German Chocolate Cake With Coconut Pecan Frosting
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German chocolate cake recipe is a deliciously decadent chocolate cake topped with an ooey gooey coconut pecan frosting. You won’t find “German” chocolate cake anywhere in Germany, it’s been an American classic since the mid-50s! This rich chocolate layer cake with coconut pecan filling is a family favorite, and makes an appearance at birthday parties and special occasions in our house. (This post was originally published on October 20th, 2014)
What’s the origin of German chocolate cake?
Despite its name, it’s 100% an American born. Drat that Sam German! Why couldn’t he have been named Smith or Jones? If he had, we’d be calling this delicious confection “Smith Chocolate Cake”, which doesn’t have the same ring, but obviously would have led to less confusion.
Samuel German was an English-American chocolate maker who developed a baking chocolate that was milder, somewhat sweeter, and less bitter than what had been available. For over one hundred years American bakers made chocolate cakes with German’s chocolate. In 1957, a Texas housewife came up with the incredible coconut pecan frosting that is now synonymous with German cake.(wikipedia)
Ingredients for german chocolate cake
While this is not the original recipe, I think you’ll find the addition of coffee brings out the flavor of the chocolate and compliments it beautifully. Instead of Baker’s German chocolate, the recipe calls for cocoa powder. This recipe for chocolate butter cake is from Whimsical Bake House and is paired with classic coconut frosting.
- 1 cup hot coffee
- 1 cup unsweetened cocoa powder
- 1 cup cold water
- 3 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 8 ounces 2 sticks unsalted butter
- 2 1/2 cups sugar
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
How to make chocolate butter cake
- Pre-heat oven to 350 degrees F. Grease and flour two 10 x 3 inch round cake pans.
- In a medium bowl, combine coffee and cocoa powder, whisk until smooth.
- Add water and whisk until smooth.
- Whisk together dry ingredients; cake flour, baking soda, baking powder and salt.
- In the bowl of a stand mixer, beat butter and sugar at high speed until light and fluffy.
- Reduce mixer to medium speed and slowly add vanilla and eggs, one at a time.
- Add the dry ingredients and cocoa mixture, to the wet ingredients, scraping down the sides of the bowl, and mixing until smooth.
- Pour batter into prepared cake pans and bake at 350 degrees F. for 25-35 minutes, or until a cake tester inserted in the center comes out clean.
- Cool cakes on a wire rack for 15-20 minutes before turning them our of their pans.
While this chocolate butter cake would be fantastic with a chocolate buttercream, I love this Coconut Pecan Filling for an easy German chocolate cake.
Coconut Pecan Frosting ingredients
- 3 large egg yolks
- 12 ounce can evaporated milk
- 9 1/4 ounces, (about 1 1/4 cups) light brown sugar
- 6 ounces unsalted butter, cut into small pieces, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 6 ounces pecans, toasted and coarsely chopped
- 7 ounces sweetened flaked coconut, about 2 2/3 cups
How to make the frosting
- Combine egg yolks, evaporated milk and brown sugar in a medium saucepan.
- Add butter and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
- Stir in vanilla, salt, coconut and pecans. Let cool completely.
- The frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before frosting cake.
Finishing the cake
Frosting this cake couldn’t be easier!
Spread 1/2 of the coconut filling on top of one layer. Top with second layer, placing top down so the smoother bottom of the cake is on top. Smooth the remaining filling/frosting on top of the cake. Garnish with additional pecans if desired.
Love chocolate? Try some of these chocolate desserts!
Guinness Chocolate Pudding Cakes
German Chocolate Cake
Ingredients
- 8 ounces hot coffee
- 3.5 ounces cocoa powder (1 cup)
- 8 ounces cold water
- 12 3/4 ounces cake flour (3 cups)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 8 ounces unsalted butter
- 17 ounces sugar (2 1/2 cups)
- 4 large eggs
- 1 1/2 teaspoons vanilla
Instructions
- Pre-heat oven to 350 degrees F. Grease and flour two 10 x 3 inch round pans.
- In a bowl, combine coffee powder, whisk until smooth.
- Add water and whisk until smooth.
- Whisk together dry ingredients; cake flour, baking soda, baking powder and salt.
- In the bowl of an electric mixer, beat at high speed until light and fluffy: butter and sugar. Reduce mixer to medium speed and slowly add vanilla and eggs, one at a time.
- Add the dry ingredients and cocoa mixture, mixing until smooth.
- Pour into baking pans and bake at 350 degrees F. for 25-35 minutes or until a cake tester inserted in the center comes out clean.
- Cool cakes on a wire rack for 15-20 minutes before turning them our of their pans.
Nutrition
Coconut Pecan Frosting
Ingredients
- 3 large egg yolks
- 1 can 12 ounces evaporated milk
- 1 1/4 cups light brown sugar
- 1 1/2 sticks 9 12 Tablespoons unsalted butter, cut into small pieces and brought to room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon slat
- 2 2/3 cups 7 ounces sweetened flaked coconut
- 1 1/2 cups 6 ounces pecans, toasted and coarsely chopped
Instructions
- Combine egg yolks, evaporated milk and brown sugar in a saucepan.
- Add butter and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
- Stir in vanilla, salt, coconut and pecans. Let cool completely.
- Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before frosting cake.
You had me a second time at chocolate cake!;)
I would be happy with the frosting on a spoon! YUM! besides creamcheese frosting this is my fave. Thanks Cynthia for bringing this to #theWeekendSocial. Love it. Please stop by at the usual time Thursday 9:00 PM EST. Pinned as always!
I love german chocolate cake too, so I have a feeling I will love this one as well!! Thanks for sharing this yummy treat with us at Foodie Fridays! Pinning!
Totally my kind of dessert. This is such an amazing recipe, Cynthia! I keep it in mind for later 🙂
This looks incredibly good, Cynthia! Thank you for sharing at our party! Pinning
Wow. This is mouthwatering good looking! Thanks for sharing.
thank Melissa!
I’m not much of a cake lover, but german chocolate is my all time favorite
Heather, it’s my husband’s favorite cake…every year for his birthday!
You can never go wrong with chocolate and coconut, look at that frosting!
Emily, the frosting is a meal in itself!
Will this make 2 10 x 2 pan can I used
if you use 2 round 10″ pans you’ll need to bake it for less time. The layers won’t be as high either.
This is one of my husband’s favorite cakes.
Enter me for the book.
Love your post – not just for the lovely recipe but for the story behind it. I had no idea that this was American and down to Sam German. Thanks for sharing this gem, Cynthia!