Wrap cooled cake layers tightly in plastic wrap and freeze for up to 2 months.
• Freezer (Frosted Cake): Freeze the assembled cake for up to 1 month. Thaw overnight in the refrigerator before serving.

Special Equipment Needed

• Three 9-inch round cake pans
• Electric mixer or hand whisk
• Mixing bowls
• Saucepan for frosting
• Rubber spatula
• Wire cooling rack
• Offset spatula or knife for spreading frosting

Conclusion

German Chocolate Cake with Coconut Pecan Frosting is an extraordinary dessert that celebrates the perfect balance between indulgence and tradition. With its moist chocolate layers, nutty-coconut frosting, and caramel undertones, every slice is pure bliss. It’s elegant enough for special occasions and comforting enough for a cozy family gathering. Whether you’re an experienced baker or a beginner, this recipe delivers a cake that’s as satisfying to make as it is to eat—a timeless classic that deserves a place in every baker’s collection.