Name: German Chocolate Cake with Pecan Coconut Frosting and Chocolate Buttercream Recipe
Prep time: 40 min
Cook time: 28 min
Total time: 2 h 8 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 teaspoons baking powder; 1 1/2 teaspoons salt; 1 1/4 teaspoons baking soda; 1 1/2 cups granulated sugar; 1/2 cup light brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 cup buttermilk; 4 ounces German baking chocolate (chopped and melted); 1 cup boiling water; 3/4 cup light brown sugar; 1/4 cup granulated sugar; 1/3 cup unsalted butter (3 tablespoons); 3 large egg yolks; 3/4 cup evaporated milk; 1 tablespoon vanilla extract; 1 1/4 cups toasted sweetened coconut flakes; 1 1/4 cups toasted chopped pecans; 1 cup unsalted butter (softened); 1 cup semi-sweet chocolate chips (melted and cooled); 4 1/3 cups powdered sugar (about 1.25 lbs); 1 tablespoon vanilla extract; 2 tablespoons milk (plus more as needed); Pecan halves (optional)

Print Recipe· 4.3 from 11 reviews

If you are looking for a show-stopping dessert that perfectly balances rich chocolate flavor with a delightfully textured frosting, this German Chocolate Cake with Pecan Coconut Frosting and Chocolate Buttercream Recipe will become your new favorite. Imagine layers of moist German chocolate cake filled and topped with a decadent, caramelized pecan coconut frosting, all wrapped up with a luscious and silky chocolate buttercream. It’s the kind of cake that feels like a warm hug in every bite and is guaranteed to impress family and friends at any gathering.

Ingredients You’ll Need

Two round baking pans filled with smooth, even layers of light brown cake batter. Each pan holds one layer, with a slightly shiny and soft texture covering the entire surface. The batter is uniform in color with small air bubbles scattered lightly across the top. The pans are dark gray, placed side by side on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

To create this classic yet irresistible cake, you only need straightforward ingredients that work together beautifully to create depth, moisture, and irresistible texture. Each component, from the flour and baking chocolate to the toasted coconut and pecans, plays an essential role in crafting the perfect balance of flavors and mouthfeel.

All-purpose flour (1 3/4 cups): The foundation for a tender cake crumb with just the right structure.
Baking powder (1 3/4 teaspoons) and baking soda (1 1/4 teaspoons): These leavening agents help give the cake its airy rise.
Salt (1 1/2 teaspoons): Enhances the flavors and balances the sweetness.
Granulated sugar (1 1/2 cups) and light brown sugar (1/2 cup + 3/4 cup): Adds sweetness with a touch of caramel richness from the brown sugar.
Vegetable oil (1/2 cup): Keeps the cake wonderfully moist and tender.
Large eggs (2 for the cake, 3 yolks for frosting): Provide structure and richness to both cake and frosting.
Buttermilk (1 cup): Adds tanginess and moisture that tenderize the crumb.
German baking chocolate (4 ounces, chopped and melted): The star ingredient that gives deep, authentic chocolate flavor.
Boiling water (1 cup): Enhances chocolate intensity and moistness.
Unsalted butter (3/4 cup for frosting, 1 cup for buttercream): Adds creaminess and assists with frosting texture.
Evaporated milk (3/4 cup): Creates that caramelized, rich base for the pecan coconut frosting.
Vanilla extract (1 tablespoon twice): Provides a rounded, sweet aroma.
Toasted sweetened coconut flakes (1 1/4 cups): Brings a chewy sweetness and texture to the frosting.
Toasted chopped pecans (1 1/4 cups): Offers a buttery crunch that perfectly complements the cake.
Semi-sweet chocolate chips (1 cup melted and cooled): For the luscious chocolate buttercream frosting.
Powdered sugar (4 1/3 cups): Sweetens and thickens the buttercream to a perfect consistency.
Milk (2 tablespoons plus extra as needed): Used to adjust the buttercream frosting texture.
Pecan halves (optional): For a classy, decorative touch.

How to Make German Chocolate Cake with Pecan Coconut Frosting and Chocolate Buttercream Recipe

Step 1: Prepare the Cake Pans and Dry Ingredients

Start by preheating your oven to 375 degrees F. Lightly coat two 9-inch cake pans with baking spray, line them with parchment paper circles, then spray the paper as well. This prevents sticking and ensures easy cake removal. In a large bowl, whisk together your flour, baking powder, salt, and baking soda; this is your dry ingredient base.

Step 2: Combine Wet Ingredients and Melted Chocolate

In another bowl, mix sugars, vegetable oil, eggs, buttermilk, and vanilla for a smooth blend. Then, whisk in melted German baking chocolate until your mixture is silky and inviting.

Step 3: Combine Batter and Add Boiling Water

Incorporate the wet ingredients gradually into the dry ingredients until no lumps remain. Finally, pour in boiling water and whisk well. The batter will be thin, but this is key for a moist and tender cake texture.

Step 4: Bake and Cool

Divide the batter evenly into your prepared pans and bake for about 23 to 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in their pans on wire racks to hold moisture and make frosting easier.

Step 5: Make the Pecan Coconut Frosting

While your cakes cool, start on the scrumptious pecan coconut frosting by mixing brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan. Whisk constantly over medium heat until the mixture thickens and reaches a low boil, about one minute. Remove from heat and stir in vanilla, toasted coconut, and pecans. Let this cool to room temperature; this step builds the iconic texture and flavor.

Step 6: Prepare the Chocolate Buttercream

With your cakes and pecan coconut frosting set, whip softened butter and cooled melted chocolate until smooth and glossy. Gradually add powdered sugar, then vanilla and milk for a creamy, fluffy frosting. Beat on medium-high for about 3 minutes to bring lightness to the texture—adjust with extra milk if needed.

Step 7: Assemble Your Cake

Carefully remove cakes from pans. If the tops are uneven, trim them for stability. Place one cake layer bottom-side down on your serving plate. Spread a thin layer of chocolate buttercream, then half of your pecan coconut frosting over it, smoothing it close to the edges but leaving a small border. Add the second cake layer top-side down for a flat finish. Cover with a thin chocolate buttercream layer around the top and sides, then spread the remaining pecan coconut frosting atop with a border. Finish by piping the remaining chocolate frosting along the edges and decorating with pecan halves for that elegant final touch.

How to Serve German Chocolate Cake with Pecan Coconut Frosting and Chocolate Buttercream Recipe

Garnishes

A few pecan halves arranged thoughtfully around the cake edges add a festive and inviting look. You might also sprinkle some extra toasted coconut flakes on top for a hint of texture and visual appeal. These simple touches make your cake look as incredible as it tastes.

Side Dishes

This cake pairs beautifully with fresh berries like raspberries or strawberries, which cut through the richness and add natural brightness. A scoop of whipped cream or a light vanilla bean ice cream is also a fantastic complement, enhancing the comforting and decadent experience.

Creative Ways to Present

For a stunning presentation, serve your German Chocolate Cake with Pecan Coconut Frosting and Chocolate Buttercream Recipe on a decorative cake stand surrounded by fresh flowers or edible gold leaf for special occasions. You can also carefully slice the cake into squares and layer individual servings in glass cups with extra frosting and toasted pecans on top for a charming dessert parfait variation.

Make Ahead and Storage

Storing Leftovers

Store leftover cake covered in an airtight container at room temperature for up to two days to maintain moisture and flavor. For longer storage, refrigerate the cake wrapped tightly in plastic wrap; this will keep it fresh for about five days but allow it to come to room temperature before serving for the best taste and texture.

Freezing

You can freeze this cake either in layers or fully assembled. Wrap each layer tightly in plastic wrap and then in foil for up to three months. Thaw frozen layers overnight in the fridge before frosting and assembling, or thaw the whole assembled cake in the refrigerator wrapped well. Keep in mind that the texture of the pecan coconut frosting may soften slightly after freezing.

Reheating

Reheating a slice gently in the microwave for 10 to 15 seconds will refresh the flavors and soften the buttercream slightly without melting it completely. If you’re serving refrigerated cake, remove slices about 30 minutes before eating for the best softness and flavor.

FAQs

Can I use regular chocolate instead of German baking chocolate?

While German baking chocolate has a unique, slightly sweeter profile and a certain texture, you can substitute good-quality unsweetened or semi-sweet baking chocolate in a pinch, but you might want to adjust sugar levels slightly. The authentic flavor comes from the German variety, so it’s worth seeking out if possible.

Is the pecan coconut frosting cooked?

Yes, the pecan coconut frosting is a cooked frosting made by heating sugars, butter, egg yolks, and evaporated milk to create a thick, caramel-like base before adding the nuts and coconut. This cooking step is what gives it that wonderful chewy texture and rich flavor.

How should I store the assembled cake if I’m not serving it immediately?

The best way to store the assembled German Chocolate Cake with Pecan Coconut Frosting and Chocolate Buttercream Recipe is wrapped tightly in plastic wrap, placed in an airtight container, and refrigerated. This keeps both frostings fresh and helps the cake slice more cleanly when chilled.

Can I make the frostings ahead of time?

Absolutely! Both the pecan coconut frosting and chocolate buttercream can be made a day ahead and stored in airtight containers in the refrigerator. Let them come to room temperature and give them a quick whisk or beat before using to restore perfect spreading consistency.

What is the best way to ensure cake layers are even?

To get even layers, you can level the top of each cake with a serrated knife or a cake leveler after baking and cooling. Alternatively, you can bake the batter evenly by filling the pans to the same height and tapping them on the counter to remove air pockets before baking.

Final Thoughts

This German Chocolate Cake with Pecan Coconut Frosting and Chocolate Buttercream Recipe is truly a treasure worth trying. The marriage of moist chocolate layers with the rich, textured frosting makes for a memorable dessert that feels comforting yet indulgent. Whether it’s for a special celebration or a sweet treat to brighten any day, this cake invites you to slow down and savor every delectable bite. I can’t wait for you to give it a go and share the joy it brings with those you love!