Authentic German Chocolate Cake Recipe with Homemade Coconut Pecan Frosting
This authentic German Chocolate Cake features moist chocolate layers paired with a rich, homemade coconut pecan frosting. With simple ingredients like cocoa powder, evaporated milk, shredded coconut, and toasted pecans, this classic dessert is perfect for special occasions or indulgent treats.
Equipment
- 2 9-inch round cake pan
Ingredients
Chocolate Cake Ingredients
- 2 cups all-purpose flour 250g
- 1 ¾ cups granulated sugar 350g
- ¾ cup unsweetened cocoa powder 65g
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup whole milk 240ml
- ½ cup vegetable oil 120ml
- 2 teaspoons pure vanilla extract
- 1 cup boiling water 240ml
Coconut Pecan Frosting Ingredients
- 1 cup evaporated milk 240ml
- ¾ cup granulated sugar 150g
- ¾ cup brown sugar 150g
- 3 large egg yolks
- ½ cup unsalted butter 150g, cut into pieces
- 1 teaspoon pure vanilla extract
- 1 ½ cups sweetened shredded coconut 120g
- 1 cup chopped pecans, toasted 120g
Optional Garnish
- toasted coconut flakes or pecans for decorating
Instructions
Step 1
- Preheat the Oven: Set your oven to 350°F (175°C)
- Grease and Flour Pans: Grease two 9-inch round cake pans and dust them lightly with flour or line them with parchment paper
Step 2
Mix the Dry Ingredients
- In a large mixing bowl, whisk together, 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
- Ensure the ingredients are evenly combined to avoid lumps in the batter
Step 3
Combine the Wet Ingredients
- In another bowl, whisk together 2 large eggs,1 cup whole milk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Gradually add the wet mixture to the dry ingredients and mix until just combined
Step 4
Add Boiling Water
- Slowly pour 1 cup of boiling water into the batter, stirring continuously. The batter will be thin—this is normal and ensures a moist cake
Step 5
Divide and Bake
- Divide the Batter: Pour the batter evenly into the prepared cake pans
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes
- Check for Doneness: Insert a toothpick into the center of each cake; if it comes out clean, the cakes are done
Step 6
Cool the Cake Layers
- Remove the cakes from the oven and let them cool in the pans for 10 minutes
- Carefully transfer the cakes to a wire rack to cool completely. This step is crucial for ensuring the frosting adheres properly
Step 7
Cook the Frosting Base
- In a medium saucepan, whisk together the evaporated milk, granulated sugar, brown sugar, and egg yolks until smooth
- Add the butter to the mixture
- Place the saucepan over medium heat, stirring constantly with a wooden spoon or silicone spatula. Cook until the mixture thickens and coats the back of the spoon, about 10-12 minutes
Step 8
Add Coconut and Pecans
- Once the frosting base is thickened, remove it from the heat
- Add the vanilla extract, shredded coconut, and toasted pecans. Mix until evenly combined
Step 9
Cool the Frosting
- Transfer the frosting to a bowl and let it cool to room temperature. As it cools, it will thicken further, making it easier to spread on the cake.
Notes
Tips for Ingredient Preparation
- Use room-temperature eggs and milk to ensure even mixing.
- Toast the pecans lightly in a dry skillet or oven for added flavor.
- Boil the water just before adding it to the batter for a smoother mix.
- Keep an eye on the mixture to prevent it from burning or curdling.
- Toasting the pecans enhances their flavor and adds a delightful crunch to the frosting.
- If making ahead, store the frosting in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before using.
