German Chocolate Cake Coconut Pecan (Ready-to-Print Version)

Rich chocolate cake with coconut-pecan frosting, layered for texture and flavor—perfect for special occasions.

# What You’ll Need:

→ Chocolate Cake

01 - 4 ounces semisweet chocolate, chopped
02 - 1/2 cup boiling water
03 - 4 large eggs, separated
04 - 2 1/4 cups all-purpose flour, sifted
05 - 1/4 cup unsweetened natural cocoa powder
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup unsalted butter, softened
09 - 2 cups granulated sugar
10 - 2 teaspoons pure vanilla extract
11 - 1 cup buttermilk, at room temperature

→ Coconut Pecan Frosting

12 - 4 large egg yolks
13 - 1 can (12 ounces) evaporated milk
14 - 1 1/2 cups light brown sugar, packed
15 - 3/4 cup unsalted butter, cut into pieces
16 - 2 cups sweetened flaked coconut
17 - 1 1/2 cups pecans, chopped and lightly toasted
18 - 2 teaspoons pure vanilla extract
19 - 1/4 teaspoon salt

→ Chocolate Glaze

20 - 1/2 cup heavy cream
21 - 2 tablespoons light corn syrup
22 - 5 ounces semisweet chocolate, finely chopped

# Step-by-Step Guide:

01 - Coat three 9-inch round cake pans thoroughly with nonstick flour spray. Line the bottoms with parchment circles, then spray again to ensure easy release.
02 - Place chopped semisweet chocolate in a heatproof bowl. Pour boiling water over the chocolate, let stand for 1 minute, then stir gently until completely melted and glossy.
03 - In a clean bowl, beat egg whites with an electric mixer on high speed until stiff peaks form. Set aside and clean beaters before proceeding.
04 - Sift together all-purpose flour, cocoa powder, baking soda, and salt in a large bowl. Whisk to combine and aerate the mixture.
05 - Beat softened butter and granulated sugar in a large mixing bowl on medium speed until pale and fluffy, approximately 3 minutes.
06 - Beat in egg yolks, one at a time, ensuring each is fully mixed before adding the next. Add the melted chocolate and vanilla extract, mixing until smooth.
07 - On low speed, add one-third of the flour mixture, followed by half the buttermilk. Repeat, ending with the remaining flour. Mix only until just combined.
08 - Gently fold a third of the beaten egg whites into the batter to lighten it, then carefully fold in the remainder just until incorporated for maximum volume.
09 - Evenly divide the batter among prepared pans. Smooth the tops with a spatula. Bake in a preheated 350°F oven for 25 to 30 minutes, or until a toothpick tests clean. Cool completely in pans on wire racks.
10 - In a saucepan, whisk together egg yolks, evaporated milk, and light brown sugar. Add butter pieces. Cook over medium-low heat, whisking constantly, until thickened, about 12 minutes. Remove from heat, stir in coconut, pecans, vanilla, and salt. Cool to room temperature.
11 - Combine heavy cream and corn syrup in a small bowl. Microwave until just boiling, then add chopped semisweet chocolate. Wait 30 seconds, then whisk until smooth. Let cool until the glaze is just thick enough to drizzle.
12 - Place one cake layer on a serving platter and spread with a third to half of the coconut pecan frosting. Repeat with remaining layers and frosting, leaving sides unfrosted. Generously drizzle with chocolate glaze, allowing it to drip naturally. Slice with a serrated knife.

# Handy Tips:

01 - Allow all ingredients to reach room temperature before baking for even incorporation and consistent texture.
02 - Frosting can be made ahead and stored in an airtight container at room temperature for up to two days.
03 - Toasting pecans deepens their flavor and enhances the frosting’s aroma.

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