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–+ servings
A tall slice of rich German Chocolate Cake Coconut Pecan layers on a white plate.

German Chocolate Cake with Coconut Pecan Frosting

This recipe provides instructions for making a classic German Chocolate Cake with two frostings: a coconut pecan topping and a chocolate buttercream.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 591
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake
  • 2 cups granulated sugar (400 g)
  • 1 3/4 cups all-purpose flour (210 g)
  • 3/4 cup unsweetened cocoa powder (75 g)
  • 1 1/2 teaspoons baking powder (6 g)
  • 1 1/2 teaspoons baking soda (7.5 g)
  • 1 teaspoon salt (5 g)
  • 2 large eggs
  • 1 cup buttermilk (240 ml)
  • 1/2 cup oil vegetable or canola oil (120 ml)
  • 2 teaspoons vanilla extract (10 ml)
  • 1 cup boiling water (240 ml)
For the Coconut Frosting
  • 1/2 cup light brown sugar (100 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup butter (115 g)
  • 3 large egg yolks
  • 3/4 cup evaporated milk (180 ml)
  • 1 Tablespoon vanilla extract (15 ml)
  • 1 cup chopped pecans (120 g)
  • 1 cup shredded sweetened coconut (80 g)
For the Chocolate Frosting
  • 1/2 cup butter (115 g)
  • 2/3 cup unsweetened cocoa powder (65 g)
  • 3 cups powdered sugar (360 g)
  • 1/3 cup evaporated milk (80 ml)
  • 1 teaspoon vanilla extract (5 ml)

Equipment

  • Two 8 or 9-inch round baking pans
  • Large bowl
  • Separate bowl
  • Medium saucepan
  • Wire racks

Method
 

  1. Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. Cut a round piece of wax or parchment paper for the bottom of each pan.
  2. For the Cake: Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the eggs, buttermilk, oil, and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water. The batter will be thin. Pour batter into prepared pans.
  3. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean or with few crumbs. Cool 5 minutes in the pan, then invert onto wire racks to cool completely.
  4. For the Coconut Pecan Frosting: In a medium saucepan, add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
  5. Remove from heat and stir in vanilla, nuts, and coconut. Allow to cool completely before layering it on the cake.
  6. For the Chocolate Buttercream Frosting: Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla.
  7. Cake Assembly: Place one of the cake rounds on your serving stand or plate. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and the edge of the cake.
  8. Stack the second cake round on top. Smooth chocolate frosting over the entire cake. Spoon the remaining coconut frosting on top of the cake.

Nutrition

Calories: 591kcalCarbohydrates: 77gProtein: 5gFat: 31gSaturated Fat: 12gCholesterol: 100mgSodium: 440mgPotassium: 313mgFiber: 3gSugar: 69gVitamin A: 535IUVitamin C: 0.4mgCalcium: 118mgIron: 1.9mg

Notes

If baking at high altitude, add 3 tablespoons extra flour.
Both frostings can be made ahead and placed in a covered container in the fridge. The coconut frosting keeps for 1-2 weeks. The chocolate frosting keeps for 2-3 weeks. Remove frostings from the fridge one hour before you plan to frost the cake to let them come to room temperature.
After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and place each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen; this makes them easier to frost. The assembled cake can also be frozen, covered well, for 2-3 months. For best results, slice the cake and wrap each slice well in plastic wrap, then place in a freezer-safe container. Allow the cake to come to room temperature before serving.

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