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German Chocolate Cake with Coconut Pecan Frosting

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 14 servings
Calories 300 kcal

Ingredients
  

  • For the Chocolate Cake:
  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • ¾ cup (75 g) unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (240 ml) buttermilk
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (240 ml) hot water
  • For the Coconut Pecan Frosting:
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) evaporated milk
  • ½ cup (115 g) unsalted butter
  • 3 large egg yolks, lightly beaten
  • 1 tsp vanilla extract
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions
 

  • Prep Cake Pans: Grease and line with parchment paper.
  • Mix Dry Ingredients: Whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
  • Mix Wet Ingredients: Combine buttermilk, oil, eggs, and vanilla.
  • Combine Wet and Dry: Mix until smooth, then stir in hot water carefully.
  • Bake Cakes: Divide batter evenly and bake 30–35 minutes. Check doneness with toothpick.
  • Cool Cakes: Let cool in pans 10 minutes, then transfer to wire rack.
  • Prepare Frosting: Cook sugar, evaporated milk, butter, and egg yolks until thickened.
  • Add Coconut and Pecans: Stir in coconut, pecans, and vanilla; cool slightly.
  • Frost Cake: Place one cake layer on a serving plate, spread frosting on top, add second layer, then frost top and sides.