Why You’ll Love German Chocolate Cake with Coconut Pecan Frosting Recipe
This isn’t just another chocolate cake—it’s a true classic that delivers both flavor and texture. The soft, chocolatey layers pair beautifully with the caramel-like coconut pecan frosting, creating a cake that feels both comforting and elegant. If you want to wow your guests or treat yourself to a nostalgic dessert, this is the cake to bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
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All-purpose flour
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Granulated sugar
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Unsweetened cocoa powder
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Baking soda
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Baking powder
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Salt
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Eggs
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Buttermilk
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Vegetable oil
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Vanilla extract
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Hot water or coffee
For the coconut pecan frosting:
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Evaporated milk
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Granulated sugar
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Egg yolks
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Unsalted butter
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Vanilla extract
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Sweetened shredded coconut
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Chopped pecans
Directions
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Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
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Add eggs, buttermilk, oil, and vanilla. Mix until smooth, then carefully stir in hot water or coffee until combined. Batter will be thin.
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Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
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For the frosting: In a saucepan, whisk evaporated milk, sugar, egg yolks, butter, and vanilla over medium heat. Stir constantly until mixture thickens (about 10–12 minutes).
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Remove from heat and stir in shredded coconut and chopped pecans. Allow frosting to cool before spreading.
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Assemble the cake by layering cakes with coconut pecan frosting between each layer and on top. Leave the sides unfrosted for the traditional look.
Servings and timing
Serves 12–14.
Preparation time: 25 minutes
Baking time: 30 minutes
Cooling and frosting time: 1 hour
Total time: 1 hour 55 minutes
Variations
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Sheet Cake Version: Bake in a 9×13-inch pan for a simpler serving option.
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Extra Chocolatey: Frost the sides with chocolate buttercream for added richness.
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Nut-Free: Replace pecans with toasted oats or leave them out entirely.
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Cupcakes: Make as cupcakes and top each with a dollop of coconut pecan frosting.
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Healthier Twist: Use unsweetened shredded coconut and cut back slightly on sugar.
Storage/Reheating
Store cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped for up to 3 months. Allow frozen cake to thaw in the refrigerator before serving. This cake is best enjoyed at room temperature.
FAQs
Is German chocolate cake from Germany?
No, it’s named after Samuel German, who developed a type of baking chocolate.
Can I make the frosting ahead of time?
Yes, prepare it up to 2 days in advance and store it in the fridge. Bring to room temperature before using.
Do I need to use buttermilk in the cake?
Yes, it helps create a tender crumb. If you don’t have it, mix milk with a little vinegar or lemon juice.
Can I use a different type of nut?
Yes, walnuts or almonds can be substituted for pecans.
Can I frost the sides of the cake too?
Traditionally the sides are left bare, but you can frost them with more coconut pecan frosting or chocolate buttercream.
What’s the best way to toast pecans?
Bake them on a sheet pan at 350°F (175°C) for 6–8 minutes, stirring once.
Can I use sweetened condensed milk instead of evaporated milk?
No, condensed milk is too sweet and thick for this frosting.
Why does the frosting need to be cooked?
Cooking thickens the custard base and allows it to hold the coconut and pecans together.
Can I use store-bought frosting?
It’s not the same—homemade coconut pecan frosting is what makes this cake special.
How do I keep the cake moist?
Do not overbake, and store it properly covered to retain moisture.
Conclusion
German chocolate cake with coconut pecan frosting is a timeless dessert that blends moist chocolate cake with a sweet, nutty, and caramel-like frosting. Perfect for celebrations or when you’re craving a truly indulgent treat, this cake is as impressive as it is delicious. It’s a classic worth making again and again.
German Chocolate Cake with Coconut Pecan Frosting
A rich, moist chocolate cake layered with a decadent homemade coconut-pecan frosting — the classic German chocolate cake that’s indulgent, nutty, and perfectly sweet.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 cup hot coffee (or hot water)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- For the coconut pecan frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment.
- In a large bowl, whisk flour, sugars, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until combined. Stir in hot coffee until batter is smooth and thin.
- Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean. Let cakes cool completely.
- For 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. Stir in vanilla, coconut, and pecans. Let cool to room temperature.
- Assemble cake by spreading frosting between layers and on top. (Traditionally, sides are left unfrosted.)
Notes
- Cake can be made a day ahead; flavors deepen overnight.
- Store covered at room temperature for up to 2 days or refrigerated for 5 days.
- Add a chocolate ganache drizzle for an extra-rich twist.
