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A slice of German Chocolate Cake on a white plate, showcasing moist chocolate layers and rich coconut-pecan frosting.

Rich and Moist German Chocolate Cake with Coconut-Pecan Frosting

Meriam
A decadent, moist chocolate cake layered with a rich coconut-pecan frosting. A classic German Chocolate Cake perfect for special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine German
Servings 12 slices
Calories 520 kcal

Equipment

  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Two 9-inch Cake Pans
  • Saucepan
  • Cooling Rack

Ingredients
  

For the Cake

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1 cup buttermilk or 1 cup milk + 1 tbsp vinegar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot water or brewed coffee enhances chocolate flavor

For the Coconut-Pecan Frosting

  • 1 cup evaporated milk
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/2 cup unsalted butter
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup chopped pecans

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  • Whisk together dry ingredients. Add wet ingredients and mix until smooth. Stir in hot water or coffee.
  • Divide batter into cake pans and bake for 30-35 minutes. Let cool.
  • Cook frosting ingredients in a saucepan until thickened, then stir in coconut and pecans.
  • Assemble cake by layering frosting between and on top of cakes.

Notes

Want a richer cake? Use hot coffee instead of boiling water.
For a nut-free version, omit the pecans.
Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.
Keyword Coconut-Pecan Frosting, German Chocolate Cake, Layer Cake