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Delicious German Chocolate Cake with coconut-pecan frosting and chocolate layers

German Chocolate Cake

A luscious dessert with rich chocolate layers and a unique coconut-pecan frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 3/4 cups all-purpose flour Forms the base of your moist cake.
  • 3/4 cup unsweetened cocoa powder Gives an intense chocolate flavor.
  • 2 cups granulated sugar Sweetens your cake to perfection.
  • 1 1/2 tsp baking powder Helps the cake rise beautifully.
  • 1 1/2 tsp baking soda Enhances the texture.
  • 1 tsp salt Balances the sweetness.
  • 2 large eggs Provides structure and richness.
  • 1 cup buttermilk Adds moisture and tang.
  • 1/2 cup vegetable oil Keeps the cake moist.
  • 2 tsp vanilla extract Imbues delightful aroma.
  • 1 cup boiling water Creates a rich batter.
Coconut-Pecan Frosting Ingredients
  • 3/4 cup evaporated milk Used in frosting for creaminess.
  • 1/2 cup granulated sugar Needed for the frosting.
  • 1/2 cup light brown sugar Adds depth to frosting’s flavor.
  • 1/2 cup butter Central to creamy frosting.
  • 3 large egg yolks Thickens and enriches the frosting.
  • 1 tbsp vanilla extract Flavors the frosting with warmth.
  • 1 cup shredded sweetened coconut Central to the iconic topping.
  • 1 cup chopped pecans Adds crunch and nuttiness.
Chocolate Frosting Ingredients
  • 1/2 cup butter Key to a smooth texture.
  • 2/3 cup unsweetened cocoa powder For deep chocolate flavor.
  • 1/3 cup evaporated milk Contributes to creamy consistency.
  • 3 cups powdered sugar Sweetens the chocolate frosting.
  • 1 tsp vanilla extract Enhances the flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter and lightly flouring them to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to your dry mixture. Gradually stir in the boiling water to create a smooth batter.
Baking
  1. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool for about 10 minutes in the pans before transferring them to wire racks to cool completely.
Frosting Preparation
  1. For the coconut-pecan frosting, combine evaporated milk, granulated sugar, light brown sugar, and butter in a saucepan over medium heat. Stir continuously until the mixture thickens.
  2. Whisk in the egg yolks and vanilla extract, then fold in the toasted coconut and pecans. Set aside to cool to room temperature.
  3. In another bowl, beat together butter and cocoa powder for the chocolate frosting. Gradually add evaporated milk and powdered sugar, mixing until smooth. Stir in the vanilla extract.
Assembling the Cake
  1. Once the cake layers are completely cool, spread the coconut-pecan frosting over the top of one layer.
  2. Place the second layer on top and cover the entire cake with chocolate frosting.
  3. Garnish with additional chopped pecans or toasted coconut if desired.

Notes

Using room temperature ingredients can improve the cake's texture. Toast the pecans for enhanced flavor, and consider adding a dash of coffee for depth.