German Chocolate Cake with Coconut-Pecan Frosting
Introduction
German Chocolate Cake is a rich, layered dessert famous for its moist chocolate cake and thick coconut-pecan frosting.
Despite its name, it is an American classic known for its dense texture, caramel-like topping, and indulgent flavor.
The cake in the image highlights the signature rustic look of the frosting, generously spread between and over the layers.
Ingredients
Chocolate Cake Layers
2 cups all-purpose flour.
1¾ cups granulated sugar.
¾ cup unsweetened cocoa powder.
2 teaspoons baking soda.
1 teaspoon baking powder.
1 teaspoon salt.
2 large eggs.
1 cup buttermilk.
½ cup vegetable oil.
1 cup hot coffee or hot water.
1 teaspoon vanilla extract.
Coconut-Pecan Frosting
1 cup evaporated milk.
1 cup granulated sugar.
3 egg yolks.
½ cup unsalted butter.
1½ cups sweetened shredded coconut.
1 cup chopped pecans.
1 teaspoon vanilla extract.
Instructions
Prepare the Cake Batter
Mix flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
Add eggs, buttermilk, oil, vanilla, and hot coffee.
Beat until the batter is smooth and thin.
Bake the Cake
Pour batter evenly into greased round cake pans.
Bake at 175°C (350°F) for 30–35 minutes.
Allow cakes to cool completely before frosting.
Make the Frosting
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly until thickened.
Remove from heat and stir in coconut, pecans, and vanilla.
Let frosting cool to a spreadable consistency.
How to Make the Cake Step by Step
Place one cake layer on a serving plate.
Spread a thick layer of coconut-pecan frosting on top.
Add the second cake layer and repeat.
Frost the top and sides generously, allowing the texture to remain rustic.
Chill for 30 minutes to help the layers set before slicing.
Variations
Extra Chocolate Version
Add a thin layer of chocolate ganache between the cake layers.
Lighter Texture
Use whipped egg whites folded into the batter for a softer crumb.
Nut-Free Option
Replace pecans with toasted oats or remove nuts entirely.
Cupcake Style
Bake the batter as cupcakes and top each with coconut-pecan frosting.
Tips
Always frost the cake after it has fully cooled to prevent melting.
Toast the coconut and pecans lightly for deeper flavor.
Use room-temperature eggs for a smoother batter.
Store the cake in the refrigerator and bring to room temperature before serving.
Conclusion
German Chocolate Cake is a bold, comforting dessert loved for its rich layers and signature coconut-pecan frosting.
Whether served for celebrations or as a weekend treat, it is a timeless classic that true dessert lovers rarely say no to.
