German Chocolate Cake (With The Best Coconut Pecan Frosting)

German Chocolate Cake is a cherished classic that brings a delightful combination of rich chocolate and sweet coconut and pecan frosting to any gathering. The moist layers of this triple-layer cake paired with the decadent coconut pecan frosting create a symphony of flavors that will sweep you off your feet. From its impressive presentation to its delightful taste, this cake makes a striking centerpiece for birthdays, celebrations, or simply to indulge in during the weekend.

I still remember the first time I made this cake. I was trying to impress my family during a dinner gathering, and the compliments I received were endless. The layers of chocolate cake slathered with the best coconut pecan frosting left everyone in awe, and I couldn’t help but smile at their delighted faces. There’s something truly special about baking a cake that captures people’s hearts. Plus, it’s surprisingly easy to whip up, making it perfect for any occasion. So, roll up your sleeves and let’s create a dessert that will surely become a favorite in your household!

How to Make German Chocolate Cake (With The Best Coconut Pecan Frosting)

1. Preheat Your Oven: Set your oven to 350°F (175°C).
2. Prepare the Cake Pans: Cut out three 9-inch round segments of parchment paper. Generously spray the pans with nonstick baking spray, place the parchment in the bottom, and spray again to prevent sticking.
3. Mix the Dry Ingredients: In a large bowl, combine 1 and 1/2 cups granulated sugar, 1 and 1/2 cups light brown sugar, 2 and 1/2 cups all-purpose flour, 1 and 3/4 cups sifted cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Mix well until all is combined.
4. Mix the Wet Ingredients: In another large bowl, combine 3 large eggs and 2 large egg yolks, 1 and 1/2 cups coconut milk, 1/3 cup sour cream, 3/4 cup melted coconut oil, and 3 teaspoons vanilla extract. Mix until well combined.
5. Combine Mixtures: Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until just combined.
6. Prepare the Chocolate Mixture: In a separate measuring cup, mix 1 and 1/2 cups hot coffee with 2 ounces of finely chopped German’s sweet chocolate. Whisk until the chocolate is fully melted.
7. Add Chocolate to Batter: Pour the chocolate mixture into your batter and stir until fully incorporated. Don’t worry; the batter will be thin.
8. Divide and Bake: Evenly divide the batter among the prepared pans. Bake in the oven for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack. Allow them to cool completely before frosting.
10. Make the Coconut Pecan Filling: In a medium saucepan, combine 1 and 1/2 cups evaporated milk, 1 and 1/2 cups brown sugar, 6 large egg yolks, and 1 cup of butter. Cook over medium heat, stirring constantly for about 10 to 12 minutes until bubbling and thickened. Stir in 2 and 1/2 cups shredded coconut and 1 and 1/2 cups toasted pecans. Cool before using.
11. Prepare the Fudgy Frosting: Combine 6 ounces chopped German’s sweet chocolate and 4 ounces chopped unsweetened chocolate in a microwave-safe bowl. Heat in 30-second increments until fully melted. Allow it to cool until slightly warm.
12. Cream the Butter: In a stand mixer fitted with the paddle attachment, beat 1 and 1/2 cups butter on medium speed until smooth.
13. Add Sugar to Butter: Gradually add 2 and 3/4 cups sifted confectioners’ sugar to the butter, mixing thoroughly before adding more.
14. Incorporate Chocolate: Once all sugar is added, beat in 1/2 teaspoon vanilla and the melted chocolate until well combined, scraping down the sides of the bowl as needed. Beat for an additional 2 minutes.
15. Frosting Rest: Let the frosting sit at room temperature for 30 minutes to firm up, but don’t refrigerate.
16. Layer the Cakes: Trim the domes off each cake layer using a serrated knife. On a serving plate, place one layer, spread 1/3 of the coconut pecan filling on top, and repeat with the second layer. Add the final layer and top with the remaining filling.
17. Pipe the Frosting: Fit a piping bag with an open star tip, filling it with 1 cup of chocolate frosting. Spread the remaining frosting around the sides and top of the cake. Pipe decorative stars along the edge and top with toasted pecans.

Storing & Reheating

To keep your German Chocolate Cake fresh, store it in an airtight container at room temperature for up to two days. For longer storage, place the cake in the refrigerator for up to a week. If you want to freeze it, wrap individual slices in plastic wrap and aluminum foil, preventing freezer burn for up to three months. When you’re ready to enjoy it again, just thaw the slices in the fridge or on the counter, and if needed, gently warm them in the microwave for a few seconds for that freshly-baked taste.

There’s nothing quite like a sumptuous slice of German Chocolate Cake (With The Best Coconut Pecan Frosting). The combination of moist chocolate cake with the delightful, crunchy coconut pecan frosting creates a flavor explosion that’s sure to impress anyone lucky enough to take a bite. The joy of making this cake is in its shared experience; so don’t hesitate to invite a friend or loved one into the kitchen with you. Happy baking!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the layers a day in advance. Just cool them completely, wrap them well, and refrigerate. Frost the cake on the day you plan to serve it for the best results.

What can I use if I don’t have coconut milk?

If coconut milk isn’t available, you can substitute equal parts of whole milk or buttermilk. Just keep in mind, the flavor will differ slightly.

How do I make this gluten-free?

To make a gluten-free version, swap the all-purpose flour for a gluten-free blend that works well for cakes. Make sure to check for proper measurements as some blends may require adjustments.

Can I use different nuts instead of pecans?

Absolutely! While pecans add a wonderful flavor, you can use walnuts or even almonds if you prefer. The key is to toast them for enhanced flavor and crunch.

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• German Chocolate Cake

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German Chocolate Cake (With The Best Coconut Pecan Frosting)

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• Author: Peter
• Prep Time: N/A
• Cook Time: 90 minutes
• Total Time: 0 hours
• Yield: 1 Cake 1x
• Category: Cakes
• Method: Baking
• Cuisine: German

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Description

This German Chocolate Cake is a delightful treat with its rich flavor and easy preparation. Featuring layers of chocolate cake enriched with coconut and pecans, it’s perfect for any celebration or a sweet indulgence.

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Ingredients

Scale 1x2x3x

• 1 and 1/2 cups (298 g) granulated sugar
• 1 and 1/2 cups (319 g) light brown sugar (packed )
• 2 and 1/2 cups (300 g) all-purpose flour
• 1 and 3/4 cups (149 g) unsweetened cocoa powder (sifted )
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 large eggs (room temperature )
• 2 large egg yolks (room temperature )
• 1 and 1/2 cups (340 ml) Thai-style coconut milk (well combined)
• 1/3 cup (76 g) full-fat sour cream (room temperature )
• 3/4 cup (170 ml) unrefined coconut oil (melted and slightly cooled )
• 3 teaspoons pure vanilla extract
• 1 and 1/2 cups (340 ml) freshly made hot coffee
• 2 ounces (57 g) German's sweet chocolate (finely chopped )
• 1 and 1/2 cups (340 ml) evaporated milk (well shaken )
• 1 and 1/2 cups (319 g) light brown sugar (packed )
• 6 large egg yolks (room temperature )
• 1 cup (227 g) unsalted butter (cut into tablespoons )
• 1/2 teaspoon vanilla extract
• 2 and 1/2 cups (215 g) sweetened shredded coconut
• 1 and 1/2 cups (171 g) pecans (toasted and roughly chopped )
• 6 ounces (171 g) German's sweet chocolate (roughly chopped )
• 4 ounces (113 g) unsweetened chocolate (roughly chopped )
• 1 and 1/2 cups (340 g) unsalted butter (room temperature )
• 2 and 3/4 cups (426 g) confectioners' sugar (sifted )
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• pecans (for decorating )

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Instructions

1. Preheat the oven to 350°F.
2. Prepare three 9-inch round cake pans by lining them with parchment paper and spraying with nonstick baking spray.
3. Mix the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl until combined.
4. In a separate bowl, combine the eggs, egg yolks, coconut milk, sour cream, coconut oil, and vanilla extract. Mix until well combined.
5. Pour the wet ingredients into the dry ingredients and fold together until just combined.
6. Combine the hot coffee and chopped German chocolate in a measuring cup until the chocolate melts completely.
7. Mix the chocolate mixture into the batter until fully combined; the batter will be thin.
8. Divide the batter among the prepared pans and bake for 28-30 minutes, or until a toothpick comes out clean.
9. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until bubbling and thick.
11. Remove from heat and stir in coconut and pecans. Let cool completely before using.
12. Melt both chocolates in the microwave or double boiler until smooth and set aside to cool.
13. In a mixer, beat the butter until smooth, then gradually add confectioners' sugar until fully incorporated before increasing the speed and adding vanilla and cooled chocolate.
14. Beat until well combined and set aside to firm up for 30 minutes or up to 3 hours, avoiding refrigeration.
15. Level the tops of the cooled cake layers with a serrated knife.
16. Layer the cake with coconut pecan filling between each layer and top with remaining filling on top.
17. Use a piping bag to decorate the sides of the cake with chocolate frosting, and pipe stars around the edge topped with pecans.

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Notes

Ensure all ingredients are at room temperature for best results.
Avoid refrigerating the frosting to maintain its spreadability.
For an extra touch, you can toast the pecans before adding them to the frosting.

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Nutrition

• Serving Size: 1 slice
• Calories: 703
• Sugar: 41 g
• Sodium: 290 mg
• Fat: 48 g
• Saturated Fat: 28 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 68 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 200 mg

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