German Chocolate Cake with Coconut-Pecan Frosting

This German Chocolate Cake is the perfect blend of rich chocolate layers and a sweet, buttery coconut-pecan frosting that melts into every bite. It’s indulgent, comforting, and beautifully nostalgic — the kind of dessert that feels special whether you’re celebrating a big occasion or simply treating yourself at home. With its moist crumb, deep cocoa flavor, and signature caramel-like topping, this cake delivers a show-stopping finish without being complicated to make. It’s a timeless classic that always impresses and never fails to satisfy.

Why You’ll Love This Recipe

Because this cake combines rich, moist chocolate layers with a sweet, gooey coconut-pecan frosting — a dreamy mix of chocolate, nuts, and coconut that’s perfect for birthdays, celebrations, or cozy dessert nights.

Ingredients

For the Cake Layers

• 1 ¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 2 cups (400 g) granulated sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240 ml) milk (or dairy-free milk)
• ½ cup (120 ml) vegetable oil (or melted butter)
• 2 tsp vanilla extract
• 1 cup (240 ml) boiling water (makes the cake moist)

For the Coconut-Pecan Frosting

• 1 cup evaporated milk (or regular milk/cream)
• 1 cup (200 g) granulated sugar
• ¾ cup (150 g) brown sugar, packed
• ½ cup (115 g) unsalted butter
• 3 large egg yolks, lightly beaten
• 1 tsp vanilla extract
• 1⅔ cups flaked coconut
• 1 cup chopped pecans

Optional Decoration / Extra

• Additional toasted pecans or coconut flakes
• Whipped cream or chocolate shavings

Instructions

1. Bake the Cake Layers

• Preheat the oven to 350 °F (175 °C). Grease and flour two 9-inch (23 cm) round cake pans (or one 9×13 inch pan for a sheet cake).
• In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
• In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth.
• Gradually add the wet mixture to the dry ingredients and stir until combined.
• Pour in the boiling water carefully and mix — the batter will be thin, that’s correct.
• Divide evenly between the cake pans. Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

2. Make the Coconut-Pecan Frosting

• In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, brown sugar, butter, and beaten egg yolks.
• Stir constantly and bring to a gentle boil, cooking for about 5–6 minutes until mixture thickens and coats the spoon.
• Remove from heat and stir in vanilla extract, flaked coconut, and chopped pecans. Let the frosting cool slightly — it should remain thick but spreadable.

3. Assemble the Cake

• If using two cake layers: place one layer on a serving plate.
• Spread a generous amount of coconut-pecan frosting over the first layer.
• Top with the second cake layer, and spread the remaining frosting over the top (and optionally the sides) of the cake.
• If making a sheet cake: pour and spread frosting evenly over top after baking and cooling.

4. Serve

• Let the cake sit about 20 minutes so frosting sets a bit.
• Slice and serve. Optionally top with extra toasted pecans or coconut flakes for garnish.

You Must Know

• The boiling water in the chocolate batter makes the cake extra moist and tender — don’t skip it.
• When making the frosting, keep stirring once it boils — the sugar-milk-butter-egg mixture thickens quickly and can burn if left unattended.
• Frosting hardens as it cools — but remains gooey inside, giving the signature texture of classic coconut-pecan topping.
• Let the cake cool fully before frosting so that the frosting doesn’t melt or seep.

Pro Tips

• For extra richness, use half butter and half coconut oil.
• Slightly toast your coconut flakes and pecans before adding — enhances nuttiness and flavor.
• If you like a less sweet frosting, reduce brown sugar by ¼ cup.
• To make cupcakes instead of a cake: bake in lined muffin tins for about 18–20 minutes, then top each with a spoonful of coconut-pecan frosting once cooled.

Ingredient Substitutions

• Milk: Use plant-based milk (almond, oat) + non-dairy butter for a dairy-free version.
• Eggs: Use a vegan egg substitute (like flax eggs) — though texture may vary.
• Sugar: Use coconut sugar or less sugar (reduce by ~¼ cup) for a slightly lighter cake.
• Flour: Use a gluten-free 1:1 flour blend (baking powder and soda may need adjustment).

Serving Suggestions

• Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
• Pair with a cup of coffee or hot cocoa for cozy dessert nights.
• A glass of cold milk complements the sweet, rich flavors perfectly.
• Serve with fresh fruit (berries, banana slices) for a refreshing balance.

Storage Tips

• Keep leftover cake covered at room temperature for 2 days; for longer storage, refrigerate (especially in warm weather).
• Frosted cake stays moist for 3–4 days in fridge. Bring to room temp before serving for best texture.
• Cake (unfrosted) layers freeze well — wrap tightly and freeze up to 2 months. Thaw fully before frosting.

Frequently Asked Questions

→ Can I make this in a sheet pan instead of round pans?
Yes — bake in a 9×13-inch pan. Adjust baking time to about 25–30 minutes.

→ Can I reduce the sugar?
Yes — reduce brown sugar in frosting by about ¼ cup for a less sweet topping.

→ What type of cocoa should I use?
Use unsweetened cocoa powder; for a deeper chocolate flavor, use Dutch-processed cocoa.

→ Will the frosting be too runny?
If so, return to low heat and cook a minute or two more until it thickens. Cool slightly before frosting the cake.

Enjoy this classic, decadent German Chocolate Cake — a luscious mix of rich chocolate and sweet, nutty coconut-pecan frosting that’s sure to delight anyone!

Print