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German Chocolate Cake with Coconut Pecan Frosting
Emily

German Chocolate Cake with Coconut-Pecan Frosting

A decadent layered chocolate cake filled and topped with rich coconut-pecan frosting, finished with a silky chocolate glaze. A classic dessert that’s indulgent, nutty, and utterly irresistible.
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 670

Ingredients
  

  • 4 oz semisweet chocolate, chopped
  • 1/2 cup water
  • 4 eggs, separated
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 4 egg yolks for frosting
  • 1 can (12 oz) evaporated milk
  • 1 1/2 cups light brown sugar, packed
  • 3/4 cup unsalted butter, cut into pieces (for frosting)
  • 2 1/2 cups sweetened flaked coconut
  • 2 cups coarsely chopped pecans
  • 1 1/2 tsp vanilla extract (for frosting)
  • 1/4 tsp salt (for frosting)
  • 1/4 cup heavy cream
  • 1 tbsp light corn syrup
  • 2 oz semisweet chocolate, chopped (for glaze)

Equipment

  • 2–3 round 9-inch cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • wire racks

Method
 

  1. Preheat oven to 350°F. Spray and line 2 or 3 (9-inch) round cake pans with parchment. Spray again.
  2. Place chopped chocolate in a heatproof bowl. Pour boiling water over and stir until smooth.
  3. Beat egg whites until stiff peaks form. Set aside.
  4. Whisk flour, cocoa, baking soda, and salt in a bowl.
  5. Beat butter and sugar until fluffy. Add egg yolks one at a time, then melted chocolate and vanilla.
  6. On low speed, add dry ingredients in 3 additions, alternating with buttermilk, beginning and ending with dry mix.
  7. Fold egg whites gently into batter. Divide into pans.
  8. Bake 25–30 minutes (3 layers) or 35–40 minutes (2 layers). Cool in pans 15 minutes, then turn onto racks.
  9. In saucepan, whisk yolks, evaporated milk, and brown sugar. Add butter and cook until thick, about 12 minutes. Stir in coconut, pecans, vanilla, and salt. Cool.
  10. Heat cream and corn syrup. Pour over chopped chocolate and whisk into smooth glaze.
  11. Layer cake with coconut-pecan frosting. Drizzle chocolate glaze on top, letting it drip down sides.

Notes

For best results, bake the layers a day in advance to make assembly easier. The frosting can also be made ahead and refrigerated, then brought to room temperature before spreading. Store cake covered at room temperature for 2 days, or refrigerate for up to 5 days.