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Decadent Classic German Chocolate Cake Recipe with Easy Coconut Pecan Frosting

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A rich and moist classic German chocolate cake layered with a creamy coconut pecan frosting that balances sweetness and texture perfectly. This recipe is approachable for all bakers and ideal for special occasions or casual gatherings.

Ingredients

Scale
  • 1 cup whole milk, warmed (240 ml)
  • 1 cup granulated sugar (200 g)
  • 1 cup packed light brown sugar (220 g)
  • 2 cups all-purpose flour (250 g)
  • 3/4 cup unsweetened cocoa powder (75 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup vegetable oil (120 ml)
  • 1 teaspoon pure vanilla extract
  • 1 cup boiling water (240 ml)
  • 1 cup packed light brown sugar (200 g) for frosting
  • 1/2 cup unsalted butter (115 g)
  • 1/2 cup evaporated milk (120 ml)
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon pure vanilla extract for frosting
  • 1 1/3 cups sweetened shredded coconut, toasted (100 g)
  • 1 cup chopped pecans, toasted (120 g)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or line with parchment paper.
  2. Sift together flour, cocoa powder, baking soda, and salt in a large bowl. Set aside.
  3. In a separate bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened, about 2 minutes.
  4. Add dry ingredients to wet ingredients in three additions, alternating with warmed milk, starting and ending with dry ingredients. Mix on low speed until just combined.
  5. Slowly stir in boiling water; batter will be thin.
  6. Divide batter evenly between prepared pans and tap pans lightly to remove air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then invert onto cooling racks and cool completely.
  9. To make frosting, combine brown sugar, butter, evaporated milk, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly until thickened and reaches 160°F (70°C), about 10 minutes.
  10. Remove from heat and stir in vanilla extract, toasted coconut, and toasted pecans. Let cool to room temperature to thicken.
  11. Assemble cake by placing one layer on a serving plate, spreading frosting over the top, adding second layer, and frosting top and sides.
  12. Chill cake for a few hours before serving to allow flavors to meld and frosting to set.

Notes

Use warm milk to activate baking soda for better rise. Toast coconut and pecans yourself for best flavor. Stir frosting constantly to avoid curdling. Thin batter is normal due to boiling water addition. Chill cake before serving for best texture and flavor. For dairy-free or gluten-free options, see variations.

Nutrition

Keywords: German chocolate cake, coconut pecan frosting, classic chocolate cake, easy chocolate cake, layered cake, moist chocolate cake, homemade frosting

Find it online: https://bitefuljoy.com/decadent-classic-german-chocolate-cake-recipe-with-easy-coconut-pecan-frosting/