Print

Ultimate Moist German Chocolate Cake with Coconut Pecan Frosting

A tall, moist slice of german chocolate cake featuring dark layers and rich coconut-pecan frosting, topped with chocolate ganache.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the classic, decadent German Chocolate Cake from scratch. This recipe delivers moist chocolate layers and the iconic, rich coconut pecan topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup chopped pecans, toasted
  • 1 cup shredded sweetened coconut
  • 1 cup evaporated milk
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder (for frosting)
  • 1 cup semi-sweet chocolate chips
  • 1 cup powdered sugar (for chocolate glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, 3/4 cup cocoa powder, baking soda, and baking powder.
  3. Add the eggs, buttermilk, oil, and 2 teaspoons vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine the evaporated milk, brown sugar, butter, 1/4 cup cocoa powder, and egg yolks.
  8. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  9. Remove the saucepan from the heat. Stir in the toasted pecans, coconut, and 1 teaspoon vanilla extract. Set aside to cool slightly.
  10. Prepare the Chocolate Glaze: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Whisk in the powdered sugar until combined.
  11. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about half of the coconut pecan frosting over the top. Place the second layer on top.
  12. Pour the chocolate glaze over the top layer, letting it drip down the sides. Spread the remaining coconut pecan frosting around the sides of the cake.
  13. Allow the cake to set before slicing and serving.

Notes

  • Toasting the pecans enhances their flavor significantly for the topping. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely.
  • For extra moist layers, you can use strong hot coffee instead of hot water in the cake batter.
  • If you are planning your weekly meals, this cake is a great centerpiece for a weekend feast, though it is not part of a standard meal planning service.

Nutrition

Find it online: https://delicerecipe.com/german-chocolate-cake-recipe-moist-coconut-pecan/