German Chocolate Cake with Coconut Pecan Frosting

Name: German Chocolate Cake with Coconut Pecan Frosting
Prep time: 30 min
Cook time: 38 min
Total time: 68 min
Yield: 16 servings
Cuisine: American
Ingredients: 1-3/4 cup all-purpose flour; 1-3/4 teaspoon baking powder; 1-1/2 teaspoon fine sea salt; 1-1/4 teaspoon baking soda; 1-1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 1/2 cup vegetable oil; 2 large eggs; 1 cup buttermilk; 1 tablespoon vanilla extract; 4 ounce German baking chocolate, chopped and melted; 1 cup boiling water; 3/4 cup light brown sugar, packed; 1/4 cup granulated sugar; 1/2 cup unsalted butter; 3 large egg yolks; 3/4 cup evaporated milk; 1 tablespoon vanilla; 1-1/4 cup sweetened coconut flakes; 1-1/4 cup chopped pecans; 1 cup unsalted butter, softened; 1 cup semi-sweet chocolate chips, melted and cooled; 4-1/3 cup powdered sugar; 2-3 tablespoon whole milk; pecan halves, for garnish

A classic German chocolate cake featuring two moist chocolate layers made with German baking chocolate and buttermilk, filled and topped with a rich coconut pecan frosting and finished with chocolate buttercream. This indulgent dessert combines the deep chocolate flavor with the sweet, nutty texture of toasted coconut and pecans. Perfect for special occasions and celebrations, this traditional cake requires some time and technique but delivers impressive results that are worth the effort.

Prep: 30 min
Cook: 38 min
Yield: 16 servings
Level: medium
Cuisine: American

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Ingredients

16 servings

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon fine sea salt
1 teaspoon baking soda
1 cup granulated sugar
½ cup light brown sugar, packed
½ cup vegetable oil
melted butter1:1adds dairy
Use equal amount of melted, cooled butter
Full guide →
2 large eggs
1 cup buttermilk
milk + vinegar1 cup milk + 1 tbsp vinegardairy
Let sit 5 minutes before using
Full guide →
1 tablespoon vanilla extract
4 ounce German baking chocolate, chopped and melted
semi-sweet chocolate1:1
Use same amount of semi-sweet chocolate
1 cup boiling water
¾ cup light brown sugar, packed
¼ cup granulated sugar
½ cup unsalted butter
3 large egg yolks
¾ cup evaporated milk
heavy cream1:1dairy
Can substitute equal amount of heavy cream
Full guide →
1 tablespoon vanilla
1 cup sweetened coconut flakes
1 cup chopped pecans
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted and cooled
4 cup powdered sugar
2 tablespoon whole milk
pecan halves, for garnish(optional)

Method

20 steps

1
Preheat oven and prepare cake pans with baking spray and parchment paper
2
Mix flour, baking powder, salt, and baking soda in large bowl
3
Whisk sugars, oil, eggs, buttermilk, vanilla, and melted chocolate until smooth
4
Combine wet and dry ingredients until no lumps remain
5
Whisk in boiling water until combined
6
Distribute batter between pans and bake until toothpick comes out clean
7
Cool cakes completely in pans on wire rack
8
Make coconut pecan frosting by whisking brown sugar, sugar, butter, egg yolks, and evaporated milk
9
Cook over medium heat, whisking constantly until mixture boils and thickens
10
Remove from heat and stir in vanilla, toasted coconut, and toasted pecans
11
Cool frosting to room temperature
12
Make chocolate buttercream by creaming butter and melted chocolate
13
Gradually add powdered sugar, then vanilla and milk
14
Whip on medium-high speed until light and fluffy
15
Remove cakes from pans and trim tops if uneven
16
Place first layer on serving platter and frost with thin chocolate buttercream layer
17
Add half the coconut pecan frosting, leaving half-inch border
18
Add second layer and apply thin chocolate frosting layer on top and sides
19
Top with remaining coconut pecan frosting, leaving half-inch border
20
Pipe remaining chocolate frosting around top edge and garnish with pecan halves

Tips

Tip 1

Toast coconut flakes and pecans in a dry skillet over medium heat for enhanced flavor and crunch before adding to frosting

Tip 2

Make sure chocolate is completely cooled before adding to buttercream to prevent melting the butter

Tip 3

Allow coconut pecan frosting to cool completely before assembly to prevent it from sliding off the cake

Good to Know

Storage

Store covered at room temperature for up to 3 days or refrigerate for up to 1 week

Make Ahead

Cake layers can be baked 1 day ahead and wrapped tightly; coconut pecan frosting can be made 2 days ahead and refrigerated

Serve With

Serve at room temperature for best flavor and texture

Common Mistakes

Watch

Don't add boiling water too quickly to avoid lumpy batter

Watch

Avoid overmixing batter once flour is added to prevent tough cake

Watch

Don't skip cooling time between layers or frosting will melt and slide

Substitutions

Dairy-Free Swaps

buttermilk→

milk + vinegar1 cup milk + 1 tbsp vinegardairy

Let sit 5 minutes before using

Full guide →

evaporated milk→

heavy cream1:1dairy

Can substitute equal amount of heavy cream

Full guide →

General Alternatives

German baking chocolate→

semi-sweet chocolate1:1

Use same amount of semi-sweet chocolate

vegetable oil→

melted butter1:1adds dairy

Use equal amount of melted, cooled butter

Full guide →

Find more substitutions →

FAQ

Can I make this cake ahead of time?

Yes, you can bake the cake layers up to 1 day ahead and wrap tightly. The coconut pecan frosting can be made 2 days ahead and refrigerated. Assemble the cake the day you plan to serve it for best results.

What if I can't find German baking chocolate?

You can substitute an equal amount of semi-sweet chocolate or use 3 tablespoons unsweetened cocoa powder plus 1 tablespoon sugar for each ounce of German chocolate called for.

How long will this cake keep?

The assembled cake will keep covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Bring to room temperature before serving for best flavor.