Dessert: United States – German Chocolate Cake with Coconut-Pecan Frosting

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 40 min

Cook 30 min

Additional 1 hr 35 min

Total 2 hrs 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Nonstick baking spray and parchment rounds (for pans)
1 3 / 4 cups (220 g) all-purpose flour
2 cups (400 g) granulated sugar
3 / 4 cup (75 g) unsweetened cocoa powder
1 1 / 2 teaspoons (7.5 ml) baking powder
1 1 / 2 teaspoons (7.5 ml) baking soda
1 teaspoon (5 ml) kosher salt
2 large eggs, room temperature
1 cup (240 ml) buttermilk, room temperature (or 1 cup (240 ml) milk + 1 tbsp (15 ml) white vinegar, rested 5 minutes)
1 / 2 cup (120 ml) neutral oil (canola or vegetable)
2 teaspoons (10 ml) vanilla extract
1 cup (240 ml) hot brewed coffee (or hot water)
1 cup (240 ml) evaporated milk
3 large egg yolks
1 cup (200 g) granulated sugar
1 / 2 cup (115 g) unsalted butter, cut into pieces
1 teaspoon (5 ml) vanilla extract
1 / 4 teaspoon (1.25 ml) kosher salt
1 1 / 2 cups (135 g) sweetened shredded coconut
1 cup (120 g) pecans, chopped and lightly toasted

Show original ingredient measurements

Nonstick baking spray and parchment rounds (for pans)
1 3 / 4 cups (220 g) all-purpose flour
2 cups (400 g) granulated sugar
3 / 4 cup (75 g) unsweetened cocoa powder
1 1 / 2 teaspoons baking powder
1 1 / 2 teaspoons baking soda
1 teaspoon kosher salt
2 large eggs, room temperature
1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp white vinegar, rested 5 minutes)
1 / 2 cup (120 ml) neutral oil (canola or vegetable)
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee (or hot water)
1 cup (240 ml) evaporated milk
3 large egg yolks
1 cup (200 g) granulated sugar
1 / 2 cup (115 g) unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 / 4 teaspoon kosher salt
1 1 / 2 cups (135 g) sweetened shredded coconut
1 cup (120 g) pecans, chopped and lightly toasted

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prep: Preheat oven to 350°F. Grease two 9-inch (23 cm) round cake pans, line bottoms with parchment, then grease parchment.
Make the cake batter: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. Pour wet ingredients into dry and whisk just until combined. Carefully whisk in the hot coffee (or hot water); the batter will be thin.
Bake: Divide batter evenly between pans. Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks and cool completely.
Toast pecans: Spread pecans on a baking sheet and toast at 350°F for 6–8 minutes until fragrant. Cool and chop if not already chopped.
Make the coconut-pecan frosting: In a medium saucepan, whisk evaporated milk, egg yolks, and sugar until smooth. Cook over medium heat, stirring constantly with a rubber spatula, until thickened and bubbling and the mixture coats the spatula, 8–12 minutes. Remove from heat; stir in butter, vanilla, and salt until melted. Fold in coconut and toasted pecans. Let cool to room temperature, stirring occasionally, until thick and spreadable (25–45 minutes).
Assemble: Place one cake layer on a serving plate. Spread about half the frosting over the top. Set the second layer on top and spread remaining frosting over the top (let some cascade down the sides if you like).
Serve: Slice and serve. For clean slices, chill the assembled cake 20–30 minutes to set the frosting. Store covered at room temperature up to 2 days or refrigerate up to 5 days.

Prep: Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, then grease parchment.
Make the cake batter: In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth. Pour wet ingredients into dry and whisk just until combined. Carefully whisk in the hot coffee (or hot water); the batter will be thin.
Bake: Divide batter evenly between pans. Bake 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks and cool completely.
Toast pecans: Spread pecans on a baking sheet and toast at 350°F for 6–8 minutes until fragrant. Cool and chop if not already chopped.
Make the coconut-pecan frosting: In a medium saucepan, whisk evaporated milk, egg yolks, and sugar until smooth. Cook over medium heat, stirring constantly with a rubber spatula, until thickened and bubbling and the mixture coats the spatula, 8–12 minutes. Remove from heat; stir in butter, vanilla, and salt until melted. Fold in coconut and toasted pecans. Let cool to room temperature, stirring occasionally, until thick and spreadable (25–45 minutes).
Assemble: Place one cake layer on a serving plate. Spread about half the frosting over the top. Set the second layer on top and spread remaining frosting over the top (let some cascade down the sides if you like).
Serve: Slice and serve. For clean slices, chill the assembled cake 20–30 minutes to set the frosting. Store covered at room temperature up to 2 days or refrigerate up to 5 days.