Description
Moist, chocolatey, and layered with the BEST gooey coconut pecan frosting you’ll ever taste. This Classic German Chocolate Cake is rich in flavor, with deep cocoa sponge, buttery coconut, and nutty crunch all in one decadent slice. A favorite for birthdays, holidays, or anytime you want to impress with a slice of nostalgic Southern indulgence
Ingredients
For the Cake:
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
For the Coconut Pecan Frosting:
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1⅓ cups sweetened shredded coconut
• 1 cup chopped pecans
Instructions
1️⃣ Prepare Cake Batter:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
Add sugar, eggs, buttermilk, oil, and vanilla. Mix until combined.
Slowly stir in boiling water (batter will be thin).
2️⃣ Bake the Cakes:
Divide batter evenly between pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool 10 minutes in pans, then transfer to wire racks to cool completely.
3️⃣ Make Coconut Pecan Frosting:
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, for 10–12 minutes until thickened.
Remove from heat and stir in vanilla, coconut, and pecans. Cool completely.
4️⃣ Assemble the Cake:
Place one cake layer on a serving plate. Spread half the frosting on top.
Add second cake layer and frost top with remaining coconut pecan mixture.
Garnish with shaved dark chocolate or curls if desired.
Notes
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Make Ahead: You can bake the cake layers and prepare the frosting up to 2 days in advance. Store cake layers tightly wrapped at room temperature and refrigerate the frosting in an airtight container.
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Storage: Leftovers can be stored covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 2 months. Thaw in the fridge overnight before serving.
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Freezing: Unfrosted cake layers freeze best. Wrap them in plastic and foil. For frosted cake, freeze slices on a tray, then store in airtight containers.
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Milk Substitutes: For the frosting, evaporated milk is traditional. Full-fat canned coconut milk or heavy cream can be used as alternatives. Avoid using thin plant-based milks—they don’t thicken properly.
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Gluten-Free Version: Use a 1:1 gluten-free flour blend designed for baking.
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Vegan Adaptation: Substitute eggs with flax eggs, dairy milk with plant milk + vinegar (as buttermilk), and use plant butter and coconut milk for the frosting.
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Frosting Tip: For best results, cook the coconut-pecan frosting slowly on medium heat and stir constantly. It thickens more as it cools.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American