German Chocolate Cake Coconut Pecan

This German chocolate cake delivers moist chocolate layers paired with a decadent coconut pecan topping that transforms any celebration into an event. It is the cake my grandmother always made for birthdays and holidays and I have not found anything quite like the homemade taste of that gooey frosting.

I remember serving this cake at my cousin’s anniversary and it was the first dessert plate to disappear from the table. The aromas alone draw everyone into the kitchen.

Ingredients

• Semisweet chocolate: chopped for a rich chocolate base and smooth texture use good quality chocolate
• Water: melts the chocolate gently ensuring it blends seamlessly into the batter
• Eggs: whites and yolks separated to build a light but sturdy crumb
• All-purpose flour: sifted and leveled for consistent texture and to prevent lumps
• Unsweetened natural cocoa powder: boosts chocolate flavor look for a name brand like Hersheys
• Baking soda: creates lift for a tender cake
• Salt: balances sweetness and brings out the flavors
• Unsalted butter: softened for creaming with the sugar and building a rich batter always use fresh
• Granulated sugar: provides structure and sweetness fine granulated works best
• Vanilla extract: adds warmth and depth use pure vanilla for best flavor
• Buttermilk: brings tenderness and a slight tang if possible use real cultured buttermilk or make your own
• Egg yolks (for frosting): add creaminess and help it set
• Evaporated milk: gives the frosting a silky finish and delicate richness
• Light brown sugar: adds caramel notes and moisture to the coconut pecan topping
• Unsalted butter (for frosting): ensures smooth silky texture
• Sweetened flaked coconut: choose Baker’s or another tender brand for the best chew
• Chopped pecans: bring crunch and a buttery flavor toast lightly for more depth
• Vanilla extract and salt (for frosting): elevate and balance flavors
• Heavy cream: blends with chocolate in the glaze for glossy finish
• Light corn syrup: in the glaze creates shine and smoothness
• Semi-sweet chocolate (for glaze): chopped use quality chocolate for best results

Step-by-Step Instructions

Prepare the Cake Pans:

Thoroughly spray your round cake pans with nonstick flour spray then line the bottoms with parchment circles and add another layer of spray to prevent sticking.

Melt the Chocolate:

Place chopped chocolate into a heatproof bowl. Boil water and pour over the chocolate. Wait one minute before stirring gently until the mixture is glossy and completely smooth.

Beat Egg Whites:

Using a clean mixer beat egg whites on high speed until they hold stiff peaks. This step ensures the cake bakes up with a fluffy and delicate crumb. Set aside and clean the beaters so there is no fat for the next step.

Mix Dry Ingredients:

Sift the all-purpose flour cocoa powder baking soda and salt into a bowl. Whisk together so ingredients are well blended and aerated.

Cream Butter and Sugar:

In a large bowl beat softened butter and granulated sugar until it looks pale and airy about three minutes. This process sets the foundation for a light cake.

Add Yolks and Chocolate to Batter:

Beat in egg yolks one at a time ensuring each yolk is fully incorporated before adding the next. Mix in the melted chocolate and vanilla extract.

Alternate Dry and Buttermilk:

On low speed add flour mixture in three parts alternating with buttermilk. Begin and finish with flour. Mix only until each addition disappears to keep the cake soft.

Fold in Egg Whites:

Gently fold a third of the whipped egg whites into the batter. Once lightened fold in the remainder just until there are no streaks. Do this slowly to keep the batter airy.

Bake the Cakes:

Divide the batter evenly into pans. Smooth tops bake until a toothpick comes out clean 25 to 30 minutes for three layers or up to 40 minutes for two. Cool in pans before turning out.

Make the Coconut Pecan Frosting:

In a saucepan combine egg yolks evaporated milk and brown sugar. Whisk then add butter. Heat over medium low whisking often for about twelve minutes until thick. Remove from heat stir in coconut pecans vanilla and salt. Let cool to room temperature so it sets.

Prepare the Chocolate Glaze:

In a bowl combine cream and corn syrup. Microwave until boiling then add the chocolate. Wait thirty seconds then whisk until smooth. Let cool until just thick enough to drizzle.

Assemble the Cake:

Place your first cake layer on a platter. Spread a third or half of your coconut pecan frosting over the layer. Stack remaining layer or layers adding frosting between each. Leave sides unfrosted. Drizzle with chocolate glaze letting it drip naturally. Slice with a sharp serrated knife for clean wedges.

Save

I love the way toasted pecans infuse the frosting with something special. One summer my sister and I toasted the pecans together in my old cast iron pan until our entire house smelled like caramel and nuts. I can never eat this cake now without thinking of that afternoon.

Storage Tips

Keep your German chocolate cake under a cake dome at room temperature for two days or refrigerate if your kitchen is warm. For longer storage wrap unfrosted cake layers airtight and freeze up to three months. Let thaw completely at room temperature before assembling.

Ingredient Substitutions

If you do not have buttermilk make your own by stirring a tablespoon of lemon juice into one cup of milk and waiting five minutes. For nut allergies skip pecans or use toasted sunflower seeds as a crunchy alternative. Dark chocolate can substitute for semisweet in both the cake and glaze if you prefer a richer flavor.

Serving Suggestions

This cake is best served in generous wedges with hot coffee or cold milk. For a special touch add a dollop of whipped cream and a sprinkle of extra pecans. It pairs well with fresh berries if you have them on hand.

Cultural Context

Despite its name this classic dessert is actually American. The cake was first popularized in the mid 1900s after a recipe was published using Baker’s German’s Sweet Chocolate named after Samuel German. Over time the coconut pecan frosting became a signature element setting this cake apart from other chocolate cakes.

Recipe FAQs

→ How should I store German chocolate cake?

Keep the cake covered at room temperature for up to two days, or refrigerate for longer freshness. If the cake was previously chilled, bring to room temperature before serving for best texture and flavor.

→ Can I make the cake layers ahead of time?

Yes, the layers can be baked in advance and frozen for up to three months. Wrap each layer tightly in plastic wrap and foil. Thaw overnight before assembling and frosting.

→ What makes the frosting unique?

The coconut-pecan frosting is cooked on the stovetop with egg yolks, evaporated milk, brown sugar, butter, coconut, and pecans, creating a rich, caramelized flavor and chewy texture.

→ How do I achieve moist cake layers?

Use buttermilk and melted chocolate for moisture and depth of flavor, and gently fold whipped egg whites into the batter to keep the cake light and fluffy.

→ Can I substitute the nuts in the frosting?

If preferred, walnuts or almonds can replace the pecans, though traditional German chocolate cakes feature pecans for their subtle sweetness and crunch.

→ Is it possible to make buttermilk at home?

Yes, combine one tablespoon of lemon juice or vinegar with one cup of milk and let it sit for five minutes before using in the batter.