German Chocolate Coconut Pecan Layers

This classic German chocolate cake is the one I bake when I want everyone around my table to stop and savor the moment. It is all about layers of pillowy chocolate cake slathered with gooey caramel coconut pecan frosting and finished with ribbons of shiny chocolate glaze that drip down the sides. Each bite balances rich chocolate with crunch and chew from the topping. If you want a dessert that feels like a true treat and makes people ask for seconds this is the cake for you.

I remember serving this cake at my cousin’s anniversary and it was the first dessert plate to disappear from the table. The aromas alone draw everyone into the kitchen.

Ingredients

• Semisweet chocolate: chopped for a rich chocolate base and smooth texture use good quality chocolate
• Water: melts the chocolate gently ensuring it blends seamlessly into the batter
• Eggs: whites and yolks separated to build a light but sturdy crumb
• All-purpose flour: sifted and leveled for consistent texture and to prevent lumps
• Unsweetened natural cocoa powder: boosts chocolate flavor look for a name brand like Hersheys
• Baking soda: creates lift for a tender cake
• Salt: balances sweetness and brings out the flavors
• Unsalted butter: softened for creaming with the sugar and building a rich batter always use fresh
• Granulated sugar: provides structure and sweetness fine granulated works best
• Vanilla extract: adds warmth and depth use pure vanilla for best flavor
• Buttermilk: brings tenderness and a slight tang if possible use real cultured buttermilk or make your own
• Egg yolks for frosting: add creaminess and help it set
• Evaporated milk: gives the frosting a silky finish and delicate richness
• Light brown sugar: adds caramel notes and moisture to the coconut pecan topping
• Unsalted butter for frosting: ensures smooth silky texture
• Sweetened flaked coconut: choose Baker’s or another tender brand for the best chew
• Chopped pecans: bring crunch and a buttery flavor toast lightly for more depth
• Vanilla extract and salt for frosting: elevate and balance flavors
• Heavy cream: blends with chocolate in the glaze for glossy finish
• Light corn syrup in the glaze: creates shine and smoothness
• Semi-sweet chocolate for glaze: chopped use quality chocolate for best results

Instructions

Prepare the Cake Pans:

Thoroughly spray your round cake pans with nonstick flour spray then line the bottoms with parchment circles and add another layer of spray to prevent sticking.

Melt the Chocolate:

Place chopped chocolate into a heatproof bowl. Boil water and pour over the chocolate. Wait one minute before stirring gently until the mixture is glossy and completely smooth.

Beat Egg Whites:

Using a clean mixer beat egg whites on high speed until they hold stiff peaks. This step ensures the cake bakes up with a fluffy and delicate crumb. Set aside and clean the beaters so there is no fat for the next step.

Mix Dry Ingredients:

Sift the all-purpose flour cocoa powder baking soda and salt into a bowl. Whisk together so ingredients are well blended and aerated.

Cream Butter and Sugar:

In a large bowl beat softened butter and granulated sugar until it looks pale and airy about three minutes. This process sets the foundation for a light cake.

Add Yolks and Chocolate to Batter:

Beat in egg yolks one at a time ensuring each yolk is fully incorporated before adding the next. Mix in the melted chocolate and vanilla extract.

Alternate Dry and Buttermilk:

On low speed add flour mixture in three parts alternating with buttermilk. Begin and finish with flour. Mix only until each addition disappears to keep the cake soft.

Fold in Egg Whites:

Gently fold a third of the whipped egg whites into the batter. Once lightened fold in the remainder just until there are no streaks. Do this slowly to keep the batter airy.

Bake the Cakes:

Divide the batter evenly into pans. Smooth tops bake until a toothpick comes out clean twenty five to thirty minutes for three layers or up to forty minutes for two. Cool in pans before turning out.

Make the Coconut Pecan Frosting:

In a saucepan combine egg yolks evaporated milk and brown sugar. Whisk then add butter. Heat over medium low whisking often for about twelve minutes until thick. Remove from heat stir in coconut pecans vanilla and salt. Let cool to room temperature so it sets.

Prepare the Chocolate Glaze:

In a bowl combine cream and corn syrup. Microwave until boiling then add the chocolate. Wait thirty seconds then whisk until smooth. Let cool until just thick enough to drizzle.

Assemble the Cake:

Place your first cake layer on a platter. Spread a third or half of your coconut pecan frosting over the layer. Stack remaining layer or layers adding frosting between each. Leave sides unfrosted. Drizzle with chocolate glaze letting it drip naturally. Slice with a sharp serrated knife for clean wedges.

I love the way toasted pecans infuse the frosting with something special. One summer my sister and I toasted the pecans together in my old cast iron pan until our entire house smelled like caramel and nuts. I can never eat this cake now without thinking of that afternoon.

Storage Tips

Keep your German chocolate cake under a cake dome at room temperature for two days or refrigerate if your kitchen is warm. For longer storage wrap unfrosted cake layers airtight and freeze for up to three months. Let thaw completely at room temperature before assembling. I often freeze extra layers and assemble them when I need a showstopper dessert on short notice.

Ingredient Substitutions

If you do not have buttermilk make your own by stirring one tablespoon of lemon juice into one cup of milk and letting it stand five minutes. For nut allergies skip the pecans or use toasted sunflower seeds for crunch. If you prefer a deeper chocolate flavor dark chocolate works instead of semisweet in both cake and glaze.

Serving Suggestions

This cake really shines in generous wedges with coffee or icy milk. For a festive touch add a big spoonful of whipped cream and scatter extra toasted pecans on top. When fresh berries are in season they add brightness and color to each plate.

Cultural Context

Even though it is called German chocolate cake this treat is American through and through. It became famous in the nineteen fifties after a Texas homemaker used Baker’s German’s Sweet Chocolate developed by Samuel German. The signature coconut pecan frosting made the cake unforgettable and now it is found at celebrations everywhere.

Seasonal Adaptations

Switch to walnuts if pecans are pricey in winter You can use unsweetened coconut if you want something less sweet For a springtime twist try layering with fresh raspberries between the cakes

Success Stories

My most memorable cake moment was when I made this for my parents’ anniversary. They both said it tasted just like the ones from their own childhood when my grandma brought cake to every family event. I have had people ask for the recipe many times over the years.

Freezer Meal Conversion

Bake cake layers in advance and wrap them well before freezing. Prepare your frosting and glaze fresh just before assembly. Cake can be assembled a few hours ahead and holds up beautifully once thawed. Your celebration dessert is ready with no last-minute stress.

This German chocolate cake brings celebration to every table along with nostalgic comfort and rich flavor. Gather your favorite people and enjoy every bite together.

Common Recipe Questions

→ How should this cake be stored?

Keep covered at room temperature for two days or refrigerate for longer freshness. Bring to room temperature before serving for best flavor.

→ Can I prepare the layers ahead?

The cake layers can be baked and frozen for up to three months. Thaw fully before layering with frosting and glaze.

→ What makes the coconut pecan frosting special?

Cooked on the stovetop, this frosting combines egg yolks, evaporated milk, sugar, butter, coconut, and pecans for a chewy, caramel-rich finish.

→ How to ensure moist, tender cake layers?

Use both buttermilk and melted chocolate for moisture, and carefully fold whipped egg whites into the batter for an airy crumb.

→ Are nut substitutions possible?

Pecans are traditional, but walnuts or almonds may be used. Sunflower seeds offer a nut-free crunch alternative if needed.

→ How can I make buttermilk at home?

Mix one tablespoon lemon juice or vinegar with one cup milk; let stand five minutes before adding to the batter.