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Perfect Homemade German Chocolate Cake Recipe with Toasted Coconut Pecan Frosting

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A rich and moist German chocolate cake layered with a signature toasted coconut pecan frosting that is sweet, nutty, and slightly chewy. This approachable recipe is perfect for any occasion and delivers a crowd-pleasing dessert.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (280 g)
  • 1 3/4 cups granulated sugar (350 g)
  • 1/4 cup unsweetened cocoa powder (25 g), preferably Dutch-processed
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (240 ml), room temperature
  • 1/2 cup vegetable oil (120 ml), neutral flavor
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup hot water (240 ml)
  • 1 cup evaporated milk (240 ml)
  • 1 1/2 cups granulated sugar (300 g)
  • 4 egg yolks, beaten
  • 1/2 cup unsalted butter (115 g), cut into small pieces
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut (135 g), toasted
  • 1 cup chopped pecans (120 g), toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and lightly flour or line with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Slowly add wet ingredients to dry ingredients, mixing on low speed until just combined.
  5. Carefully pour in hot water while mixing at low speed; batter will be thin.
  6. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  7. Let cakes rest in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Spread shredded coconut and chopped pecans on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring once, until golden and fragrant.
  9. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened and golden (about 12 minutes).
  10. Remove from heat and stir in vanilla extract, toasted coconut, and pecans. Let cool to room temperature.
  11. Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and cover the top and sides with remaining frosting.

Notes

Toast coconut and pecans separately for best flavor and texture. Stir frosting constantly while cooking to prevent scrambling eggs. Use room temperature eggs and buttermilk for smooth blending. Thin batter is normal due to hot water addition. Cool cakes completely before frosting to prevent melting. Chill frosting if too loose.

Nutrition

Keywords: German chocolate cake, toasted coconut pecan frosting, homemade cake, chocolate cake recipe, easy chocolate cake, moist chocolate cake, classic dessert

Find it online: https://twinkletaste.com/perfect-homemade-german-chocolate-cake-recipe-with-toasted-coconut-pecan-frosting/