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German Chocolate Cake with Coconut Frosting

German Chocolate Cake with Coconut Frosting

Olivia Brooks
Make German Chocolate Cake with Coconut Frosting from scratch with buttermilk, melted chocolate, coconut, and crunchy peca
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling & Assembly Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 550 kcal

Equipment

  • 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)

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

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.

Notes

  • 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.
Keyword German Chocolate Cake with Coconut Frosting