Homemade German Chocolate Cake with Coconut Pecan Frosting
This classic homemade German Chocolate Cake features tender layers of cake with a delicious coconut pecan frosting. It’s a perfect cake for any occasion that calls for cake or dessert.
Post updated with fresh images and more information for the reader – June 2023
Birthdays in our family are pretty low key with the birthday person choosing their meals for the day and what type of dessert. For my husband’s last birthday, this homemade German Chocolate Cake with Coconut Pecan Frosting was his request. As it’s made from scratch, it was a little intense for me, but I persevered and it turned out amazing.
I’ve made other desserts using the delicious coconut-pecan frosting: This bundt cake and brownies, and these cookies have the flavors of the cake and frosting inside. All those recipes were also approved by the hubby.
Why You’ll Love this Recipe
- Moist and tender chocolate cake layers.
- Made from scratch but with an easy recipe.
- Perfect for any event that calls for cake or dessert.
- Made with a homemade German Chocolate Cake frosting.
German Chocolate Cake
German chocolate cake isn’t really from Germany. It’s named after Samuel German, a chocolate maker who created a bar of sweet baking chocolate for Baker’s Chocolate Company. The original German Chocolate Cake appeared on The Dallas Morning News in 1957 as part of a “Recipe of the Day” segment and quickly became a hit.
For my chocolate cake, I used the classic recipe from an old cookbook that has not ever failed me. The frosting in this German Chocolate Cake is not a typical butter and powdered-sugar-based frosting. It’s made by bringing to a boil evaporated milk, cornstarch, sugar, egg yolks, and butter and simmering till it’s thick then adding in the flaked coconut and chopped pecans. Once the delicious coconut-pecan frosting has cooled it’s used to frost the two layers of chocolate cake.
Rich, moist layers of chocolate cake with a creamy coconut pecan frosting come together in this classic German Chocolate Cake. Every bite has a light crunch from the pecans, sweetness from the coconut, and richness from the layers of chocolate cake.
Hershey’s Cookbook
This chocolate cake is a recipe that I have used so many times over the years and it’s from my very stained and well-loved cookbook, Hershey’s 1934 Cookbook (No, I didn’t buy it in 1934). I have had this cookbook since I was 12 and it was my souvenir from a sixth-grade class trip to Hershey Park, in Pennsylvania (1979). While the others were buying souvenir candy bars, pencils, hats, or shirts, I choose this cookbook. I have not regretted it; although, the large Hershey’s chocolate bar in the gift shop did tempt me.
Equipment
- Two 9-inch round cake pans
- Stand mixer or electric hand mixer
- Mixing bowls
- Saucepan
- Whisk
Ingredients
For the Cake:
- ¼ cup Hershey’s Unsweetened Cocoa
- ½ cup boiling water
- 1 cup plus 3 tbsp unsalted butter softened
- 2 ¼ cups sugar
- 1 teaspoon vanilla extract
- 4 eggs, room temperature
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk or sour milk *(see note in recipe card)
For the German Chocolate Frosting
- 2 cups evaporated milk
- 2 tablespoons of cornstarch
- 2 cups white granulated sugar
- 6 egg yolks beaten with 1 tsp water
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- 2 cups chopped pecans
- 2 cups flaked coconut
How to Make German Chocolate Cake with Frosting
Step 1
Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.
Step 2
Combine together cocoa and water in a small mixing bowl until smooth; set aside.
Step 3
In a large bowl of a stand mixer beat butter, sugar, and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
Step 4
In a medium bowl, combine the dry ingredients together: flour, baking soda, and salt.
Step 5
Add the dry ingredients, chocolate mixture, and buttermilk to the butter-sugar mixture a little at a time by alternating the additions. Beat just enough to blend each time. Pour batter into prepared pans.
Step 6
Bake for 25 to 30 minutes or until the top springs back when touched lightly or the cake tester comes out clean. Cool for 5 minutes; remove from pans to wire racks. Cool completely before frosting.
Step 7
Prepare the coconut-pecan frosting. *TIP: To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. The frosting will frost a two-layer cake with a little frosting left over. If you bake the cake in a 13 x 9 pan, the FROSTING recipe needs to be decreased by HALF.
Step 8
In a large saucepan combine evaporated milk and cornstarch and whisk; add in sugar, egg yolks, butter, and vanilla whisking until combined.
Step 9
Cook over medium heat until it reaches a slow boil. Once it reaches a boil, stir constantly until thick, about 10-12 minutes.
Step 10
Once the frosting is thick, remove from heat and stir in pecans and coconut. The frosting will thicken up as it cools. Let cool for 1 hour then spread on cooled cake. TIP: I often speed this process up by refrigerating the frosting for 30 minutes and then letting it cool the rest of the time on the kitchen counter.
Step 11
To frost: Place the bottom layer of cake on a serving plate and top with enough frosting to cover the cake layer. Top with the remaining layer of cake and frost the top and sides with more of the coconut pecan frosting. Garnish with extra chopped pecans, if desired.
Step 12
Serve and enjoy!
Tips, Tricks, and FAQs
- I used Hershey’s Unsweetened Cocoa for this recipe.
- Be sure the frosting is completely cooled before adding to the cake layers.
- The coconut pecan frosting is very sweet so if you prefer, just add the icing to the middle layer and top of the cake (omitting the sides).
- Store the German Chocolate cake in the refrigerator in an airtight container or covered for 2-3 days.
- You can toast the pecans before adding to the frosting if desired. To do this, use a skillet over medium heat. Add the pecans and lightly toast them. Watch them carefully because they can burn quickly. Cool and add to frosting.
- Make cupcakes with the batter. Bake cupcakes for about 15-19 minutes.
Other Chocolate Cakes You May Enjoy
Printable German Chocolate Cake Recipe
Homemade German Chocolate Cake with Coconut Pecan Frosting
Equipment
- 2 9 inch round cake pans
- stand mixer or electric handmixer
- saucepan
Ingredients
For the Cake:
- ¼ cup Hershey’s Unsweetened Cocoa
- ½ cup boiling water
- 1 cup plus 3 tbsp unsalted butter softened
- 2 ¼ cups sugar
- 1 tsp vanilla extract
- 4 eggs room temperature
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk or sour milk *
For the German Chocolate Frosting
- 2 cups evaporated milk
- 2 tbsp of cornstarch
- 2 cups white granulated sugar
- 6 egg yolks beaten with 1 tsp water
- 1 cup unsalted butter
- 2 tsp vanilla extract
- 2 cups chopped pecans
- 2 cups flaked coconut
Instructions
For the cake:
- Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.
- Combine together cocoa and water in small bowl until smooth; set aside.
- In a large bowl of a stand mixer beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine together the flour, baking soda and salt.
- To the butter mixture add by alternating between the dry ingredients, the chocolate mixture, and buttermilk beating just enough to blend each time. Pour batter into prepared pans.
- Bake 25 to 30 minutes or until top springs back when touched lightly or cake tester comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.
- Prepare the coconut-pecan frosting (recipe below) and frost cakes.
- *TIP: To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
For the German Chocolate Frosting:
- The frosting will frost a two layer cake with a little frosting leftover. If you bake the cake in a 13 x 9 pan, the FROSTING recipe needs to be decreased by HALF.
- In a large saucepan combine evaporated milk and cornstarch and whisk; add in sugar, egg yolks, butter, and vanilla whisking until combined.
- Cook over medium heat until it reaches a slow boil. Once it reaches a boil, stir constantly until thick, about 10-12 minutes.
- Remove from heat and stir in pecans and coconut. The frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. I often speed this process up by refrigerating the frosting for 30 minutes and then letting it cool the rest of the time on the kitchen counter.
To frost:
- Place bottom layer of cake on a serving plate and top with enough frosting to cover the cake layer. Top with remaining layer of cake and frost with more of the coconut pecan frosting as desired. Garnish with extra chopped pecans, if desired.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
Enjoy!
happy birthday to our hubby, this cake looks amazing! I love that is a recipe you have always used. Did you link up to the hop? pinned xo