German Chocolate Cake with Coconut Pecan Frosting

German Chocolate Cake with Coconut Pecan Frosting


Homemade German chocolate cakes are always the most popular. Two layers of soft chocolate cake covered with decadent coconut pecan frosting. All kinds of not to love?

This classic and delicious cake is the most popular dessert in history! A soft and moist cake covered with delicious frosting-it complements our classic chocolate cake and flourless chocolate cake.

Birthday must-have

When I was growing up, my mother often made me a German chocolate cake for my birthday-because it was my favorite dessert.

The slimy coconut pecan frosting fascinates me every time. To be honest, I can eat bite by spoonful, but it’s even better with chocolate cake!

I have tried some versions with chocolate frosting on the outside of the cake, but in my opinion this is a bit too much. The cake is very sweet with delicious frosting on it. But if you really want to add frosting to your chocolate frosting, then do it!

No matter how you own it-no one can deny how great it is!

Why is it called German Chocolate Cake? Believe it or not, but it was not brought to the United States by German immigrants.

American baker Samuel German developed a dark baking chocolate for Baker’s Chocolate Company. The brand name of the product Baker’s German’s Sweet Chocolate is named after him. This is the origin of the name of the cake.

How to make

cake. I prefer to use chocolate cakes made from scratch, but you can also use boxed cake mixes if you prefer.

Just follow the instructions on the box to prepare the cake in two 9-inch discs and let the two layers cool completely before frosting (be sure to use room temperature ingredients).

frost. To make the frosting, put evaporated milk, sugar and egg yolks in a heavy pan. Stir until smooth, then add a piece of butter. Cook over medium heat until thick.

Add vanilla, coconut flakes and chopped pecans. Toasting pecans first is delicious, but not necessary. Stir well and then cool completely. (Frost will continue to thicken as it cools.)

Frost + storage

After the cake and frosting have cooled, place a layer of cake on the tray and spread half of the frosting on the edge of the cake. Add the remaining cake layers, and then spread the remaining frosting on top. Eat immediately or cover.

How to store it? This cake keeps well, if you cover it well, it can be kept at room temperature for 2-3 days. A large cupcake dome works best. It was actually more moist the next day because the delicious coconut pecan frosting soaked the cake. It’s really delicious!

It can also be refrigerated for 4-6 days.

Can it be made in advance? Yes! As mentioned above, the day after the frosting is soaked, we actually like it better.

Change it

This cake can be made with a variety of frosting, but the classic of this dessert is the coconut pecan frosting. As mentioned earlier, you can also add chocolate frosting, but we like it as it is. Other ways to make this treat include:

  • Cup cakeJust follow the box instructions or batter to fill the cupcake liner ¾ and bake at 350 degrees for 16-19 minutes.
  • Crepes. Pour the batter into a greased 9×13 pan and bake for 25-35 minutes (or until the top bounces back to the touch or the toothpicks are clean). Then frost.
  • More layers. If you want to add another layer, just divide the batter into rounder pans. You may also need to add frosting.

We hope you like this classic dessert as much as we do! It is very delicious and perfect for any gathering or holiday.

For more food, please check:

Course dessert

American cuisine

12 servings

Calories 611 kcal

Author Little Luna

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1 cup boiling water

frost

  • 1 cup evaporated milk
  • 3 egg yolks
  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups sweetened coconut flakes
  • 1 cup chopped pecans
  • Preheat the oven to 350°. Spray two 9″ round cake pans with nonstick spray. Place a piece of parchment paper on the bottom of each pan. Spray parchment paper.

  • Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl and stir together.

  • Add milk, eggs, vanilla extract and oil. Stir with a hand blender until well mixed. Slowly pour boiling water and beat until smooth.

  • Divide the batter between the two pans. Bake at 350° for 35-40 minutes or until the toothpick inserted in the center is clean.

  • Let cool for 8-10 minutes, then buckle upside down on the cooling rack. Cool completely.

  • Spread half of the frosting on one of the cakes. Add a second layer, and then spread the remaining frosting on top.

Coconut Pecan Frosting

  • Stir together the milk, egg yolks and sugar in a large saucepan. Add butter. Cook over medium heat until thick, about 10-12 minutes.

  • Chill for about 10 minutes, then add vanilla, coconut and pecans. Let cool completely before frosting the cake.

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