Ingredients
– 2 cups sugar Provides the sweetness that balances the rich chocolate flavors in the cake layers
– 1 3/4 cups all-purpose flour Forms the base structure of the cake, giving it that perfect moist texture
– 3/4 cup cocoa powder Infuses the deep, chocolatey taste that defines a classic German chocolate cake recipe
– 1 1/2 teaspoons baking powder Helps the cake rise and achieve a light, fluffy crumb
– 1 1/2 teaspoons baking soda Works with acidic ingredients for even rising and a tender finish
– 1 teaspoon salt Enhances all the flavors, making the overall taste more vibrant
– 2 large eggs Bind the ingredients together and add moisture for a rich, homemade coconut pecan frosting-friendly base
– 1 cup buttermilk Adds tanginess and keeps the cake incredibly moist and soft
– 1/2 cup vegetable or canola oil Ensures the cake stays tender and has a great texture without drying out
– 2 teaspoons vanilla extract Brings a warm, aromatic note that elevates the entire German chocolate cake
– 1 cup boiling water Activates the baking agents for a smooth, airy batter
– 1/2 cup brown sugar For the coconut frosting, it adds depth and a caramel-like sweetness
– 1/2 cup granulated sugar Complements the brown sugar in the frosting for the right consistency
– 1/2 cup butter Provides creaminess in both frostings and helps with thickening
– 3 large egg yolks Essential for the coconut frosting, they create a rich, gooey texture
– 3/4 cup evaporated milk Gives the frosting its silky base and helps it thicken properly
– 1 Tablespoon vanilla extract Adds extra flavor depth to the coconut pecan frosting
– 1 cup chopped pecans Offer a crunchy, nutty element that makes the frosting stand out in this German chocolate cake with coconut pecan frosting
– 1 cup shredded coconut Provides the signature tropical taste and texture in the frosting
– 2/3 cup cocoa powder For the chocolate frosting, it intensifies the chocolate flavor
– 3 cups powdered sugar Sweetens and thickens the chocolate frosting to perfection
– 1/3 cup milk Helps achieve the right spreadable consistency in the chocolate frosting
– 1 teaspoon vanilla extract Finishes the chocolate frosting with a smooth, flavorful touch
Instructions
1-First Step: Prepare the Cake BatterBegin by heating your oven to 375°F (190°C) and greasing two 8 or 9-inch round baking pans. In a large bowl, whisk together the dry ingredients: 2 cups sugar (400 g), 1 3/4 cups all-purpose flour (210 g), 3/4 cup cocoa powder (75 g), 1 1/2 teaspoons baking powder (6 g), 1 1/2 teaspoons baking soda (7.5 g), and 1 teaspoon salt (5 g). For a vegan twist, substitute the eggs and buttermilk at this stage.
2-Second Step: Mix the Wet IngredientsIn a separate bowl, whisk the wet ingredients: 2 large eggs, 1 cup buttermilk (240 ml), 1/2 cup vegetable or canola oil (120 ml), and 2 teaspoons vanilla extract (10 ml). If you’re adapting for dietary needs, use plant-based alternatives here to keep it simple for various preferences.
3-Third Step: Combine and BakeAdd the wet mixture to the dry ingredients and mix until just combined. Stir in 1 cup boiling water (240 ml) to create a smooth batter, then pour it evenly into the prepared pans. Bake for 25-35 minutes, or until a toothpick inserted comes out clean, adjusting time for high-altitude baking if needed.
4-Fourth Step: Make the Coconut FrostingWhile the cake cools, prepare the coconut frosting by combining 1/2 cup brown sugar (100 g), 1/2 cup granulated sugar (100 g), 1/2 cup butter (115 g), 3 large egg yolks, and 3/4 cup evaporated milk (180 ml) in a saucepan. Stir over medium heat until it reaches a low boil, then keep stirring for several minutes until thickened. For low-calorie versions, consider using sugar substitutes.
5-Fifth Step: Prepare the Chocolate FrostingMelt 1/2 cup butter (115 g) and stir in 2/3 cup cocoa powder (65 g). Alternately add 3 cups powdered sugar (360 g) and 1/3 cup milk (80 ml), beating until smooth. Stir in 1 teaspoon vanilla extract (5 ml), adjusting with more milk or sugar as needed for the right consistency.
6-Final Step: Assemble and ServeOnce the cake layers cool completely, place one on a plate and spread a thin layer of chocolate frosting over it. Spoon half the coconut frosting on top, leaving a 1/2 inch border, then add the second layer. Frost the entire cake with chocolate frosting and top with the remaining coconut frosting. Serve fresh, and for storage tips, we’ll cover that next.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 Use room temperature ingredients such as eggs and slightly warm buttermilk for better batter consistency.
❄️ Make frostings ahead of time; coconut frosting keeps 1-2 weeks and chocolate frosting 2-3 weeks refrigerated.
🥶 Freeze cooled cake layers wrapped tightly for up to 3 months and frost while frozen for convenience.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 591 kcal
- Sugar: 69g
- Sodium: 440mg
- Fat: 31g
- Saturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg