German Chocolate Coconut Pecan

This German chocolate cake delivers moist chocolate layers and a buttery coconut pecan topping that transforms any celebration into an event. The combination of real chocolate and cocoa gives every bite depth while the rich caramel-like frosting tugs at nostalgic memories. This is the cake my grandmother always made for birthdays and holidays and nothing compares to the homemade taste of that gooey topping.

I remember serving this cake at my cousin’s anniversary and it was the first dessert to disappear. The smell alone gets everyone circling the kitchen before it is finished.

Ingredients

• Semisweet chocolate: Chopped gives a rich base and silky crumb use good quality for best melt
• Water: Melts chocolate gently and ensures a smooth batter
• Eggs: Whites and yolks separated for a light crumb whip the whites until very stiff
• All-purpose flour: Sift and level for even texture which prevents a dense cake
• Unsweetened cocoa powder: Deepens chocolate intensity pick a brand like Hersheys for reliability
• Baking soda: Gives rise and ensures the cake is tender
• Salt: Heightens and balances sweetness always use fresh salt
• Unsalted butter: Softened for mixing into batter choose butter with a sweet clean aroma
• Granulated sugar: Builds structure and sweetness fine sugar dissolves best
• Vanilla extract: Brings warmth and depth always use pure vanilla
• Buttermilk: Gives moisture and a hint of tang making each layer soft and rich
• Egg yolks for frosting: Help it set and add silkiness
• Evaporated milk: Provides lingering richness in the topping
• Light brown sugar: Adds caramel notes and moisture to the coconut pecan mixture
• Unsalted butter for frosting: Means a smooth texture and buttery flavor
• Sweetened flaked coconut: Use Baker’s or a tender shredded coconut for the best chew
• Chopped pecans: Contribute buttery crunch toast for more intensity
• Vanilla extract and salt for frosting: Bring balance and finish everything
• Heavy cream: Blends with chocolate in the glaze making it shiny and smooth
• Light corn syrup in the glaze: Ensures the gloss and easy pouring
• Semi-sweet chocolate for glaze: Use the same chocolate as the base for flavor harmony

Instructions

Prepare the Cake Pans:

Thoroughly coat round cake pans with nonstick flour spray. Line the pan bottoms with a circle of parchment and spray again to prevent sticking which helps turn out perfect layers later.

Melt the Chocolate:

Place your chopped chocolate into a heatproof bowl. Pour boiling water over the chocolate and let it sit for one minute. Stir slowly and gently until the chocolate is glossy and completely melted.

Beat Egg Whites:

In a clean bowl whip egg whites with a mixer on high speed until very stiff peaks form. This makes the cake’s texture airy and light. Set whipped whites aside and clean beaters to remove all fat for the next mixing stage.

Mix Dry Ingredients:

Sift all-purpose flour, cocoa powder, baking soda, and salt into a medium bowl. Whisk or stir a few times to fully combine and aerate which helps prevent lumps.

Cream Butter and Sugar:

In a large mixing bowl use an electric mixer to beat softened butter with granulated sugar for about three minutes. The mixture should turn pale and fluffy which sets up a delicate cake crumb.

Add Yolks and Chocolate to Batter:

Beat in egg yolks one at a time blending thoroughly before adding the next. Mix in melted chocolate and the vanilla extract making sure everything is smooth.

Alternate Dry and Buttermilk:

With the mixer on low, add the dry ingredients in three parts alternating with buttermilk. Begin and end with the flour mixture. Each addition should be blended only until just disappeared which guarantees a tender crumb.

Fold in Egg Whites:

Add one third of the whipped egg whites to the batter and stir gently to lighten. Add the remaining whites and fold with a gentle lifting motion just until you no longer see white streaks. This step keeps the batter airy.

Bake the Cakes:

Divide the batter evenly between your prepared pans. Smooth the tops with an offset spatula or back of a spoon. Bake in the center of the oven until a toothpick comes out clean which takes twenty-five to thirty minutes for three layers or up to forty for two. Cool layers in the pans before turning out.

Make the Coconut Pecan Frosting:

In a saucepan whisk together egg yolks, evaporated milk, and brown sugar. Add butter while whisking. Cook over medium low heat, whisking often for about twelve minutes until thick and pudding-like. Remove from heat then stir in coconut, pecans, vanilla, and salt. Let cool to room temperature so it can thicken further.

Prepare the Chocolate Glaze:

Combine heavy cream and corn syrup in a bowl. Microwave until just boiling then add chopped chocolate. Let stand for thirty seconds then whisk until shiny and smooth. Set aside to cool a little so it drizzles but does not run everywhere.

Assemble the Cake:

Place your first cake layer on a platter. Spread a generous third or half of the coconut pecan frosting on the cake. Gently stack the next cake layer and repeat. Leave the sides exposed for the classic look. Drizzle the cooled chocolate glaze over the top letting it drip over the edges. Slice with a sharp serrated knife when ready to serve.

Toasted pecans are my absolute favorite part of this cake. My younger sister and I once toasted the nuts together in my old cast iron skillet and the whole house smelled sweet and warm. Now every bite brings me back to that afternoon with her.

Storage Tips

If your kitchen is cool store the finished German chocolate cake under a glass dome for up to two days. In warmer kitchens keep the cake covered and refrigerated. For longer keeping wrap unfrosted layers tightly and freeze for up to three months. Always thaw thoroughly before assembling.

Ingredient Substitutions

No buttermilk No problem. Quickly stir one tablespoon of lemon juice into a cup of milk and let it sit. For nut allergies leave out the pecans or substitute with toasted sunflower seeds for crunch. If you enjoy a deeper chocolate flavor swap dark chocolate for the semisweet in both the cake and glaze.

Serving Suggestions

Cut into generous wedges and serve with hot coffee or a cold glass of milk. If you want to go all out, add a spoonful of softly whipped cream and extra toasted pecans on top. Fresh berries on the side create a lovely tart balance and an elegant presentation.

Cultural Context

Despite its name this cake is all-American. The name comes from Baker’s German’s Sweet Chocolate invented by Samuel German, and a recipe featuring it took off in the 1950s. The iconic coconut pecan topping set it apart from any classic chocolate cake and turned it into a beloved celebration treat.

Seasonal Adaptations

Add a sprinkle of nutmeg or cinnamon to the frosting during the fall. Top the finished cake with cherries or berries in the summer for bright color. Make cupcakes instead of full layers for spring parties or picnics.

Success Stories

My family knows this cake as the ultimate birthday treat. It is always the first dessert gone at holidays and everyone wants to take home leftovers. Friends have baked it for their own parties after tasting a slice and I have even shipped a whole cake to my aunt across the country. No matter the distance it always brings people together.

Freezer Meal Conversion

Bake and cool your cake layers then wrap each one tightly in plastic wrap and sto- in a deep freezer for up to three months. Wrap coconut pecan frosting in another airtight container. Thaw overnight in the fridge and bring to room temperature before assembling and frosting your cake.

Always toast pecans before adding to the frosting it takes the flavor from plain to spectacular and makes every bite extra fragrant and nutty.

Common Questions About Recipes

→ How should German chocolate cake be stored?

Store under a cake dome at room temperature for two days, or refrigerate for longer freshness. Bring to room temperature before serving for best flavor and texture.

→ Can the cake layers be made in advance?

Yes, bake layers ahead of time and freeze them for up to three months. Thaw completely at room temperature before assembling and frosting.

→ What makes the coconut-pecan frosting special?

This frosting combines egg yolks, evaporated milk, brown sugar, sweetened coconut, and pecans, cooked gently for a rich, caramelized flavor and chewy, nutty texture.

→ How do you ensure moist chocolate layers?

Use both buttermilk and melted chocolate, and fold whipped egg whites into the batter gently to keep the cake light and moist.

→ Can the nuts be substituted in the frosting?

If desired, swap pecans for walnuts or almonds, or use toasted sunflower seeds for a nut-free version while maintaining texture.

→ Is homemade buttermilk an option?

Absolutely. Mix one tablespoon of lemon juice or vinegar with one cup of milk, wait five minutes, and use as needed for a gentle tang and tender crumb.