Coconut pecan german chocolate cake stacks three tender chocolate layers with a cooked frosting of evaporated milk, egg yolks, butter, coconut, and pecans, finished with a golden, caramel flavored topping that is left unfrosted on the sides.
The cake has two parts, a moist sweet chocolate layer and a stovetop frosting that takes about twelve minutes. Time and patience matter most, because the cake tastes even better after a night in the refrigerator, when the layers settle and the flavors blend.
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Why This Coconut Pecan German Chocolate Cake Recipe Works
Sweet baking chocolate gives mild flavor. It contains more sugar than semi sweet chocolate, so the cake tastes gently chocolatey without bitterness, which suits the sweet frosting.
Buttermilk keeps the layers tender. Its acid reacts with baking soda to lift the batter and softens the crumb, so each layer bakes up moist and fine textured.
The cooked frosting is the signature. Simmering evaporated milk, sugar, butter, and yolks makes a thick caramel style custard, and the coconut and pecans turn it chewy and rich.
Ingredients for Coconut Pecan German Chocolate Cake
- For the cake you need four ounces of sweet baking chocolate, one cup of butter, two cups of flour, two cups of sugar, four eggs, one cup of buttermilk, and one teaspoon each of baking soda and vanilla.
- For the frosting use one can of evaporated milk, half a cup of butter, one and a half cups of sugar, three egg yolks, two cups of shredded coconut, and one cup of chopped pecans.
Sweet baking chocolate: Chop it and melt it gently with the butter. Semi sweet chocolate works if you add a spoonful more sugar.
Buttermilk: Bring it to room temperature so it blends smoothly and does not firm up the butter in the batter.
Eggs: Use room temperature eggs, added one at a time, so the batter stays smooth and emulsified.
Evaporated milk: Use unsweetened evaporated milk, not sweetened condensed, because the frosting already contains plenty of sugar.
Coconut and pecans: Toast the pecans lightly for deeper flavor. Sweetened shredded coconut gives the classic chewy texture.
How to Make Coconut Pecan German Chocolate Cake
1. Prepare the pans. Heat the oven to 350 degrees F and grease three nine inch round pans, lining each bottom with parchment.
2. Melt and mix. Melt the chocolate with the butter, cool it slightly, then beat it with the sugar until smooth and well combined.
3. Finish the batter. Add the eggs one at a time, then mix in the flour, baking soda, and salt alternately with the buttermilk and vanilla.
4. Bake the layers. Divide the batter among the pans and bake for twenty five to thirty minutes until a toothpick comes out mostly clean, then cool completely.
5. Cook the frosting. Stir the evaporated milk, butter, sugar, and yolks over medium heat for about twelve minutes until thick, then stir in the coconut, pecans, and vanilla.
6. Assemble. Cool the frosting until spreadable, stack the layers with frosting between each one, and finish with frosting on top only.
How to Serve Coconut Pecan German Chocolate Cake
Slice the cake with a sharp knife and serve it at room temperature. Moist coconut layer cake and homemade coconut cream pie suit coconut lovers, silky chocolate ganache adds a glossy drizzle, and dark chocolate mousse makes a rich pairing.
How to Store and Reheat Coconut Pecan German Chocolate Cake
Because the frosting contains egg yolks and evaporated milk, keep the cake covered in the refrigerator for three to four days and let slices sit at room temperature for twenty minutes before serving. Freeze unfrosted layers wrapped tightly for up to two months and make the frosting fresh.
Tips and Variations for Coconut Pecan German Chocolate Cake
Flag the allergens. This cake contains wheat, milk, egg, coconut, and pecans, so label it clearly for guests with allergies.
Do not taste raw batter. Do not taste the raw batter, because it contains raw eggs and uncooked flour.
Cook the frosting fully. The yolk mixture should thicken and reach 170 F, so stir constantly and keep the heat moderate.
Do not frost the sides. The classic style leaves the sides bare so the chocolate layers show.
Cool the frosting. Warm frosting runs off the cake, so let it thicken at room temperature before spreading.
Make it ahead. The cake tastes better after a day in the refrigerator, so bake it the day before serving.
Toast the nuts. Five minutes in a dry skillet brings out the pecan flavor.
Check trusted guidance. Read the Texas AgriLife Extension food safety guide for safe handling of egg based fillings.
Frequently Asked Questions About Coconut Pecan German Chocolate Cake
What makes coconut pecan german chocolate cake different?
It uses mild sweet baking chocolate in the cake and a cooked coconut pecan frosting that is only spread between the layers and on top.
Can I make coconut pecan german chocolate cake ahead of time?
Yes. Bake the layers a day ahead, or assemble the whole cake and refrigerate it overnight for better flavor.
Can I freeze coconut pecan german chocolate cake?
Freeze the unfrosted layers for up to two months, then thaw them and add fresh frosting.
Can I use semi sweet chocolate?
Yes. Add a tablespoon or two of extra sugar to the batter to balance the stronger chocolate flavor.
Why is my frosting runny?
It needs more time on the heat, or more time to cool. Cook until thick and let it cool before spreading.
Coconut Pecan German Chocolate Cake
Equipment
- Three nine inch cake pans
- heavy saucepan
- Electric mixer
- Parchment paper
Ingredients
Main Ingredients
- 4 oz sweet baking chocolate chopped
- 1 cup unsalted butter softened, for the cake
- 2 cup all purpose flour
- 2 cup granulated sugar for the cake
- 4 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract for the cake
- 12 oz evaporated milk one can
- ½ cup unsalted butter for the frosting
- 1 cup granulated sugar plus 1/2 cup more for the frosting
- 3 large egg yolks beaten
- 2 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract for the frosting
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and prepare three nine inch pans.
- Mix. Melt the chocolate and butter, beat with the sugar, then add the eggs, flour mixture, and buttermilk.
- Bake. Bake the layers twenty five to thirty minutes and cool completely.
- Frosting. Cook the evaporated milk, butter, sugar, and yolks about twelve minutes until thick, then stir in the coconut, pecans, and vanilla.
- Assemble. Stack the layers with frosting between them and on top only.
