Traditional German Chocolate Cake with Coconut Pecan Frosting

Why You’ll Love This German Chocolate Cake

This German chocolate cake pairs tender chocolate layers with a cooked coconut-pecan frosting. The frosting goes between the layers and over the top, so the cake can be assembled without covering the sides. Toasting the pecans and coconut first adds a deeper flavor.

What Makes the Coconut-Pecan Frosting

Egg yolks, cream, sugar, butter, and salt are cooked together until thick, then finished with vanilla, toasted pecans, and coconut. Let the frosting cool before assembling so it can firm up. For another layered chocolate cake with a different filling, try this chocolate whiskey cake with salted caramel buttercream.

How to Make German Chocolate Cake

Make the cake in two parts: first bake the chocolate layers, then make the coconut-pecan frosting. Cool the cakes, then spread the frosting between layers and on top. Keep steps clear and follow times so the cake stays moist.

Ingredients

• 4 oz semi-sweet chocolate (finely chopped)
• 1/4 cup Dutch-process cocoa powder
• 1/2 cup boiling water
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 12 tablespoons unsalted butter (softened)
• 1 cup granulated sugar
• 3/4 cup light brown sugar (packed)
• 3/4 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream

Coconut-pecan frosting:

• 2 cups heavy cream (or evaporated milk)
• 2 cups granulated sugar
• 6 large egg yolks
• 1 teaspoon salt
• 1 cup unsalted butter
• 2 teaspoons vanilla extract
• 2 cups pecans (toasted and finely chopped)
• 4 cups sweetened shredded coconut (toasted)

Directions

Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. Put chopped chocolate and Dutch-process cocoa in a bowl. Pour 1/2 cup boiling water over and stir until smooth. Let cool a bit.
3. In a bowl, mix flour and baking soda. Set aside.
4. In a large bowl, beat the 12 tablespoons softened butter with 1 cup granulated sugar and 3/4 cup brown sugar until light.
5. Add salt. Add eggs one at a time, beating after each. Stir in 1 teaspoon vanilla.
6. Add the cooled chocolate-cocoa mix and mix well.
7. Add flour mixture in parts, alternating with 3/4 cup sour cream. Start and end with flour. Mix until smooth.
8. Divide batter between the two pans. Smooth tops.
9. Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then remove and cool completely on a rack.

Coconut-Pecan Frosting:

1. In a heavy saucepan, combine 2 cups heavy cream (or evaporated milk), 2 cups granulated sugar, and 1 teaspoon salt. Stir to mix.
2. Whisk in 6 egg yolks until smooth. Add 1 cup butter cut into pieces.
3. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 12–15 minutes). Do not boil hard.
4. Remove from heat. Stir in 2 teaspoons vanilla, toasted chopped pecans, and toasted shredded coconut. Let cool to room temperature. The frosting will thicken as it cools.

Assemble:

1. If cake tops are domed, level them with a knife. Place one cake layer on a plate.
2. Spread a generous amount of frosting on the first layer. Place the second layer on top.
3. Spread remaining frosting on top and slightly on the sides if you like. This frosting is chunky and rustic.

How to Serve German Chocolate Cake

Bring the cake toward room temperature before slicing so the frosting softens slightly. Use a sharp knife and serve modest slices with coffee or milk.

How to Store German Chocolate Cake

Cover the cake or store it in an airtight container in the refrigerator for up to 4 days. Let slices stand at room temperature before serving so the frosting is easier to cut.

Tips for German Chocolate Cake

• Toast pecans and coconut lightly in a pan for better flavor.
• Let the cake cool fully before frosting to prevent the frosting from melting.
• Stir frosting constantly while cooking to avoid lumps.
• Use room-temperature eggs and butter for a smooth cake batter.
• For a less sweet frosting, make a modest sugar adjustment; changing the amount can affect the frosting’s final texture.

Variations

• Use evaporated milk instead of heavy cream for a slightly lighter frosting.
• Add a small layer of chocolate ganache between layers for extra chocolate flavor.
• Make cupcakes and top each with a spoonful of coconut-pecan frosting.

Frequently Asked Questions

Can I use a different chocolate?
Semi-sweet chocolate works as listed. Darker chocolate will give the cake a more intense, less sweet flavor.

Can I make the coconut-pecan frosting ahead?
Yes. Refrigerate it in a covered container for up to a day. Let it soften and stir before spreading.

Can I freeze the cake?
Freeze the unfrosted cake layers, well wrapped, for up to 2 months. Thaw them in the refrigerator before adding the frosting.

How do I handle the egg-yolk frosting safely?
The directions say to cook the mixture until it thickens, but a spoon-coating texture cue does not verify temperature. For egg mixtures, USDA guidance says to use a food thermometer and reach 160°F (71°C). See USDA egg-cooking guidance.

How do I toast the coconut and pecans?
Toast them separately in a dry skillet over medium heat, stirring often, and remove each as soon as it is fragrant and lightly golden.

Traditional German Chocolate Cake

Print Recipe

A rich and nutty chocolate cake layered with a creamy coconut-pecan frosting, perfect for any occasion.

• Author: Amelia
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

• 4 oz semi-sweet chocolate (finely chopped)
• 1/4 cup Dutch-process cocoa powder
• 1/2 cup boiling water
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 12 tablespoons unsalted butter (softened)
• 1 cup granulated sugar
• 3/4 cup light brown sugar (packed)
• 3/4 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 2 cups heavy cream (or evaporated milk)
• 2 cups granulated sugar (for frosting)
• 6 large egg yolks
• 1 teaspoon salt (for frosting)
• 1 cup unsalted butter (for frosting)
• 2 teaspoons vanilla extract (for frosting)
• 2 cups pecans (toasted and finely chopped)
• 4 cups sweetened shredded coconut (toasted)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
2. In a bowl, mix chopped chocolate and cocoa, then pour 1/2 cup boiling water over and stir until smooth. Let cool slightly.
3. In another bowl, whisk together flour and baking soda and set aside.
4. In a large bowl, beat butter with granulated and brown sugar until light. Add salt, then eggs one at a time, mixing well after each addition. Stir in vanilla.
5. Add the cooled chocolate mixture and mix well.
6. Gradually add the flour mixture and sour cream, alternating, mixing until smooth. Divide batter between prepared pans and smooth tops.
7. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then remove and cool completely on a rack.
8. For the frosting, combine heavy cream, sugar, and salt in a saucepan and stir.
9. Whisk in egg yolks until smooth and add butter. Cook over medium-low heat, stirring constantly until thickened (about 12–15 minutes). Remove from heat.
10. Stir in vanilla, toasted pecans, and coconut. Let cool to room temperature.
11. If cake tops are domed, level them with a knife. Place one layer on a plate, spread frosting on top, and then add the second layer. Spread remaining frosting on top and on sides if desired.

Notes

For best results, use room-temperature ingredients and fully cool the cake before frosting. Toast nuts and coconut for enhanced flavor.