Here’s the authentic, old-fashioned version — moist, buttery, and deeply chocolatey.
🍰 German Chocolate Cake with Coconut-Pecan Frosting
🧁 Cake Ingredients:
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1 pkg (4 oz) German’s Sweet Chocolate (or use semi-sweet chocolate)
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½ cup boiling water
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1 cup butter (2 sticks), softened
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2 cups sugar
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4 large egg yolks (save whites for later)
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1 tsp vanilla extract
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2 ½ cups cake flour (or all-purpose flour)
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1 tsp baking soda
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½ tsp salt
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1 cup buttermilk
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4 large egg whites, beaten to stiff peaks
🥥 Coconut-Pecan Frosting:
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1 cup evaporated milk
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1 cup sugar
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3 large egg yolks
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½ cup butter
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1 tsp vanilla extract
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1 ½ cups sweetened shredded coconut
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1 cup chopped pecans
👩🍳 Instructions
1. Prepare the Cake Layers
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Preheat oven to 350°F (175°C).
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Grease and flour three 9-inch round cake pans. Line bottoms with parchment paper for easy removal.
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Melt chocolate in boiling water, stirring until smooth. Cool slightly.
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In a large bowl, cream butter and sugar until fluffy.
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Add egg yolks one at a time, beating well after each. Stir in melted chocolate and vanilla.
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Mix flour, baking soda, and salt in a separate bowl.
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Alternate adding dry ingredients and buttermilk to the chocolate mixture, beginning and ending with flour.
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Gently fold in beaten egg whites until no streaks remain.
2. Bake
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Divide batter evenly between pans.
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Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pans for 10 minutes, then remove and cool completely on wire racks.
3. Make the Coconut-Pecan Frosting
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In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
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Cook, stirring constantly, until thickened (about 10–12 minutes).
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Remove from heat and stir in vanilla, coconut, and pecans.
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Cool until spreadable — it will thicken as it cools.
4. Assemble the Cake
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Place one cake layer on a plate; spread frosting over top.
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Add the second layer and repeat.
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Finish with frosting on the top (traditionally, the sides are left bare).
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Garnish with extra pecans or chocolate shavings if desired.
🌟 Tips for Success:
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Use room-temperature ingredients for the fluffiest cake.
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Don’t overbake — layers should be soft and moist.
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Chill slightly before slicing for clean, beautiful layers.
🍫 Optional Variation:
If you love extra chocolate, frost the sides with a rich chocolate buttercream, leaving the coconut-pecan frosting only on top and between layers. It’s bakery-style perfection!
Would you like me to include that chocolate buttercream side frosting recipe (it pairs beautifully with the traditional coconut topping)?
