German Chocolate Cake with Coconut Frosting

Intro

There are cakes you bake for birthdays, and then there are cakes you bake when you want to see people close their eyes after the first bite. German Chocolate Cake with Coconut Frosting is that kind of cake. The kind that makes the kitchen smell like toasted pecans and warm chocolate. The kind that feels a little fancy but still deeply homemade.

I still remember the first time I made this cake in my tiny kitchen. I was nervous about the layers. I was worried about the frosting. And yet, when I poured that silky chocolate batter into the pans and stirred together the sweet coconut filling on the stove, something just felt right.

This cake has heart. It is rich but not heavy. Sweet but balanced. Every forkful gives you soft chocolate crumb, creamy coconut filling, and buttery pecans.

As a home baker who learned from trial, error, and a lot of tasting, I can tell you this: once you master German Chocolate Cake with Coconut Frosting, it becomes a forever recipe. It is the cake people request again and again. And today, I am sharing every detail so you can bake it confidently in your own kitchen.

What is German Chocolate Cake with Coconut Frosting?

Despite the name, German Chocolate Cake is not from Germany. The cake actually gets its name from Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company in the 1800s. The original recipe using this chocolate became known as “German’s Chocolate Cake,” and over time, the name simply turned into German Chocolate Cake.

What makes it special is not just the chocolate layers, but the signature coconut-pecan frosting. Unlike a traditional buttercream or ganache, this frosting is cooked on the stovetop with egg yolks, evaporated milk, butter, sugar, shredded coconut, and chopped pecans. It becomes thick, glossy, and slightly caramel-like.

The cake itself is tender and moist. It usually includes buttermilk for softness and a touch of tang. Some recipes use melted German’s sweet chocolate, while others use cocoa powder. The result is a mild chocolate flavor that pairs beautifully with the sweet, nutty topping.

German Chocolate Cake with Coconut Frosting is layered, textured, and comforting. It feels nostalgic and celebratory at the same time.

Equipment List

Before we start baking, let’s make sure your kitchen is ready. Here is everything you will need:

• 2 or 3 round 9-inch cake pans
• Parchment paper
• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Whisk
• Rubber spatula
• Saucepan (medium size)
• Cooling rack
• Offset spatula or butter knife for spreading frosting
• Measuring cups and spoons
• Kitchen scale (optional but helpful)

Having everything ready makes the baking process calm and enjoyable. I always say, baking is easier when you prepare like a chef.

Recipe Card Info

Prep Time: 25 minutes
Cook Time: 30–35 minutes
Cooling & Assembly Time: 1 hour
Total Time: About 2 hours
Serves: 12 slices
Cuisine: American
Course: Dessert
Calories: Approximately 550 per slice

Ingredients

For the Chocolate Cake Layers

• 2 cups (250 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 4 ounces (115 g) German sweet chocolate, melted and slightly cooled
• 1 cup (240 ml) buttermilk

For the Coconut-Pecan Frosting

• 1 cup (240 ml) evaporated milk
• 1 cup (200 g) granulated sugar
• 3 large egg yolks
• 1/2 cup (115 g) unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups (150 g) sweetened shredded coconut
• 1 cup (120 g) chopped pecans

Optional: Extra pecans for garnish

Instructions

Step 1: Prepare the Pans

Preheat your oven to 175°C (350°F). Line the bottom of your cake pans with parchment paper and lightly grease the sides. This ensures easy removal later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy. This takes about 3–4 minutes. Do not rush this step. Proper creaming gives the cake structure and softness.

Step 4: Add Egg Yolks and Chocolate

Add egg yolks one at a time, mixing well after each addition. Stir in vanilla extract and melted chocolate. The batter will look rich and smooth.

Step 5: Add Buttermilk and Dry Ingredients

Add the flour mixture in three parts, alternating with buttermilk. Begin and end with the flour mixture. Mix gently. Do not overmix.

Step 6: Beat Egg Whites

In a clean bowl, beat egg whites until stiff peaks form. Carefully fold them into the batter using a spatula. This makes the cake light and airy.

Step 7: Bake

Divide the batter evenly between pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Coconut Frosting

In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Stir constantly for about 10–12 minutes until thickened. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let it cool completely before spreading.

Step 9: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of coconut frosting on top. Add the second layer and repeat. If using three layers, repeat again. Spread remaining frosting on the top only. Traditionally, the sides are left unfrosted.

Let the cake rest for at least 30 minutes before slicing.

The Flavor Experience

German Chocolate Cake with Coconut Frosting is not just sweet. It is layered in flavor. The chocolate cake is soft and tender with a gentle cocoa richness. It is not dark or bitter. Instead, it is mellow and smooth.

Then comes the frosting. Oh, the frosting. The evaporated milk and sugar cook down into something almost caramel-like. The shredded coconut adds chewiness. The pecans bring crunch and a toasty, buttery flavor. Together, they create texture in every bite.

The balance is what makes this cake unforgettable. The chocolate supports the coconut. The coconut highlights the chocolate. Nothing feels overpowering.

Tips for Perfect Results

• Use room temperature ingredients for better mixing.
• Do not skip separating the eggs. Whipped egg whites make the cake lighter.
• Stir the frosting constantly to avoid scrambling the egg yolks.
• Let the frosting cool fully before spreading.
• Toast the pecans lightly for deeper flavor.

Common Mistakes to Avoid

One mistake is overbaking. This cake should stay moist. Start checking at 30 minutes.

Another mistake is spreading warm frosting. It will slide and soak into the cake.

Finally, avoid rushing assembly. Patience gives you clean layers and beautiful presentation.

Variations You Can Try

• Add a thin layer of chocolate ganache on the sides.
• Stir in toasted coconut for extra depth.
• Make cupcakes instead of layers.
• Add a pinch of sea salt to the frosting for contrast.

How to Store German Chocolate Cake with Coconut Frosting

Store the cake covered at room temperature for up to 2 days. If your kitchen is warm, refrigerate it. Bring to room temperature before serving for the best texture.

You can also freeze the unfrosted cake layers for up to 2 months.

When I Serve This Cake

I love serving German Chocolate Cake with Coconut Frosting for birthdays, dinner parties, and holidays. It feels special without being complicated. It looks impressive but tastes even better.

Every time I slice into it and see those soft layers with thick coconut filling, I feel proud. Baking this cake reminds me why I love being in the kitchen. It is comforting, creative, and full of flavor.

Final Thoughts

German Chocolate Cake with Coconut Frosting is one of those timeless desserts that never goes out of style. It is rich, nostalgic, and deeply satisfying. When you bake it from scratch, you taste the care in every bite.

If you have never made it before, let this be the recipe that changes that. Take your time. Enjoy the process. And most importantly, share it with people you love.

Because cake like this is meant to be shared.