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.
Prep Time20 minutes mins
Cook Time30 minutes mins
Additional cook time30 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: American
Keyword: cake, chocolate cake, coconut pecan frosting, from scratch, German chocolate cake
Servings: 12 servings
Author: Lisa Kerhin
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
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.