German Chocolate Cake Coconut Pecan

There is nothing like a homemade German Chocolate Cake with Coconut Pecan frosting for celebrating life’s sweetest milestones. Moist, chocolatey layers baked with real cocoa, buttermilk, and eggs set the stage for a rich coconut pecan filling and a glossy chocolate glaze. The result is a dessert that is both nostalgic and impressive, beloved for its taste and texture.

I first made this for a family gathering years ago. The kitchen was filled with the smell of chocolate and toasted pecans. Now, this cake is the centerpiece at every major celebration.

Ingredients

• Semisweet chocolate: for the cake provides deep chocolate flavor and melts smoothly when chopped fine
• Water: keeps the chocolate from seizing and ensures a moist crumb
• Eggs, separated: gives structure and makes the layers extra light when you whip the whites separately
• All-purpose flour: spooned and leveled so your cake is never too dry or dense
• Unsweetened natural cocoa powder: sifts easily and provides intense chocolate flavor without making the cake too sweet
• Baking soda and salt: work together for a perfect rise and balance of flavor
• Unsalted butter, softened: creates a tender crumb and adds a luxurious mouthfeel so let it come to room temperature first
• Granulated sugar: ensures sweetness and draws in moisture so every bite is soft
• Vanilla extract: brings warmth and complexity to the chocolate base
• Buttermilk: introduces subtle tang and softness. If you are out, use milk mixed with a splash of lemon juice or vinegar
• Evaporated milk and brown sugar: for the coconut pecan frosting, essential for that classic creamy almost caramel profile
• Flaked coconut and chopped pecans: provide crunch and richness
• Heavy cream and light corn syrup: are the secrets to a shiny chocolate glaze that drips beautifully but sets perfectly

Instructions

Preheat and prepare pans:

Set your oven to 350 degrees Fahrenheit and arrange the rack in the center. Grease two or three nine inch round cake pans with nonstick spray that contains flour. Line the bottoms with parchment paper circles and spray again for easy removal once baked.

Melt the chocolate:

Chop semisweet chocolate and place in a heatproof bowl. Boil water and pour over the chocolate. Allow to sit for one minute to start melting. Stir with a spatula until you have a smooth, glossy mixture.

Beat egg whites:

In a clean mixing bowl, whip egg whites with an electric mixer on high speed. Whip until stiff peaks form which should take about one to two minutes. Set aside and clean the beaters for your next step.

Mix dry ingredients:

Combine flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl. Whisk until everything looks evenly combined with no lumps of cocoa.

Cream butter and sugar:

In a large bowl, cream softened butter and sugar for about three minutes on medium high speed. The mixture should look light and fluffy which means lots of air has been incorporated.

Add yolks and flavor:

Blend in egg yolks one at a time to the butter mixture, beating after each so every yolk is absorbed. Add melted chocolate and vanilla and whisk until smooth.

Combine wet and dry:

With your mixer on low, alternate adding the flour-cocoa mixture and the buttermilk in three parts, always ending with flour. Mix until just combined. This forms a soft even batter.

Fold in egg whites:

Use a spatula to gently fold the whipped egg whites into the chocolate batter. This step keeps your cake light so be patient and work carefully.

Bake the layers:

Divide the batter equally among your prepared cake pans. Bake for twenty five to thirty minutes for three layers or thirty five to forty minutes for two layers. Check with a toothpick in the center, it should come out clean. Let layers cool in the pans for fifteen minutes then turn them onto wire racks to finish cooling.

Make the coconut pecan frosting:

In a saucepan, whisk together egg yolks, evaporated milk and brown sugar. Add butter and cook over medium low heat. Stir often for about twelve minutes until the mixture thickens. Remove from the heat and fold in coconut, pecans, vanilla and a pinch of salt. Let the frosting cool until spreadable.

Prepare the chocolate glaze:

Bring heavy cream and corn syrup to a boil, then pour over chopped chocolate. Let sit thirty seconds to melt then whisk into a silky ganache. Let this cool to a pourable but not runny consistency as you assemble the cake.

Assemble the cake:

Place one cooled cake layer onto your serving plate. Spread generously with coconut pecan frosting. Stack and repeat with remaining layers. Drizzle the chocolate glaze over the top and down the sides. Slice and enjoy every layer.

Mixing the coconut pecan frosting as it thickens on the stove is my favorite part. The scent always reminds me of helping my mom during special holidays, turning the kitchen into a sweet, joyful space.

Storage Tips

Cover German Chocolate Cake tightly after assembly and it will keep fresh for up to three days at room temperature or in the fridge. If you want to work ahead, bake and freeze the cake layers unfrosted, then wrap first in plastic, then in foil for up to three months. Defrost at room temperature before assembling.

Ingredient Substitutions

Out of buttermilk? Make your own by mixing one tablespoon of lemon juice or white vinegar with enough milk to make one cup. Let it stand for five to ten minutes. Pecans can be swapped for walnuts if desired, adding a slightly different flavor profile. For dairy free baking, plant based butter and cream substitutes work but texture may vary.

Serving Suggestions

This cake is even more delicious served with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Coffee or a robust dessert wine complement the deep chocolate and toasty coconut flavors. At parties, serve in thin slices since it is rich and satisfying.

With these tips and a little patience, your homemade German Chocolate Cake will look and taste like a professional bakery creation. Treasure each step and savor the memories you make along the way.

Common Questions About the Recipe

→ What chocolate is best for the cake layers?

Semisweet chocolate is ideal for rich flavor and balanced sweetness in the cake layers.

→ How can I keep the cake light and airy?

Cream butter and sugar thoroughly and gently fold in whipped egg whites for a tender, fluffy texture.

→ Is it possible to make the cake in advance?

You can bake, cool, and freeze unfrosted layers for up to three months; thaw before assembling and frosting.

→ What makes the coconut-pecan filling distinctive?

The filling combines brown sugar, evaporated milk, egg yolks, coconut, and pecans for a rich, caramelized flavor with crunch.

→ How do I get a shiny chocolate glaze?

Use warm cream and corn syrup, then mix with chopped chocolate for a smooth, glossy finish that pours beautifully.

→ Can I substitute ingredients if needed?

Swap pecans for walnuts if desired, or use homemade buttermilk by combining milk with lemon juice or vinegar.