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Classic Homemade German Chocolate Cake with Coconut Pecan Frosting

A decadent slice of multi-layered german chocolate cake featuring dark chocolate layers and thick coconut-pecan frosting.
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Make the quintessential German Chocolate Cake from scratch. This recipe features moist chocolate layers paired with the signature rich, gooey coconut pecan frosting for a truly decadent dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water
  • 1 cup semi-sweet chocolate chips
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

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, 2 cups of sugar, baking soda, and salt.
  3. In a separate bowl, combine the buttermilk, oil, eggs, and 1 teaspoon of vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Stir in the hot water until the batter is smooth. Stir in the chocolate chips. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans. 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.
  6. Prepare the coconut pecan frosting: In a medium saucepan, combine 1 cup of sugar, evaporated milk, egg yolks, butter, and 1 teaspoon of vanilla extract.
  7. 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.
  8. Remove the mixture from the heat. Stir in the flaked coconut and chopped pecans. Let the frosting cool slightly, about 15 minutes, until it is thick enough to spread.
  9. To assemble, place one cooled cake layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top. Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.

Notes

  • For an extra rich chocolate flavor, use Dutch-process cocoa powder in the cake batter.
  • If you prefer a firmer frosting, you can chill it briefly before spreading.
  • This cake is best served the day it is made for the moistest texture.

Nutrition

Find it online: https://cookerycommand.com/german-chocolate-cake-coconut-pecan-frosting/