German Chocolate Cake Coconut Pecan

This German chocolate cake transforms any gathering into a celebration. Each bite offers moist chocolate layers and a gooey coconut pecan frosting, crowned with a rich chocolate glaze. My grandmother always baked it for our birthdays, and I can still picture her slicing generous wedges surrounded by family waiting for their turn. The contrasting textures and flavors make it a true showstopper that feels right at home on every special occasion table.

I remember serving this cake at my cousin’s anniversary dinner. It was the first dessert to vanish long before the coffee finished brewing and the kitchen filled with the scent of toasted coconut.

Ingredients

• Semisweet chocolate: chopped for a deep chocolate foundation use high quality bars if possible
• Water: gently melts chocolate for a seamless batter
• Eggs: separated for extra fluffiness in the final cake
• All-purpose flour: sifted to ensure even texture and no dry pockets
• Unsweetened cocoa powder: for more cocoa depth Hersheys is consistent
• Baking soda: for reliable rise and a soft crumb
• Salt: cuts through sweetness making all flavors pop
• Unsalted butter: soft for creaming into the batter freshness makes a difference
• Granulated sugar: for structure and the signature sweet bite fine crystals dissolve quickly
• Vanilla extract: brings extra warmth real vanilla is worth it
• Buttermilk: for tangy moist crumb cultured buttermilk or homemade both work
• Egg yolks: for frosting to create silkiness and help the topping thicken
• Evaporated milk: delivers creamy body to the coconut pecan topping
• Light brown sugar: brings caramel flavor and soft moisture
• Butter for frosting: so the filling stays smooth and rich
• Sweetened flaked coconut: tender shreds give chew use Bakers brand for best texture
• Chopped pecans: add roasted crunch to the topping toast them for extra dimension
• Vanilla extract and salt in the frosting: for a harmonious finish
• Heavy cream: helps blend the final chocolate glaze
• Light corn syrup: ensures a glossy finish on the drip glaze
• Semisweet chocolate in the glaze: choose quality for shine and taste

Instructions

Prepare the Cake Pans:

Generously spray round cake pans with nonstick flour spray. Line the bottoms with parchment circles then give one more coat of spray to be sure your cakes come out intact.

Melt the Chocolate:

Place your chopped chocolate into a heatproof bowl. Pour boiling water over and let it sit a minute. Stir until fully melted and glossy for a perfectly blended base.

Beat Egg Whites:

With a clean mixer or whisk beat egg whites at high speed until they hold stiff peaks. This step makes the cake airy. Set aside and wash beaters to remove any fat.

Mix Dry Ingredients:

Sift flour cocoa baking soda and salt into a bowl and give a good whisk so the mixture is totally lump free and fluffy.

Cream Butter and Sugar:

In a large bowl beat soft butter and granulated sugar until light and pale about three minutes. This step traps air and creates the foundation for a light texture.

Add Yolks and Chocolate:

Add egg yolks one at a time beating after each until fully mixed in. Then blend in melted chocolate and vanilla for richness.

Alternate Dry and Buttermilk:

On the lowest mixer speed add the flour mixture in three batches alternating with buttermilk start and end with flour. Mix just until each addition disappears for the softest cake.

Fold in Egg Whites:

Use a spatula to gently fold in a third of the beaten whites to lighten the batter. Add the rest carefully with slow broad strokes so you do not deflate the mix.

Bake the Cakes:

Pour batter evenly into pans. Smooth the tops and bake until a toothpick comes out clean 25 to 30 minutes for three thinner layers or 35 to 40 minutes for two. Cool in the pans before unmolding.

Make the Coconut Pecan Frosting:

Add egg yolks evaporated milk and brown sugar to a saucepan. Whisk well then add butter. Cook over medium low stirring constantly for about twelve minutes until thickened. Remove from heat and stir in coconut pecans vanilla and a little salt. Let it cool completely so it sets but remains gooey.

Prepare the Chocolate Glaze:

In a bowl microwave heavy cream and corn syrup till hot and bubbling. Add chopped chocolate and let sit thirty seconds then whisk until shiny and smooth. Let cool slightly until just thick enough to drizzle.

Assemble the Cake:

Place your first cake layer on a platter. Spread a generous layer of coconut pecan frosting over the top. Stack the next layer and repeat with more frosting. Leave the sides bare for a rustic look. Drizzle the glaze across the top letting it drip naturally. For best slices use a sharp serrated knife.

Toasted pecans are my favorite part of the whole process. Every time I make the frosting I think of the summer afternoon spent toasting pecans with my sister. The caramel aroma filled the house and now that scent means celebration to me.

Storage Tips

German chocolate cake keeps well under a dome at cool room temperature for two days. For longer storage pop it in the fridge. If you want to freeze it bake and cool the layers then wrap tightly and freeze up to three months. Always bring to room temperature before building your cake.

Ingredient Substitutions

If you are out of buttermilk DIY by adding a splash of lemon juice to milk and letting it rest. Nut allergies No problem skip the pecans or swap in sunflower seeds for crunch. Prefer a richer cake Use dark chocolate in place of semisweet.

Serving Suggestions

Offer slices with a cup of hot coffee or a cold glass of milk. For extra elegance serve with whipped cream and a sprinkle of toasted pecans or with fresh berries. The cake is lovely at brunch buffets or as a sweet finish to any gathering.

Cultural Context

Despite its name this recipe is rooted in American baking history. The cake became popular after a 1950s recipe featured Baker’s German’s Sweet Chocolate named for its creator Samuel German. The iconic coconut pecan frosting soon became the standard making this dessert distinctly American.

Seasonal Adaptations

Dress this cake up with sliced strawberries in summer Try candied pecans instead of plain for holiday presentation Add a splash of bourbon or coffee to the glaze for a wintertime twist

Success Stories

More than once I have brought this to potlucks and watched guests hover over the dessert table until the first slice is served. One friend now requests it for every birthday after tasting it once.

Freezer Meal Conversion

To make life easier bake the cake layers in advance. Cool and wrap tightly before freezing up to three months. The frosting can be made up to three days ahead and stored in the fridge. Assemble and glaze just before serving so everything tastes fresh.

This showstopping cake will make any celebration memorable. Enjoy every bite—your family and friends will be asking for more year after year.

Common Recipe Questions

→ How should this dessert be stored?

Keep covered at room temperature for up to two days, or refrigerate for extended freshness. Bring to room temperature before serving.

→ Can the cake layers be made in advance?

Yes, bake and freeze the layers for up to three months. Thaw overnight before assembling and adding the coconut pecan frosting.

→ What gives the coconut-pecan topping its unique texture?

The topping is cooked with egg yolks, evaporated milk, brown sugar, butter, coconut and pecans, resulting in a rich, chewy consistency.

→ How can I keep the cake layers moist?

Incorporate buttermilk and melted chocolate, and gently fold whipped egg whites for a light, tender result.

→ Are nut substitutions possible in the topping?

Yes, walnuts or almonds can replace pecans, or skip nuts altogether for allergies. Toasted sunflower seeds offer a different crunch.

→ How can I make homemade buttermilk?

Mix one tablespoon lemon juice or vinegar with one cup of milk and let sit for five minutes, then use as you would buttermilk.