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.
