German Chocolate Cake with Coconut Pecan Frosting

Moist, rich, and layered with indulgence—German Chocolate Cake with Coconut Pecan Frosting is a timeless classic that never goes out of style. Imagine tender chocolate cake layers wrapped in a sweet, nutty, caramel-like frosting loaded with coconut and pecans. Every forkful offers that perfect balance: deep cocoa richness meets buttery-sweet crunch and tropical chew. It’s a cake that feels nostalgic, celebratory, and utterly irresistible all at once.

Behind the Recipe

The first time I made this cake, it was for a family gathering where my grandmother casually mentioned it was her favorite. I remember the way the kitchen filled with the scent of melting chocolate, toasted pecans, and simmering caramel. The look on her face when she took that first bite—eyes closed, savoring every second—was priceless. This cake isn’t just dessert, it’s a memory-maker, a showstopper that always has a story tied to it. And once you bake it, you’ll understand why it’s cherished across generations.

Recipe Origin or Trivia

Despite its name, German Chocolate Cake isn’t from Germany at all. It’s purely American, dating back to 1852 when Samuel German developed a type of dark baking chocolate for Baker’s Chocolate Company. In the 1950s, a recipe using this chocolate appeared in a Texas newspaper, sparking its popularity nationwide. The unique coconut-pecan frosting made it stand apart from other chocolate cakes, and soon, it became a beloved staple of American baking traditions.

Why You’ll Love German Chocolate Cake with Coconut Pecan Frosting

There are plenty of chocolate cakes out there, but this one is in a class of its own.

Versatile: Perfect for birthdays, holidays, or even casual family dinners.

Budget-Friendly: Uses everyday pantry ingredients, dressed up into something special.

Quick and Easy: The frosting is made on the stove, and the cake layers are simple to bake.

Customizable: Add espresso powder for extra depth or extra pecans for crunch.

Crowd-Pleasing: Its gooey, nutty frosting guarantees smiles at every table.

Make-Ahead Friendly: Bake the layers ahead and frost the next day for convenience.

Great for Leftovers: Stores beautifully, and tastes even better the next day.

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Chef’s Pro Tips for Perfect Results

• Toast the pecans and coconut lightly before adding to the frosting for intensified flavor.
• Use room-temperature ingredients for a smoother cake batter.
• Don’t overmix the batter—gentle folding keeps the cake light.
• Cool cake layers completely before frosting to prevent melting.
• Let the frosted cake rest for an hour before slicing for neat layers.

Kitchen Tools You’ll Need

You don’t need a bakery setup—just a few basics:

Mixing Bowls: For whisking and folding ingredients.

Electric Mixer: Ensures fluffy batter and creamy frosting.

Saucepan: For cooking the coconut pecan frosting.

9-inch Round Cake Pans: Classic size for layered cakes.

Wire Cooling Rack: Keeps layers from getting soggy after baking.

Ingredients in German Chocolate Cake with Coconut Pecan Frosting

Here’s the delicious lineup that makes this cake unforgettable.

1. All-Purpose Flour: 2 cups – Gives structure to the cake layers.
2. Granulated Sugar: 2 cups – Sweetens and balances the cocoa.
3. Unsweetened Cocoa Powder: 3/4 cup – Provides rich chocolate depth.
4. Baking Powder: 1 1/2 teaspoons – Helps the cake rise lightly.
5. Baking Soda: 1 1/2 teaspoons – Balances acidity and aids lift.
6. Salt: 1 teaspoon – Enhances overall flavor.
7. Eggs: 4 large – Bind ingredients and add richness.
8. Buttermilk: 1 cup – Keeps the crumb tender and moist.
9. Vegetable Oil: 1/2 cup – Adds moisture and softness.
10. Vanilla Extract: 2 teaspoons – Rounds out chocolate flavor.
11. Hot Water: 1 cup – Intensifies cocoa flavor and thins batter.

Coconut Pecan Frosting:

12. Egg Yolks: 4 – Create the custard-like base.
13. Evaporated Milk: 1 can (12 oz) – Creamy texture for the frosting.
14. Granulated Sugar: 1 1/2 cups – Sweet caramelized base.
15. Butter: 3/4 cup – Adds richness and gloss.
16. Vanilla Extract: 1 teaspoon – Smooth finishing flavor.
17. Shredded Coconut: 2 cups, sweetened – Chewy texture and tropical flavor.
18. Pecans: 1 1/2 cups, chopped – Buttery crunch that defines the frosting.

Ingredient Substitutions

Buttermilk: Use 1 cup milk with 1 tablespoon vinegar or lemon juice.
Vegetable Oil: Melted butter or coconut oil.
Pecans: Walnuts or almonds for a different nutty bite.
Evaporated Milk: Half-and-half or whole milk with extra simmering time.
Sweetened Coconut: Unsweetened coconut plus 2 tablespoons sugar.

Ingredient Spotlight

Evaporated Milk: This pantry staple is key to the frosting’s custard-like richness, giving it that creamy, caramelized texture.

Pecans: Toasted pecans are the heart of the frosting, offering buttery crunch and nutty balance to the sweet, chewy coconut.

Instructions for Making German Chocolate Cake with Coconut Pecan Frosting

Ready to bake a showstopper? Follow these steps:

1. Preheat Your Equipment:
   Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans, line bottoms with parchment.
2. Combine Ingredients:
   Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, oil, and vanilla. Slowly stir into dry mix. Add hot water last, mixing until smooth.
3. Prepare Your Cooking Vessel:
   Divide batter evenly among pans. Tap lightly to release air bubbles.
4. Assemble the Dish:
   Bake for 30–35 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to racks.
5. Cook to Perfection:
   For frosting, whisk egg yolks, evaporated milk, and sugar in saucepan. Add butter and cook over medium heat until thickened, about 12 minutes. Remove from heat, stir in vanilla, coconut, and pecans. Cool to spreadable consistency.
6. Finishing Touches:
   Frost cooled cake layers with coconut pecan frosting between and over the top. Sides can be left bare or lightly frosted.
7. Serve and Enjoy:
   Slice generously, serve with coffee or milk, and watch it disappear!

Texture & Flavor Secrets

The cake is light yet moist, with a delicate crumb that melts in your mouth. The frosting provides contrast—gooey, chewy, crunchy, and buttery all at once. Each bite is a dance of chocolate richness, caramel sweetness, and nutty coconut bliss.

Cooking Tips & Tricks

• Toast nuts and coconut for richer depth.
• Don’t rush the frosting—low and slow cooking yields silkier texture.
• Chill frosted cake briefly for neater slicing.

What to Avoid

• Overbaking cake layers—watch closely for moist crumbs.
• Frosting while hot—it must cool to spreadable texture.
• Skipping parchment—ensures layers release perfectly.

Nutrition Facts

Servings: 12
Calories per serving: 490

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

Bake cake layers a day in advance, wrap well, and frost the next day. Store frosted cake at room temperature for up to 2 days or refrigerate for up to 5. To freeze, wrap slices individually and thaw overnight in the fridge.

How to Serve German Chocolate Cake with Coconut Pecan Frosting

Serve in thick slices with a cup of coffee, or dress it up with whipped cream or a scoop of vanilla ice cream. It shines as a birthday centerpiece, a holiday dessert, or a “just because” treat.

Creative Leftover Transformations

• Cube into trifles with whipped cream and fruit.
• Crumble into parfaits with yogurt.
• Warm and top with ice cream for a sundae twist.

Additional Tips

• Add a pinch of espresso powder to the cake for depth.
• Use dark chocolate shavings for garnish.
• Serve slightly chilled for cleaner slices.

Make It a Showstopper

Top with whole toasted pecans, chocolate curls, and a sprinkle of toasted coconut. For parties, decorate with piped dollops of chocolate ganache around the edges for dramatic flair.

Variations to Try

• German Chocolate Cupcakes: Bake in cupcake tins with frosting spooned on top.
• Layered Ganache: Add a thin chocolate ganache layer between cake and frosting.
• Gluten-Free Version: Use a 1:1 gluten-free baking blend.
• Nut-Free Option: Replace pecans with sunflower seeds or skip entirely.
• Extra Decadent: Frost the sides with chocolate buttercream in addition to the traditional topping.

FAQ’s

Q1. Can I make this cake in advance?

A1. Yes, the layers can be baked 1–2 days ahead and frosted later.

Q2. Do I have to use evaporated milk?

A2. It’s best, but half-and-half works with a longer simmer.

Q3. Can I freeze German Chocolate Cake?

A3. Yes, wrap tightly and freeze for up to 2 months.

Q4. Why is my frosting runny?

A4. It needs more time to cook and thicken. Cool fully before using.

Q5. Can I reduce the sugar?

A5. Yes, reduce by 1/4 cup in the frosting without major changes.

Q6. Can I make this nut-free?

A6. Yes, skip the pecans or replace with toasted seeds.

Q7. How do I keep the cake moist?

A7. Don’t overbake, and store tightly wrapped.

Q8. Can I make this dairy-free?

A8. Use coconut milk and vegan butter for the frosting.

Q9. Do I need three layers?

A9. Two layers work fine—just divide frosting accordingly.

Q10. Why is it called German Chocolate Cake?

A10. It’s named after Samuel German, who created the chocolate used in the original recipe.

Conclusion

German Chocolate Cake with Coconut Pecan Frosting is more than dessert—it’s comfort, tradition, and celebration in one luscious bite. With its moist chocolate crumb and gooey, nutty topping, this cake has earned its place as a timeless favorite. Trust me, bake it once, and it’ll become your go-to for every special occasion.

Watch How To Make German Chocolate Cake with Coconut Pecan Frosting