German Chocolate Coconut Pecan

Layers of chocolate cake blend perfectly with a gooey coconut pecan frosting in this German chocolate cake recipe that becomes the centerpiece of any gathering. Every bite combines deep chocolate with caramelized coconut and toasty nuts, making it impossible to stop at one slice. This is the birthday cake my grandmother made each year, and the aroma alone takes me back to family celebrations and laughter around the table.

I remember making this for my cousin’s anniversary and there was never a crumb left. The aroma alone would have everyone asking for just one more slice.

Ingredients

• Semisweet chocolate: Chopped, this builds a rich foundation for the cake, always choose a quality bar for melting
• Water: Brings the chocolate together smoothly and prevents clumping, use filtered water for best results
• Eggs: Whites and yolks separated for structure and airiness, always use large eggs at room temperature
• All-purpose flour: Sifted for a fine tender crumb, measure by spoon and level for consistency
• Unsweetened natural cocoa powder: Intensifies chocolate depth, pick a reputable brand like Hersheys
• Baking soda: Adds lift for a light moist texture, check freshness before using
• Salt: Sharpens flavor and balances the sweetness, use fine sea salt
• Unsalted butter: Softened for creamy texture in both cake and frosting, make sure it is fresh and not frozen
• Granulated sugar: Fine granules dissolve best for a delicate structure, use new sugar for moisture
• Vanilla extract: Creates warm nuanced notes, always opt for pure extract
• Buttermilk: Brings gentle tang and tenderness to the cake, use real cultured buttermilk or make your own if needed
• Egg yolks for frosting: Add color and help the topping thicken, use at room temperature
• Evaporated milk: Lends a creamy richness to the frosting, use name brand for consistent results
• Light brown sugar: Infuses the topping with caramel flavor, check to make sure it is soft and moist
• Unsalted butter for frosting: Keeps the texture smooth and glossy, never use salted to control flavor balance
• Sweetened flaked coconut: Provides chew, select a fresh moist brand for best texture
• Chopped pecans: Give crunch and butteriness, toast them lightly for a deeper flavor
• Vanilla extract and salt for frosting: Finish off the topping with balanced complexity
• Heavy cream for glaze: Guarantees a glossy finish, use full fat for best results
• Light corn syrup for glaze: Adds shine and helps the glaze flow evenly, use clear syrup for a clean look
• Semi-sweet chocolate for glaze: Chopped from a bar for a smooth melt and rich topping

Instructions

Prepare The Cake Pans:

Spray your cake pans thoroughly with nonstick baking spray then line the bottom with parchment circles and spray again to guarantee the layers release cleanly

Melt The Chocolate:

Place the chopped chocolate in a medium heatproof bowl. Pour freshly boiled water over it and let it sit for a full minute before stirring gently until it is perfectly smooth and glossy

Beat Egg Whites:

Use a stand or hand mixer with clean beaters to whip egg whites on high speed until they form stiff peaks. This process gives your cake a lofty tender crumb. Reserve them and clean your beater blades for the next steps

Mix Dry Ingredients:

Sift together flour, cocoa powder, baking soda and salt into a large bowl. Whisk until fully blended and ingredients are fluffy and uniform for a tender cake

Cream Butter And Sugar:

In a separate bowl, beat the softened butter and granulated sugar for about three minutes until pale and airy. This aerates the batter for lightness

Add Yolks And Chocolate To Batter:

Add the egg yolks one at a time, mixing well after each until fully incorporated. Stir in the cooled melted chocolate and vanilla extract, blending until smooth

Alternate Dry And Buttermilk:

With the mixer on low, add the flour mixture in three additions, alternating with buttermilk. Begin and end with the flour. Mix just until each addition disappears to avoid overworking the batter

Fold In Egg Whites:

Gently fold a third of the whipped egg whites into the chocolate batter to lighten it. Carefully fold in the rest using slow circular motions until no streaks remain for an airy texture

Bake The Cakes:

Divide the batter evenly between the prepared pans. Smooth the tops and bake in a preheated oven until a toothpick emerges clean. This is usually 25 to 30 minutes for three layers and about 40 minutes for two. Cool in pans and turn out onto racks

Make The Coconut Pecan Frosting:

Whisk together egg yolks, evaporated milk and brown sugar in a saucepan. Add butter and cook over medium low heat, whisking constantly for around twelve minutes until the frosting thickens and bubbles. Remove from the heat. Stir in coconut, pecans, vanilla and salt. Let it cool completely to set up

Prepare The Chocolate Glaze:

Stir together cream and corn syrup in a microwave safe bowl. Heat until boiling then add the chopped chocolate. Let it rest for thirty seconds and whisk until completely smooth. Let the glaze cool until just thick enough to drizzle easily over cake

Assemble The Cake:

Place a cake layer on your serving plate. Spread a generous scoop of coconut pecan frosting over the top. Add the next layer and repeat the process for all layers. Leave the sides unfrosted. Drizzle warm chocolate glaze over the top letting it drip naturally down the sides. Slice with a sharp serrated knife for clean beautiful pieces

Toasted pecans are my favorite part of this recipe. They fill the kitchen with a nutty caramel perfume. When my sister and I first made this we toasted the pecans in my old skillet, laughing as the aroma drifted into the hallway. I always remember that afternoon with every bite.

Storage Tips

Keep the cake under a cake dome at room temperature for up to two days. If your kitchen is warm, refrigerate it but for the best texture let it return to room temperature before serving. For long term storage wrap the unfrosted cake layers very tight and freeze for as long as three months. Always thaw layers at room temperature before frosting and assembling.

Ingredient Substitutions

If buttermilk is not available add a tablespoon of lemon juice to a cup of regular milk and wait five minutes. Toasted almonds or walnuts can step in for pecans if preferred. For nut allergies try using toasted sunflower seeds or simply leaving out the nuts altogether. If you want a deeper chocolate note switch semisweet for dark chocolate in both cake and glaze.

Serving Suggestions

Serve generous slices with either hot coffee or a tall glass of cold milk. Whipped cream and a few extra toasted pecans make each plate special. If you have any fresh berries or cherries on hand they are a bright and refreshing contrast to the rich cake.

Cultural Context

The name of this cake can be confusing since it is a classic American dessert. Rather than originating in Germany, it is named after Samuel German who developed Bakers German’s Sweet Chocolate in the 1800s. The real signature of this cake is its coconut pecan frosting which sets it apart from other chocolate cakes and became an iconic element in the mid century kitchen.

Seasonal Adaptations

Swap out pecans for roasted hazelnuts when they are in season. Make cupcakes instead of layer cake for summer picnics. Double the frosting recipe for an extra thick and gooey topping in the winter.

Success Stories

My neighbor requested this cake for her son’s graduation and there was not a crumb left on the platter. Every time someone new tries it they always ask for the recipe and a second helping. Even my picky eater nephew now requests just the coconut pecan frosting as a birthday treat.

Freezer Meal Conversion

You can successfully freeze the unfrosted cakes by wrapping them tightly in both plastic wrap and foil. They will hold well for up to three months. Make the frosting fresh the day you plan to assemble and finish glazing for the best flavor and texture.

Serve this German chocolate cake at your next gathering and it will be the highlight of any celebration. There’s nothing quite like the aroma of coconut pecan frosting fresh from your own kitchen.

Common Questions About Recipes

→ How do I store this cake?

Keep it covered at room temperature for up to two days, or refrigerate for extended freshness. Bring to room temperature before serving for best texture and flavor.

→ Can cake layers be made ahead?

Yes, bake and wrap them tightly to freeze for up to three months. Thaw completely before assembling and frosting.

→ What makes the coconut pecan frosting special?

This stovetop frosting combines egg yolks, evaporated milk, brown sugar, coconut, and pecans for a rich, caramelized finish and chewy texture.

→ How do I keep the cake moist and light?

Use buttermilk and melted chocolate for deep moisture. Fold in whipped egg whites carefully to retain a delicate crumb.

→ Can I change the nuts in the frosting?

Pecans are classic, but walnuts or almonds may be used if desired, adding a unique twist to the topping.

→ How do I make homemade buttermilk?

Simply stir a tablespoon of lemon juice or vinegar into one cup of milk. Let it stand for five minutes, then use as directed.