Description
This German Chocolate Cake is a timeless dessert with layers of rich, moist chocolate cake paired with creamy coconut-pecan frosting. Perfect for birthdays, holidays, or any special occasion, it’s indulgent, approachable, and utterly irresistible. The combination of chocolate, toasted coconut, and pecans creates a flavor and texture harmony that keeps everyone coming back for seconds.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup hot water or coffee
2. Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3/4 cup unsalted butter
- 4 large egg yolks
- 1 1/2 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and prepare three 9-inch pans.
- Mix flour, cocoa, baking powder, baking soda, and salt.
- Whisk sugar, eggs, buttermilk, oil, and vanilla; add hot water/coffee.
- Fold dry ingredients into wet; pour into pans and bake 30–35 minutes. Cool completely.
- Cook frosting ingredients over medium heat until thick; stir in coconut and pecans, let cool.
- Assemble cake with frosting between layers and on top.
Notes
- Toast the coconut for extra flavor.
- Ensure cake layers are completely cooled before frosting.
- Slice with a warm knife for clean edges.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg