German Chocolate Cake with Coconut Pecan Frosting

This German Chocolate Cake is moist and light and is the perfect vehicle for the caramelly frosting that is the real star of the show. Loaded with toasted pecans and coconut, this frosting is rich and decadent. This cake will draw rave reviews from anyone lucky enough to grab a bite.

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German Chocolate Cake starts with a moist chocolate cake with a light crumb. Then you cook the decadent frosting on the stove to create a thick caramel studded with coconut and pecans. If you don’t like the usual buttercream frostings, you might adore this frosting recipe. Especially if you like coconut and pecans! This cake reminds me of Samoas Girl Scout Cookies, which everyone knows are the best ones!

There are many ways to decorate this cake. My favorite way is to layer the frosting just on the top and between the layers. I then cover the sides with chocolate buttercream. And finally decorate with pecans and piped frosting, like the picture at the top of this post. I find that makes a beautiful presentation and looks like you really went the extra mile to make something special. It’s amazing the difference a little piped frosting can make to someone’s day!

Many people, however, prefer the frosting all over the cake as pictured above. The more of that rich, caramelly frosting the better, right? One decorating tip is to toast pecan halves and then dip them in chocolate. Then use them to decorate the top of the cake. Hint: Make extras for a lovely treat! (These would also make sweet Christmas gifts wrapped in cellophane baggies with a ribbon tied around the top!)

However you decide to decorate it, this cake is sure to be a hit. We usually leave it covered on the counter for a few days, since that’s how long it usually lasts in our house. Any longer and you may want to keep it refrigerated. If you don’t want to bother making and decorating a whole cake, consider making German Chocolate Cupcakes. These are always a big hit at bake sales, parties, and potluck dinners! Simply pour the batter into a cupcake tray and bake for about 20 minutes.

Feel free to let me know if you try this recipe! How do you prefer to decorate it?

German Chocolate Cake with Coconut-Pecan Frosting

This German Chocolate Cake is moist and light and is the perfect vehicle for the caramelly frosting. Loaded with toasted pecans and coconut, this frosting is rich and decadent.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 10 Servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 4 ounce baking chocolate, chopped (German is best)
• 1/2 cup boiling water
• 2 1/2 cups cake flour (or 2/14 cups all purpose flour, sifted
• 1 tsp baking soda
• 1 tsp salt
• 2 cups sugar
• 1 cup butter, room temperature (2 sticks)
• 4 eggs (separated)
• 1 tsp vanilla
• 1 cup buttermilk

Coconut-Pecan Frosting

• 4 egg yolks
• 1 – 1 1/2 cups white or brown sugar
• 3/4 cup butter (1 1/2 sticks)
• 1 1/2 cup evaporated milk
• 1 1/2 tsp vanilla
• 2 cups flaked coconut
• 1 1/2 cups pecans, chopped (preferably toasted)

Instructions

 

• Heat the oven to 350F / 177C / gas mark 4. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Line bottoms of pans with rounds of parchment paper.
• Melt the chocolate in the boiling water. Cool.
• Combine the flour, baking soda, and salt in a bowl and set aside.
• In the bowl of a stand mixer (or using a hand mixer), combine 2 cups sugar and 1 cup butter until light and fluffy. Beat one egg yolk at a time into the sugar mixture on medium speed. Turn the speed to low and beat in the melted chocolate and vanilla.
• On low speed, beat in half of the flour until smooth. Slowly pour in half the buttermilk and beat until smooth. Alternate beating in the remaining flour and buttermilk and beat just until smooth.
• Beat the egg white to stiff peaks. Gently fold into the batter.
• Divide the batter evenly between the 3 prepared cake pans. (To prevent a domed cake use cake strips.)
• Bake for 30-35 minutes or until cake springs back lightly when pressed in the center, or a toothpick or cake tester inserted into the center of the cake comes out clean.
• Cool cakes in pans 10-15 minutes. Invert onto rack and cool completely.

Coconut-Pecan Frosting

• In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Be sure not to cook too high or the eggs will scramble. Remove from heat and stir in coconut and pecans.

Keyword cake, chocolate cake, coconut, coconut pecan frosting, german chocolate cake, pecans

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