German Chocolate Cake Coconut Pecan

This German Chocolate Cake with Coconut-Pecan frosting is a classic dessert that combines rich chocolate layers with a sweet, nutty topping. It’s perfect for celebrations or when you want to treat yourself to something truly decadent and nostalgic.

I first made this cake for a family gathering, and the combination of flavors quickly became a favorite. Now it’s requested on every special occasion.

Ingredients

• Semisweet chocolate for the cake: provides a deep chocolate flavor, best if chopped finely for smooth melting
• Water: helps melt the chocolate evenly and keeps the batter moist
• Eggs separated: using whites and yolks differently enhances cake structure and lightness
• All-purpose flour: spooned and leveled for accuracy, delivers the right crumb texture
• Unsweetened natural cocoa powder: adds chocolate intensity, sifted to avoid lumps
• Baking soda and salt: leavening and flavor balance
• Unsalted butter, softened: for tenderness and richness, so bring to room temperature before using
• Granulated sugar: sweetness and moisture
• Vanilla extract: warms flavor
• Buttermilk: contributes tanginess and acidity, which tenderizes the cake, if unavailable, you can make a substitute by mixing milk with lemon juice or vinegar
• For the coconut-pecan frosting: ingredients like evaporated milk and light brown sugar create the perfect creamy, caramel-like base, while flaked coconut and chopped pecans add texture and traditional flavor
• Heavy cream and light corn syrup: go into the chocolate glaze, making it silky with a nice shine

Step-by-Step Instructions

Preheat and prepare pans:

Preheat the oven to 350 degrees Fahrenheit and position the oven rack in the middle. Prepare two or three 9-inch round cake pans by spraying with nonstick cooking spray that contains flour, lining the bottoms with parchment paper circles, then spraying again for easy release.

Melt the chocolate:

Put the chopped chocolate in a medium heatproof bowl. Bring the water to a boil and carefully pour it over the chocolate. Let it rest for one minute to soften, then stir gently until smooth and fully melted.

Beat egg whites:

Using an electric mixer, beat the egg whites on high speed until you achieve stiff peaks. This should take about one to two minutes. Set the whites aside and clean the beaters for later.

Mix dry ingredients:

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This keeps everything evenly distributed.

Cream butter and sugar:

In a large bowl, beat softened butter and granulated sugar on medium-high speed for about three minutes until light and fluffy. This step is key to a tender crumb.

Add yolks and flavor:

Add egg yolks one at a time, beating well after each addition. Then blend in the melted chocolate and vanilla extract to combine smoothly.

Combine wet and dry:

On low speed, alternately add the dry ingredients and buttermilk in three additions, beginning and ending with dry ingredients. Mix gently but thoroughly.

Fold in egg whites:

Carefully fold the beaten egg whites into the batter by hand. This lightens the batter and keeps the cake from being dense.

Bake the layers:

Evenly divide the batter into the prepared pans. Bake for 25 to 30 minutes (for three layers) or 35 to 40 minutes (for two layers). Check doneness by inserting a toothpick in the center, it should come out clean. Cool the layers in the pans for 15 minutes then turn onto wire racks to cool completely.

Make the coconut-pecan frosting:

In a saucepan, whisk together egg yolks, evaporated milk, and brown sugar. Add butter and cook over medium-low heat, stirring often, until thickened, about 12 minutes. Remove from heat and stir in coconut, pecans, vanilla, and salt. Let cool to room temperature.

Prepare the chocolate glaze:

Heat heavy cream and corn syrup until boiling. Pour over chopped chocolate and let sit for 30 seconds. Whisk until smooth and glossy. Let it cool to a pourable consistency, whisking occasionally.

Assemble the cake:

Place one cake layer on a serving plate. Spread with coconut-pecan frosting. Repeat with all layers, dividing the frosting evenly. Drizzle the chocolate glaze over the top, letting it drip down the sides. Slice and serve.

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Storage Tips

This cake can last up to three days covered tightly at room temperature or refrigerated. If you want to save cake layers in advance, freeze each unfrosted layer wrapped well in plastic wrap and foil. Thaw completely before frosting.

Ingredient Substitutions

If buttermilk is not on hand, combine one tablespoon of lemon juice or vinegar with enough milk to make one cup and let sit for 5 to 10 minutes before using. You can swap pecans for walnuts if preferred, though it changes the flavor slightly. For a dairy-free version, substitute butter and cream with plant-based alternatives but results may vary.

Serving Suggestions

Serve this cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra treat. It pairs beautifully with coffee or a rich red dessert wine if you are hosting.

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Cultural Context

German Chocolate Cake is actually an American invention dating back to the 1950s named after an American baker named Samuel German who developed a type of sweet baking chocolate. The cake’s signature topping of coconut and pecans has become iconic in Southern US baking.

Frequently Asked Questions

→ What type of chocolate is best for the cake?

Semisweet chocolate is preferred for a balanced sweetness and deep flavor in the cake layers.

→ How do I achieve a light and fluffy cake texture?

Beating softened butter and sugar until airy, folding in whipped egg whites, and alternating dry ingredients with buttermilk helps keep the cake tender and light.

→ Can I prepare the cake layers ahead of time?

Yes, the cake layers can be baked, wrapped tightly, and frozen for up to three months without frosting.

→ What is the purpose of the coconut-pecan frosting?

The frosting adds a sweet, nutty texture and flavor, combining creamy, caramelized notes from brown sugar and evaporated milk with shredded coconut and chopped pecans.

→ How is the chocolate glaze made smooth and shiny?

Heating cream with light corn syrup before mixing it with chopped chocolate creates a glossy ganache that drips beautifully over the cake.

→ Any tips for making homemade buttermilk?

Mix 1 tablespoon of vinegar or lemon juice with milk to make 1 cup, then let it sit 5-10 minutes until slightly thickened before using.