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German Chocolate Cake with Coconut Pecan Frosting

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A rich, moist chocolate cake layered with a gooey, caramel-like coconut pecan frosting. This German Chocolate Cake is a timeless classic that balances deep cocoa flavors with nutty sweetness.

Ingredients

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

Coconut Pecan Frosting

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

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line three 9-inch round pans with parchment paper.
  2. Combine Ingredients: Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, oil, and vanilla. Stir wet into dry, then mix in hot water.
  3. Prepare Your Cooking Vessel: Divide batter into pans and tap lightly to release air bubbles.
  4. Assemble the Dish: Bake 30–35 minutes, until toothpick comes out clean. Cool layers 10 minutes in pans, 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 and stir in vanilla, coconut, and pecans. Cool until spreadable.
  6. Finishing Touches: Frost cooled cake layers with coconut pecan frosting between and on top.
  7. Serve and Enjoy: Slice generously and enjoy with coffee or milk.

Notes

  • Toast pecans and coconut before adding for richer flavor.
  • Cool frosting before spreading for best texture.
  • Add a pinch of espresso powder to cake batter for deeper chocolate flavor.

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