Treat yourself to this decadent German Chocolate Cake, featuring tender, ultra-moist chocolate layers, a rich coconut-pecan filling, and a silky smooth chocolate glaze. It’s the perfect dessert for celebrations or any time you want to impress your taste buds!
For a refreshing tropical option, check out our Cold Coconut Cake at tinsuf.com — a delightful partner to this indulgent treat.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Chocolate Glaze (optional):
- ½ cup heavy cream
- 4 oz semisweet chocolate, chopped
- 1 tbsp butter
Instructions
1. Prep and Preheat:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
2. Make the Cake Batter:
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and combined.
Slowly pour in the hot coffee or water, stirring gently until the batter is well blended (it will be thin).
3. Bake the Cake Layers:
Evenly divide the batter among the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely in the pans before removing.
4. Prepare the Filling:
In a medium saucepan, combine evaporated milk, sugar, and beaten egg yolks. Cook over medium heat, stirring constantly until thickened (about 8–10 minutes).
Remove from heat and stir in butter, vanilla, shredded coconut, and chopped pecans. Let the filling cool to room temperature.
5. Assemble the Cake:
Place one cake layer on your serving plate. Spread about one-third of the coconut-pecan filling over it. Repeat with the next layers.
Leave the sides unfrosted for a rustic, charming look.
6. Optional Chocolate Glaze:
Heat the heavy cream until steaming. Pour it over the chopped chocolate and let it sit for 1 minute. Stir until smooth.
Mix in the butter until glossy. Drizzle the glaze over the top of the cake, letting it drip down the sides.
Tips & Variations
- Use sweetened shredded coconut for the best texture in the filling.
- Swap pecans with walnuts if you prefer.
- For cleaner cake slices, chill the cake in the fridge for an hour before cutting.
Storage
- Room Temperature: Covered, the cake stays fresh for up to 2 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months.
Time & Servings
- Prep time: 30 minutes
- Bake time: 30 minutes
- Total time: About 1 hour
- Serves: 12
Recommended Tools
- Three 8-inch round cake pans
- Mixing bowls and whisk
- Saucepan for filling
- Offset spatula for spreading
Final Thoughts
This German Chocolate Cake is a true showstopper — rich chocolate, nutty coconut, and moist layers that melt in your mouth. Perfect for birthdays, holidays, or anytime you want a special treat. Bake it, share it, and watch it disappear!
Looking for more? Try our Cold Coconut Cake or Cream Cheese Pineapple Cake for your next dessert adventure!
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