German Chocolate Cake with Coconut-Pecan Frosting

Name: Classic German Chocolate Cake with Toasted Coconut-Pecan Frosting
Total Time: 3 hours 30 minutes (1 hour 30 minutes active, 2 hours baking & cooling)
Difficulty Level: Intermediate (Requires precision but is achievable)
Yield: One 3-layer 9-inch cake (12-16 generous servings)

Introduction: A Rich History Baked into Every Layer

Contrary to popular belief, this iconic dessert is not named for Germany, but for Sam German, the American who created the sweet baking chocolate used in the original recipe. The true star of this Southern classic is the decadent, gooey frosting studded with toasted coconut and pecans, which envelops a deeply chocolate, tender crumb cake. This is not just a dessert; it’s a celebration cake—perfect for birthdays, holidays, and moments that demand something truly special. Our recipe honors the traditional method while providing foolproof tips for a stunning, bakery-quality result.

Ingredients

For the Cake Layers:

4 oz (113g) German’s Sweet Chocolate bar, chopped
½ cup (120ml) boiling water
2 ¼ cups (281g) all-purpose flour, sifted
1 teaspoon baking soda
½ teaspoon fine sea salt
1 cup (2 sticks / 227g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
4 large eggs, separated, at room temperature
1 teaspoon pure vanilla extract
1 cup (240ml) full-fat buttermilk, at room temperature

For the Coconut-Pecan Frosting (Filling):

1 cup (200g) granulated sugar
1 cup (240ml) evaporated milk
3 large egg yolks, lightly beaten
½ cup (1 stick / 113g) unsalted butter, cut into pieces
¼ teaspoon fine sea salt
1 ½ teaspoons pure vanilla extract
1 ⅓ cups (110g) sweetened shredded coconut, toasted
1 ½ cups (180g) pecans, toasted and coarsely chopped

For Assembly & Finish:

Simple syrup for brushing layers (optional: ¼ cup water + ¼ cup sugar, heated until dissolved)
Extra pecan halves and coconut flakes for decoration

Equipment

Three 9-inch round cake pans
Parchment paper
Stand mixer or electric hand mixer
Double boiler or heatproof bowl over a saucepan
Medium and large mixing bowls
Whisk and rubber spatula
Candy thermometer (highly recommended for frosting)
Cooling racks
Offset spatula for frosting

Instructions

Phase 1: The Chocolate Cake Layers (Time: 40 minutes active | Intensity: Medium-High)

1. Prep & Chocolate Base (10 minutes): Preheat oven to 350°F (175°C). Grease three 9-inch cake pans, line the bottoms with parchment rounds, and grease the parchment. In a heatproof bowl, combine the chopped chocolate and boiling water. Stir until completely smooth. Let cool to room temperature, about 20-25 minutes. Meanwhile, in a medium bowl, whisk together the sifted flour, baking soda, and salt. Set aside.

2. Creaming & Emulsifying (10 minutes): In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 2 cups sugar on medium-high speed until light and fluffy, about 4-5 minutes. Scrape down the bowl. Add the 4 egg yolks one at a time, beating well after each. Beat in the vanilla and the cooled chocolate mixture until combined.

3. Incorporating Dry & Wet (5 minutes): With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix just until combined after each; do not overmix. Transfer this batter to a large bowl.

4. Egg White Foam (7 minutes): Thoroughly clean and dry the mixer bowl and whisk attachment. Beat the 4 egg whites on medium-high speed until stiff, glossy peaks form, about 3-4 minutes. Using the rubber spatula, gently fold one-third of the egg whites into the chocolate batter to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain. This step is crucial for the cake’s signature fine, tender crumb.

5. Baking (8 minutes): Divide the batter evenly among the prepared pans (a kitchen scale ensures perfect layers). Smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans on wire racks for 15 minutes, then run a knife around the edges and invert the layers onto the racks to cool completely. Peel off parchment. (Total bake & cool time: ~1 hour 15 minutes)

Phase 2: The Coconut-Pecan Frosting (Time: 25 minutes active | Intensity: Medium)

1. Toast Components (5 minutes): While cakes cool, spread coconut and pecans on separate baking sheets. Toast at 350°F for 5-8 minutes (coconut) and 8-10 minutes (pecans), until fragrant and lightly golden. Watch closely to prevent burning. Set aside.

2. Cook the Custard Base (20 minutes): This is a stovetop custard. In a medium saucepan (not over heat yet), whisk together the 1 cup sugar, evaporated milk, beaten egg yolks, butter pieces, and salt. Place over medium heat. Cook, stirring constantly and scraping the bottom with a heatproof spatula, until the mixture thickens significantly, coats the back of a spoon, and reaches about 180-185°F on a candy thermometer, about 10-12 minutes. It should be the consistency of a thick pudding. Do not boil.

3. Finish the Frosting (5 minutes): Remove from heat. Stir in the vanilla, then fold in the toasted coconut and pecans. Transfer to a bowl and let cool completely, stirring occasionally, until spreadable (about 1 hour at room temp, or faster in the fridge). It will thicken as it cools.

Phase 3: Assembly & The Final Reveal (Time: 25 minutes | Intensity: Medium-Low)

1. Prep & Fill (10 minutes): Level the cooled cake layers if they have domed. Place the first layer on a cake stand or plate. Brush lightly with simple syrup (optional, for extra moisture). Using an offset spatula, spread a generous, even layer of the coconut-pecan frosting (about ¾ cup). Top with the second layer, brush with syrup, and repeat. Place the final layer top-side down for a flat surface. Brush with syrup.

2. Frost the Top & Sides (15 minutes): Important: The traditional method is to frost only the top of each layer and the sides of the entire cake. Pour the remaining frosting onto the center of the top layer. Using the spatula, gently push it to the edges and allow it to drizzle slightly down the sides in a beautiful, rustic fashion. You may leave the sides partially exposed or cover them fully. Decorate the top with a ring of pecan halves and a sprinkle of extra toasted coconut.

3. The Rest (Time: 30 minutes minimum): Allow the assembled cake to rest at cool room temperature for at least 30 minutes before slicing. This lets the flavors meld and the frosting set, ensuring clean slices.

The Last Slice: A Legacy of Flavor and Texture

This Classic German Chocolate Cake is a masterpiece of contrasts. The cake itself is a marvel—moist, fine-crumbed, and rich with a distinct, mellow chocolate flavor from the sweet chocolate. It provides the perfect, tender foundation for the star of the show: the frosting. More than a mere frosting, it is a cooked custard filling—luxuriously creamy, caramel-like, and buttery, punctuated by the nutty crunch of pecans and the chewy, sweet shreds of toasted coconut. Each forkful delivers a sublime harmony of chocolate, caramel, and nutty-coconut chew, a combination that has secured its place in the American baking canon for good reason.

Storage & Serving Wisdom

Storage: Store covered at cool room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let slices come to room temperature for about 20 minutes before serving for optimal flavor and texture.
Make-Ahead: Cake layers can be baked, wrapped tightly in plastic, and frozen for up to 2 months. Thaw overnight in the refrigerator. The frosting can be made up to 2 days ahead and stored covered in the fridge; let it come to a spreadable consistency before using.

Nutrition Information (Per serving, based on 14 slices)

Calories: ~680 kcal
Total Fat: 42g (Saturated Fat: 22g)
Cholesterol: 155mg
Sodium: 280mg
Total Carbohydrates: 72g
Dietary Fiber: 3g
Sugars: 56g
Protein: 8g

Nutritional information is an estimate. Values will vary based on specific brands, exact measurements, and serving size.