German Chocolate Cake Coconut Pecan

Layers of moist chocolate cake and a cascade of caramelized coconut pecan frosting make this recipe a showstopper for birthdays or any time you want to turn dessert into an event. My grandmother insisted on homemade German chocolate cake for every birthday in our family and now it is the flavor I crave for comfort and nostalgia. The combination of deep chocolate with nutty sweet topping makes every bite indulgent.

Once for my cousin’s anniversary this cake was gone in minutes and the coconut pecan aroma brought everyone to the kitchen even before dinner had ended. People will ask for seconds whether it is a family table or a formal party.

Ingredients

• Semisweet chocolate: chopped for deep chocolate taste and a smooth silky crumb choose high quality chocolate for best results
• Water: helps melt the chocolate gently without burning which is key for flavor
• Eggs: separated for lightness whites keep the cake fluffy yolks add moisture
• All-purpose flour: sifted for even consistency and a fine crumb always aerate before measuring
• Unsweetened cocoa powder: for bold chocolate flavor use a reputable brand like Hersheys for classic results
• Baking soda: acts as the leavener so the cake rises tall and soft
• Salt: sharpens flavors and keeps sweetness balanced select sea salt for clean taste
• Unsalted butter: softened to cream with sugar and build structure use fresh for best texture
• Granulated sugar: offers sweetness and structure fine grain types blend easiest
• Vanilla extract: brings depth and warmth pure extract adds flavor that imitation cannot match
• Buttermilk: creates tender crumb and subtle tang if you cannot find it make some with milk and lemon juice
• Egg yolks: for the frosting make it creamy and help it thicken
• Evaporated milk: creates a silky smooth finish in the frosting
• Light brown sugar: gives caramel notes and moist chewiness to the topping
• Unsalted butter (for frosting): guarantees richness and a smooth spread
• Sweetened flaked coconut: provides signature texture look for Baker’s or similar for soft shreds
• Chopped pecans: deliver buttery crunch and nutty flavor toast first for depth
• Vanilla extract and salt (for frosting): help lift and balance all the flavors
• Heavy cream: in the glaze brings silkiness and shine
• Light corn syrup: creates a smooth glossy glaze
• Semisweet chocolate (for glaze): makes the finishing touch extra special use the same good chocolate as before

Instructions

Prepare The Cake Pans:

Coat your round cake pans with nonstick flour spray then line with parchment circles and spray again to ensure absolutely no sticking for easy removal.

Melt The Chocolate:

Place chopped chocolate in a heatproof bowl. Pour just-boiled water over the chocolate and wait one minute. Stir gently until completely melted and shiny without lumps.

Beat Egg Whites:

With scrupulously clean beaters whip egg whites on high until stiff glossy peaks form. This is essential for a feathery light cake crumb. Set aside and rinse beaters for the yolks.

Mix Dry Ingredients:

Sift flour cocoa powder baking soda and salt into a bowl. Thorough sifting prevents lumps and helps the cake bake evenly.

Cream Butter And Sugar:

In a large mixing bowl beat softened butter and sugar on medium for about three minutes until pale and fluffy. This aerates the mix and gives the cake a tender base.

Add Yolks And Chocolate To Batter:

Add the egg yolks one by one mixing after each is added. Next beat in the cooled melted chocolate and vanilla for a silky smooth batter.

Alternate Dry And Buttermilk:

With the mixer on low add the flour mixture in three stages alternating with buttermilk starting and ending with flour. Mix each addition until just combined. Do not overmix for a tender crumb.

Fold In Egg Whites:

Fold a third of whipped egg whites into the batter to lighten it. Add the rest taking care not to deflate the mixture. This keeps the cake layers lofty.

Bake The Cakes:

Divide batter into prepared pans. Level the tops and bake until a toothpick comes out clean. Three thinner layers need twenty five to thirty minutes two thicker layers may need up to forty. Let cool in pans before turning out.

Make The Coconut Pecan Frosting:

In a heavy pan whisk egg yolks evaporated milk and brown sugar. Add butter and cook over medium low stirring often for twelve minutes until thick. Take off heat and stir in coconut pecans vanilla and a good pinch of salt. Let it cool to room temperature to set.

Prepare The Chocolate Glaze:

In a small bowl combine cream and corn syrup. Microwave just until hot then add the chocolate. Wait thirty seconds and whisk until smooth glossy and spreadable.

Assemble The Cake:

Put your first cake layer on a platter. Spread a third to half of the coconut pecan frosting as the filling. Continue stacking layers adding frosting between each and finishing with more on top. Drizzle the thickened glaze over the cake so that it drips down the sides. Let set before slicing with a serrated knife for perfectly clean pieces.

Every time I toast pecans for this cake I remember laughing with my sister in our old kitchen while the nutty aroma filled the house. The taste brings me right back to those sunlit afternoons and makes this more than just a chocolate cake.

Storage Tips

Store the assembled cake in a cake dome at cool room temperature for up to two days. If your kitchen is warm refrigerate the cake and let it come to room temperature before serving to avoid dryness. To store longer wrap unfrosted layers in plastic and freeze up to three months then thaw completely before assembling for best texture.

Ingredient Substitutions

No buttermilk on hand Just stir a tablespoon of lemon juice into one cup of milk and let stand for five minutes to make your own. For nut free version leave out the pecans or try toasted sunflower seeds for crunch without allergens. Semisweet chocolate can be swapped for dark if you prefer a bittersweet touch in both cake and glaze.

Serving Suggestions

Slice the cake into generous wedges and serve with piping hot coffee or chilled milk for the nostalgic experience. Add a dollop of whipped cream on top with a scatter of extra toasted pecans or a handful of fresh berries to brighten each slice.

Cultural Context

Despite its name this dessert is all American. The name comes from Baker’s German’s Sweet Chocolate developed by Samuel German not from Germany itself. Over the decades the coconut pecan frosting became so beloved it is now the identity of the cake.

Seasonal Adaptations

Swap in chopped hazelnuts or walnuts for pecans if they are more available in your area For a winter-holiday party sprinkle the frosted cake with red candied cherries In summer try topping with slices of fresh peaches or raspberries to accent the rich flavors

Success Stories

I once brought this cake to a potluck and it vanished before anyone touched the savory foods. Even those who claimed to dislike coconut took a slice because the warm aroma drew them in. It is the cake I make when only the best will do.

Freezer Meal Conversion

Bake cake layers ahead cool completely and wrap tightly to freeze. Store frosting in a freezer container and thaw both in the refrigerator before assembling. This lets you prep a showstopper cake even weeks before your big event.

Make this German chocolate cake once and it is sure to become a tradition. Each slice is sure to bring smiles and memories to your table every time.

Your Recipe Questions Answered

→ How should this cake be stored?

Keep covered at room temperature for up to two days, or refrigerate in warmer conditions for longer freshness.

→ Can cake layers be made in advance?

Yes, bake layers ahead and freeze for up to three months. Thaw fully before assembling with frosting and glaze.

→ What makes the coconut pecan topping special?

It’s cooked with egg yolks, evaporated milk, brown sugar, butter, coconut, and pecans for a chewy, caramelized finish.

→ How can you ensure moist, fluffy cake layers?

Use buttermilk and folded whipped egg whites for tenderness and a light, airy crumb with rich chocolate flavor.

→ Are there substitutions for the pecans?

Almonds or walnuts work, or omit nuts entirely for allergies. Sunflower seeds are a crunchy, nut-free alternative.

→ How can buttermilk be made at home?

Mix one tablespoon lemon juice or vinegar with one cup of milk. Let stand five minutes before using.