How to Make German Chocolate Cake with Coconut-Pecan Frosting

German Chocolate Cake with Coconut-Pecan Frosting: A Southern Classic of Pure Indulgence

Rich, moist chocolate layers smothered in a golden, custard-like frosting packed with toasted coconut and crunchy pecans—this iconic Southern dessert is a celebration of texture and flavor. With a tender crumb from buttermilk and hot coffee, and a filling that tastes like caramel pie, this cake is a masterpiece of comfort and elegance.

Why You’ll Love This Recipe

This isn’t just another chocolate cake—it’s an American classic born in 1957 when a Texas homemaker mailed her recipe using Baker’s German’s Sweet Chocolate. This version enhances the flavor with deeper cocoa notes and focuses on what everyone adores: that legendary coconut-pecan frosting.

Perfect for:

Birthdays, anniversaries, and holidays
Sharing with family and friends
Fans of coconut, nuts, and gooey-sweet frostings
Bakers who want to impress without complicated steps

Ingredients

For the Chocolate Cake (3 x 9-inch layers):

2 cups (240g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder (natural or Dutch-process)
1½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup (240ml) buttermilk, room temperature
½ cup (120ml) strong hot coffee (or hot water)
1 cup (200g) granulated sugar
1 cup (200g) packed brown sugar
1 cup (225g) unsalted butter, softened
4 large eggs, room temperature
2 tsp vanilla extract

For the Coconut-Pecan Frosting:

12 fl oz (1½ cups / 360ml) evaporated milk
1 cup (200g) granulated sugar
3 large egg yolks, lightly beaten
½ cup (115g) unsalted butter
1 tsp vanilla extract
1¼ cups (100g) sweetened flaked coconut
1 cup (100g) chopped pecans, toasted

Instructions

Step 1: Prepare the Pans
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans, lining the bottoms with parchment paper.

Step 2: Mix Dry Ingredients
In a bowl, whisk flour, cocoa, baking soda, baking powder, and salt until smooth and lump-free.

Step 3: Combine Wet Ingredients
In a measuring cup, mix buttermilk, hot coffee, and vanilla extract.

Step 4: Cream Butter & Sugars
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3–5 minutes).

Step 5: Add Eggs
Beat in the eggs one at a time, scraping the bowl between additions.

Step 6: Alternate Dry & Wet Ingredients
With mixer on low, add dry ingredients in three additions, alternating with the buttermilk mixture. Mix until just combined.

Step 7: Bake
Divide the batter evenly among pans. Bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then invert onto racks to cool completely.

Step 8: Make the Frosting
In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, for 10–15 minutes until thickened and pudding-like. Remove from heat, stir in vanilla, coconut, and pecans. Let cool completely before frosting.

Step 9: Assemble the Cake
Place the first cake layer on a plate. Spread ⅓ of the frosting over it. Repeat with the second and third layers, spreading frosting on top and letting it drip slightly down the sides.

Step 10: Serve
Let sit 15–30 minutes for the frosting to set, then slice with a warm knife and serve at room temperature.

Pro Tips for Success

Use hot liquid: It activates the cocoa for deeper flavor.
Cool frosting completely: Warm frosting will slide off.
Toast pecans: Brings out a nutty aroma and crunch.
Make ahead: Flavors deepen overnight.
Freezer-friendly: Freeze unfrosted layers up to 3 months.

Storage Tips

Keep covered at room temperature for up to 4 days. If your kitchen is warm, refrigerate, but let the cake come to room temperature before serving.

Ingredient Substitutions

Buttermilk: Mix 1 cup milk with 1 tbsp lemon juice, let sit 5 minutes.
Coffee: Replace with hot water or decaf coffee.
Evaporated milk: Simmer whole milk until reduced by one-third.
Pecans: Use walnuts or almonds for variation.

Serving Suggestions

Serve on a cake stand for celebrations or slice for potlucks. Pair with coffee, milk, or black tea. It’s stunning when decorated with extra toasted coconut and pecans on top.

Frequently Asked Questions

Can I use sweetened condensed milk instead of evaporated milk?
No—condensed milk is much sweeter and thicker. Stick with evaporated milk.

Why did my frosting curdle?
It cooked too fast. Keep heat moderate and stir constantly.

Can I make cupcakes instead?
Yes! Fill lined muffin tins ⅔ full and bake 18–22 minutes.

Can I freeze the whole cake?
Yes. Wrap tightly and freeze up to 2 months. Thaw overnight before serving.

Is it gluten-free?
Only if made with certified gluten-free flour.

Allergy Information

Contains dairy, eggs, wheat, and tree nuts. For nut-free versions, omit pecans or substitute sunflower seeds.

Nutrition (Per Slice – Approximate)

Final Thoughts

This German Chocolate Cake doesn’t need flashy decoration—it speaks for itself. Moist, rich, and layered with the irresistible sweetness of coconut and pecans, it’s the kind of cake that makes memories at every gathering. It’s not just dessert—it’s tradition, love, and a slice of home on every plate.