German Chocolate Cake with Coconut Pecan Frosting
Indulge in the rich, decadent flavors of a classic German Chocolate Cake with Coconut Pecan Frosting—an irresistible dessert perfect for any special occasion. This three-layer masterpiece features moist chocolate cake made with a blend of cocoa, buttermilk, and a touch of vanilla for a deep, luxurious flavor. The star of the show is the gooey, caramel-like coconut pecan frosting, crafted from creamy evaporated milk, sweetened shredded coconut, and crunchy pecans. With its perfect balance of sweetness and texture, this cake is a crowd-pleaser that’s as stunning as it is delicious. Whether served at a birthday party or holiday gathering, this ultimate German chocolate cake recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cups unsalted butter
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract (for frosting)
- 1.5 cups sweetened shredded coconut
- 1 cup pecans, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and fully combined.
Slowly beat in the boiling water until the batter is smooth. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the frosting, combine the unsalted butter, evaporated milk, brown sugar, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown (about 10-12 minutes).
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool until it reaches a spreadable consistency.
Layer the cooled cakes with the coconut pecan frosting in between each layer and on top. Spread any remaining frosting around the sides if desired.
Slice and serve your German Chocolate Cake. Store leftovers in an airtight container at room temperature or in the refrigerator.
Nutrition Facts
Calories |
7043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.9 g | 427% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1272 mg | 424% | |
| Sodium | 6277 mg | 273% | |
| Total Carbohydrate | 1019.2 g | 371% | |
| Dietary Fiber | 93.5 g | 334% | |
| Total Sugars | 636.9 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 1651 mg | 127% | |
| Iron | 52.5 mg | 292% | |
| Potassium | 5338 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
