Description
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.
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.
Notes
-
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.