Rich layers of tender chocolate cake meet the luscious sweetness of coconut pecan frosting in this timeless dessert. Each forkful delivers a blend of fudgy crumb, buttery crunch, and toasty tropical notes that make it as irresistible as it is nostalgic.
Ingredient Breakdown
The cake’s base begins with a thoughtful combination of cocoa powder, melted semi-sweet chocolate, and sour cream. The cocoa provides depth and bitterness, the melted chocolate adds richness and moisture, and sour cream introduces tang and a soft, tender texture to the crumb. Together, they create a harmonious balance that doesn’t overwhelm the frosting.
The frosting owes its indulgent character to the slow simmering of heavy cream, sugar, and egg yolks. As it thickens, butter and vanilla infuse the mixture with creaminess and warmth. The egg yolks contribute to the custard-like body that defines this iconic topping.
Toasting the coconut and pecans beforehand is essential. Heat transforms the coconut into a golden, fragrant addition with enhanced flavor and texture, while the pecans deepen in nuttiness and develop a slight crunch that plays beautifully against the smooth filling.
If substitutions are needed, evaporated milk can replace heavy cream without sacrificing creaminess. Plain yogurt works in place of sour cream for a slightly tangier profile. While semi-sweet chocolate is ideal, milk chocolate can be used for a milder, sweeter cake.
Step-by-Step Preparation Guide
Begin by prepping your cake pans with precision—grease, line, and flour thoroughly. This ensures an easy release and a flawless base for each cake layer.
To build the chocolate foundation, steep cocoa powder and chopped chocolate in boiling water, then whisk into a ganache-like blend. Let it cool completely before adding it to the batter to preserve the emulsion.
In the stand mixer, cream butter with both granulated and brown sugar until light and fluffy. This aerates the batter, setting the stage for a tender crumb. Eggs are incorporated one at a time for consistency, followed by a splash of vanilla.
The chocolate blend goes in next, adding richness and gloss. Then comes the dry ingredients and sour cream in alternating additions—this method maintains batter structure while locking in moisture.
Bake until just set, checking for doneness with a toothpick that comes out with moist crumbs. Cool the layers fully on wire racks, then carefully slice them horizontally to create four uniform rounds.
For the frosting, whisk cream, sugar, yolks, and salt over medium heat. Once simmered and thickened, stir in butter, vanilla, toasted coconut, and pecans. Let the mixture cool to room temperature where it will become beautifully thick and spreadable.
Assemble the cake by layering frosting generously between each cake round. Leave the sides exposed to showcase the rustic elegance of the filling and layers.
Recipe Tips & Frequently Asked Questions
Use room-temperature ingredients for smoother batter blending:
Cold ingredients can cause separation in the batter and uneven baking.
Let the chocolate mixture cool fully to prevent curdling the batter:
Warm chocolate can destabilize the creamed butter and eggs.
Toast pecans and coconut for enhanced depth and texture:
A quick toast brings out nutty and caramelized notes for a more complex frosting.
Cool the frosting completely before assembling to avoid sliding layers:
Warm frosting can slip and melt into the cake.
Slice cake layers with a serrated knife and steady pressure for clean cuts:
This ensures even layers without tearing the crumb.
Can I make the cake layers ahead of time and freeze them?
Yes, wrap cooled layers tightly in plastic and freeze for up to 2 months.
What’s the best way to store leftover cake?
Cover and refrigerate the cake for up to 5 days. Let it sit at room temperature before serving for best texture.
Can I use sweetened condensed milk instead of heavy cream?
No, condensed milk is too thick and sweet. Evaporated milk is a better substitute for heavy cream.
How long does the frosting take to thicken as it cools?
It typically takes about 30 to 45 minutes at room temperature to reach a thick, spreadable consistency.
What to Serve With This Recipe
Serve this cake with a strong cup of coffee or a chilled glass of milk to balance its richness. Black tea also pairs well, especially varieties with malty or smoky notes.
Add a spoonful of lightly sweetened whipped cream or a few fresh berries on the side for a refreshing contrast. The acidity and brightness of fruit cut through the dense richness beautifully.
For a festive presentation, display the cake on a pedestal stand, garnish with a ring of toasted coconut, or scatter edible flowers along the base for a pop of color.
Creative Variations
Transform the cake into cupcakes for individual servings—perfect for parties or gifting. Add a small swirl of frosting to each for a bite-sized delight.
For a more luxurious finish, spread a layer of chocolate ganache between cake layers before adding the coconut pecan filling. This adds depth and richness to each bite.
Try stirring a splash of bourbon or espresso into the frosting for a bold twist that complements the nutty and sweet elements.
Using authentic German chocolate in place of semi-sweet creates a sweeter, milder cake with a nostalgic nod to the classic variation.
This German Chocolate Cake blends rich chocolate layers with a thick, buttery coconut pecan frosting that’s undeniably crowd-pleasing. Its comforting flavor, classic texture, and nostalgic charm make it the ultimate dessert centerpiece—perfect for birthdays, holidays, or any moment that calls for a slice of something extraordinary.
Ingredients
Chocolate Cake Layers
2 cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
4 oz semi-sweet chocolate, finely chopped
¼ cup Dutch-process cocoa powder
½ cup boiling water
12 tablespoons unsalted butter, softened
1 cup granulated sugar
¾ cup light brown sugar, packed
4 large eggs
1 teaspoon vanilla extract
¾ cup sour cream
Coconut Pecan Frosting
2 cups heavy cream (or evaporated milk)
2 cups granulated sugar
6 large egg yolks
1 teaspoon salt
1 cup unsalted butter
2 teaspoons vanilla extract
2 cups toasted pecans, finely chopped
4 cups toasted sweetened shredded coconut
Instructions
Chocolate Cake
Adjust your oven rack to the center and preheat the oven to 350°F. Prepare two 9-inch round cake pans by greasing them thoroughly, lining the bottoms with parchment paper, and greasing and flouring both the paper and the pan sides. Set aside.
In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In another bowl, combine the cocoa powder and chopped chocolate. Pour the boiling water over the mixture, cover the bowl, and allow it to sit undisturbed for 5 minutes. Afterward, whisk until smooth and glossy, then let the mixture cool to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium speed until the mixture is light, fluffy, and creamy—about 3 minutes. Add the eggs one by one, beating well after each to ensure a uniform mixture.
Add the vanilla extract and continue beating for another minute until the mixture is voluminous and pale. Scrape down the sides of the bowl, then add the cooled chocolate mixture and beat for another 30 to 45 seconds until fully incorporated. Scrape down the bowl again to ensure even mixing.
With the mixer on low, add the dry ingredients and sour cream alternately in three parts, beginning and ending with the flour mixture. Mix just until the batter is smooth and combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. While the cakes are baking, begin preparing the coconut pecan frosting.
Once baked, transfer the pans to a wire rack and cool for 10 minutes. Carefully remove the cakes from the pans, discard the parchment paper, and allow the layers to cool completely on the rack.
When fully cooled, slice each cake horizontally to create four even layers. Place one layer on your serving plate or cake stand, spread approximately 1½ cups of frosting over the surface, and repeat with the remaining layers, using about 1 cup of frosting between each. Leave the sides of the cake exposed. Slice and serve.
Coconut Pecan Frosting Directions
In a medium saucepan, whisk together the heavy cream, granulated sugar, egg yolks, and salt. Place the pan over medium heat, stirring occasionally until the mixture begins to simmer gently and thickens slightly.
Remove from heat and immediately stir in the butter, vanilla extract, toasted pecans, and toasted coconut. Stir until fully incorporated. Allow the frosting to cool to room temperature, during which it will thicken to a spreadable consistency.
German Chocolate Cake Recipe
Ingredients
Chocolate Cake Layers
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 4 oz semi-sweet chocolate finely chopped
- ¼ cup Dutch-process cocoa powder
- ½ cup boiling water
- 12 tablespoons unsalted butter softened
- 1 cup granulated sugar
- ¾ cup light brown sugar packed
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
Coconut Pecan Frosting
- 2 cups heavy cream or evaporated milk
- 2 cups granulated sugar
- 6 large egg yolks
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 teaspoons vanilla extract
- 2 cups toasted pecans finely chopped
- 4 cups toasted sweetened shredded coconut
Instructions
Chocolate Cake
- Adjust your oven rack to the center and preheat the oven to 350°F. Prepare two 9-inch round cake pans by greasing them thoroughly, lining the bottoms with parchment paper, and greasing and flouring both the paper and the pan sides. Set aside.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, combine the cocoa powder and chopped chocolate. Pour the boiling water over the mixture, cover the bowl, and allow it to sit undisturbed for 5 minutes. Afterward, whisk until smooth and glossy, then let the mixture cool to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium speed until the mixture is light, fluffy, and creamy—about 3 minutes. Add the eggs one by one, beating well after each to ensure a uniform mixture.
- Add the vanilla extract and continue beating for another minute until the mixture is voluminous and pale. Scrape down the sides of the bowl, then add the cooled chocolate mixture and beat for another 30 to 45 seconds until fully incorporated. Scrape down the bowl again to ensure even mixing.
- With the mixer on low, add the dry ingredients and sour cream alternately in three parts, beginning and ending with the flour mixture. Mix just until the batter is smooth and combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. While the cakes are baking, begin preparing the coconut pecan frosting.
- Once baked, transfer the pans to a wire rack and cool for 10 minutes. Carefully remove the cakes from the pans, discard the parchment paper, and allow the layers to cool completely on the rack.
- When fully cooled, slice each cake horizontally to create four even layers. Place one layer on your serving plate or cake stand, spread approximately 1½ cups of frosting over the surface, and repeat with the remaining layers, using about 1 cup of frosting between each. Leave the sides of the cake exposed. Slice and serve.
Coconut Pecan Frosting Directions
- In a medium saucepan, whisk together the heavy cream, granulated sugar, egg yolks, and salt. Place the pan over medium heat, stirring occasionally until the mixture begins to simmer gently and thickens slightly.
- Remove from heat and immediately stir in the butter, vanilla extract, toasted pecans, and toasted coconut. Stir until fully incorporated. Allow the frosting to cool to room temperature, during which it will thicken to a spreadable consistency.
