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Classic German Chocolate Cake with Coconut Pecan Frosting

A decadent slice of german chocolate cake featuring dark chocolate layers and a thick, toasted coconut pecan filling.
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Make a traditional, moist German chocolate layer cake topped with the signature sweet coconut and pecan frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1/2 cup butter
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the buttermilk, oil, and eggs to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. Stir in the hot water and chocolate chips by hand. The batter will be thin.
  4. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  5. Prepare the frosting: In a medium saucepan, melt the butter over medium heat. Stir in the evaporated milk, egg yolks, and sugar. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  6. Remove the mixture from the heat. Stir in the vanilla extract, pecans, and coconut. Let the frosting cool until it is thick enough to spread, about 30 minutes.
  7. Place one cake layer on a serving plate. Spread about one-third of the frosting over the top. Place the second layer on top. Spread the remaining frosting over the top and sides of the cake.

Notes

  • For a richer chocolate flavor in the cake, use strong brewed coffee instead of hot water.
  • If you prefer a smoother frosting, lightly toast the pecans before adding them to the mixture.
  • This cake tastes best when served the day it is made.

Nutrition

Find it online: https://savorandpin.com/german-chocolate-cake-recipe-coconut-pecan/