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Classic Homemade German Chocolate Cake with Coconut Pecan Frosting

A rich, decadent German chocolate cake that combines moist chocolate layers with a homemade coconut-pecan frosting. Despite its name, this beloved American dessert has German origins only through the type of chocolate traditionally used.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Nutrition

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks lightly beaten
  • ½ cup unsalted butter 1 stick
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups shredded sweetened coconut
  • 1 cup chopped pecans

Method
 

Preparing the Chocolate Cake Layers
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add eggs, buttermilk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes.
  4. Stir in the hot coffee (the batter will be thin, which is normal). The hot liquid helps bloom the cocoa powder for a richer chocolate flavor.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely.
Making the Coconut Pecan Frosting
  1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
  2. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble (about 10-12 minutes).
  3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
  4. Allow the frosting to cool to room temperature, stirring occasionally, until it reaches spreading consistency (about 30 minutes).
Assembling Your German Chocolate Cake
  1. Place one cake layer on a serving plate or cake stand.
  2. Spread about one-third of the coconut pecan frosting over the top.
  3. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake (traditionally, the sides are often left unfrosted to showcase the dark cake layers).
  4. For extra decoration, you can sprinkle additional chopped pecans around the edge of the cake.

Nutrition

Calories: 280kcalCarbohydrates: 26gProtein: 3gFat: 19gSaturated Fat: 9gCholesterol: 78mgSodium: 107mgFiber: 2gSugar: 23g
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