Print

Classic German Chocolate Layer Cake

A tall slice of German chocolate cake with four dark chocolate layers and coconut-pecan filling, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, moist chocolate cake topped with the traditional sweet coconut-pecan frosting. This recipe is perfect for a graduation celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or coffee
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup evaporated milk
  • 1 cup packed light brown sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the frosting: In a medium saucepan, combine the butter, evaporated milk, and brown sugar. Cook over medium heat, stirring constantly, until the mixture boils.
  8. Remove the pan from the heat. Quickly whisk in the egg yolks and 1 teaspoon of vanilla extract. Return the mixture to low heat and cook, stirring constantly, for about 1 minute until thickened. Do not boil.
  9. Remove from heat and stir in the chopped pecans and shredded coconut. Let the frosting cool slightly until it is spreadable but still warm.
  10. Place one cake layer on a serving plate. Spread about half of the coconut-pecan frosting evenly over the top. Place the second cake layer on top.
  11. Frost the top and sides of the cake with the remaining frosting. Allow the cake to set before slicing.

Notes

  • For a deeper chocolate flavor, substitute hot coffee for the hot water in the batter.
  • You can toast the pecans lightly before chopping for an enhanced nutty taste.
  • This coconut dessert is best served the day it is made for the moistest texture.

Nutrition

Find it online: https://dishicious.com/german-chocolate-cake-graduation-celebration/