Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
German Chocolate Cake Recipe With Coconut Pecan Frosting 1759563598.4437947

German Chocolate Cake Recipe with Coconut Pecan Frosting

  • Author: Amanda Miller
  • Total Time: 150 minutes
  • Yield: 12 servings 1x
  • Diet: General

Description

This recipe delivers a rich, moist German Chocolate Cake with a sweet, nutty, and creamy Coconut Pecan Frosting, perfect for family gatherings or special occasions. It combines deep chocolate flavor with an irresistible topping for pure joy in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 4 large eggs
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup evaporated milk
  • 4 large egg yolks
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter
  • 1 tsp vanilla extract
  • 1.5 cups shredded sweetened coconut
  • 1 cup chopped pecans

Instructions

  1. Prep Oven & Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
  2. Whisk Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, and salt until well combined and lump-free.
  3. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and uniform in color.
  4. Mix Batter: Gradually add the wet ingredient mixture to the dry ingredients. Mix on low speed until just combined and smooth; avoid overmixing.
  5. Bake Cake Layers: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  6. Prepare Coconut Pecan Frosting: In a medium saucepan, whisk together the evaporated milk, egg yolks, granulated sugar, and butter. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 10-12 minutes, gently simmering.
  7. Finish Frosting: Remove from heat. Stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool until thick and spreadable, about 30-45 minutes. (To cool faster, place in a shallow dish and stir every 10 minutes.)
  8. Assemble Cake: Once cake layers are completely cool, place one layer on your serving plate. Spread about half of the cooled frosting over the top. Place the second cake layer on top and spread the remaining frosting over it.

Notes

For a subtle enhancement, add 0.25 cup of brewed coffee to the cake batter. To make buttermilk, add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes. Store leftovers covered at room temperature for up to 2 days, or refrigerated for up to 5 days.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 150g)
  • Calories: 450 calories
  • Sugar: 55 g
  • Sodium: 200 mg
  • Fat: 25 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 80 mg

Keywords: German chocolate cake, coconut pecan frosting, chocolate dessert, classic cake, rich dessert, family recipe, baked good, special occasion cake, comfort food, nutty frosting

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://easydashrecipes.com/german-chocolate-cake-recipe-with-coconut-pecan-frosting/