German Chocolate Cake Coconut Pecan

Category: Treats That Make Everything Better

Layers of moist chocolate cake are enhanced with a decadent coconut-pecan frosting, bringing together sweet and nutty flavors. The cake is made with both melted semisweet chocolate and cocoa for depth, while the frosting combines rich evaporated milk, brown sugar, and plenty of coconut and pecans. A glossy chocolate glaze adds a final touch of elegance. Perfect for special occasions, this dessert offers contrasting textures and deep, satisfying flavors, all coming together in a showstopper presentation. Enjoy with a cup of coffee or as the centerpiece of your celebration.

Clare Recipes
Created By Lily Chen
Updated on Mon, 18 Aug 2025 20:22:04 GMT
A slice of German chocolate cake. Save
A slice of German chocolate cake. | lilicooks.com

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.
A slice of German Chocolate Cake. Save
A slice of German Chocolate Cake. | lilicooks.com

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.

German Chocolate Cake Coconut Pecan

Decadent chocolate layers paired with a luscious coconut-pecan topping for a sweet, timeless treat.

Preparation Time
50 min
Cooking Time
40 min
Overall Time
90 min
Created By: Lily Chen

Category: Sweet Stuff

Skill Level: Challenging

Cuisine Type: American

Output: One 9-inch layer cake

Dietary Options: Vegetarian

Ingredients

→ For the Cake

01 4 oz semisweet chocolate, chopped
02 ½ cup water
03 4 eggs, whites and yolks separated
04 2¼ cups all-purpose flour, spooned and leveled
05 ¼ cup unsweetened natural cocoa powder, sifted
06 1 teaspoon baking soda
07 ½ teaspoon salt
08 1 cup unsalted butter, softened
09 2 cups granulated sugar
10 1 teaspoon vanilla extract
11 1 cup buttermilk

→ For the Coconut-Pecan Frosting

12 4 egg yolks
13 1 (12-oz) can evaporated milk
14 1½ cups packed light brown sugar
15 ¾ cup unsalted butter, cut into pieces
16 2½ cups sweetened flaked coconut
17 2 cups coarsely chopped pecans
18 1½ teaspoons vanilla extract
19 ¼ teaspoon salt

→ For the Chocolate Glaze

20 ¼ cup heavy cream
21 1 tablespoon light corn syrup
22 2 oz semisweet chocolate, chopped

Steps

Step 01

Preheat the oven to 350°F and set an oven rack in the middle position. Spray 3 or 2 (9-inch) round cake pans with nonstick cooking spray with flour, line the bottoms with parchment circles, and spray again.

Step 02

Place the chopped chocolate in a medium heatproof bowl. Bring the water to a boil and pour it over the chocolate. Let sit for 1 minute, then stir until smooth.

Step 03

Using an electric mixer, beat the egg whites on high speed until stiff peaks form, about 1 to 2 minutes. Set aside and clean the beaters.

Step 04

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 05

In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolks one at a time, beating after each addition. Blend in the melted chocolate and vanilla.

Step 06

On low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the beaten egg whites gently until the batter is uniform.

Step 07

Divide the batter evenly into the prepared pans. Bake for 25-30 minutes for 3 layers or 35-40 minutes for 2 layers, until a toothpick inserted into the center comes out clean. Cool layers in the pans for 15 minutes, then turn out onto wire racks to cool completely.

Step 08

In a saucepan, whisk together egg yolks, evaporated milk, and brown sugar. Add butter and heat over medium-low, whisking often, until thick, about 12 minutes. Remove from heat and stir in coconut, pecans, vanilla, and salt. Cool to room temperature.

Step 09

Heat cream and light corn syrup in the microwave or on the stovetop until boiling. Pour over chopped chocolate, let sit for 30 seconds, then whisk until smooth. Let the ganache cool to a pourable consistency, whisking occasionally.

Step 10

Place one cake layer on a platter and spread with coconut-pecan frosting. Repeat with additional layers. If making 3 layers, use ⅓ of the frosting on each layer. Drizzle prepared chocolate glaze over the top of the cake, allowing it to drip down the sides. Slice and serve.

Tips

  1. To make homemade buttermilk, combine 1 tablespoon of vinegar or lemon juice with milk to equal 1 cup. Let sit for 5-10 minutes before using.
  2. Cake layers can be baked and frozen without frosting for up to 3 months. Wrap each layer in plastic and foil before freezing.

Required Tools

  • 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Wire racks
  • Whisk
  • Microwave or stovetop pot

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains eggs
  • Contains dairy
  • Contains tree nuts

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 526
  • Fats: 30.4 g
  • Carbohydrates: 58.3 g
  • Proteins: 6.1 g