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+ servings

German Chocolate Cake

The german chocolate cake layers are moist, sweet and the pecan-coconut frosting is to die for.
Prep Time 25 mins
Cook Time 47 mins
Total Time 1 hr 12 mins
Course Dessert
Cuisine American, German
Servings 10
Calories 1251 kcal


Chocolate Cake

  • 2 1/4 cups flour
  • 8 oz sweet chocolate
  • 1 cup butter
  • 2 cup sugar
  • 1/2 cup boiling water
  • 4 eggs
  • 1 cup buttermilk
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp baking soda

Coconut-Pecan Frosting

  • 1 1/2 cup evaportated milk
  • 1 1/2 cup sugar
  • 4 egg yolks
  • 3/4 cup butter
  • 1 1/2 tsp vanilla extract
  • 2 cup sweetened shredded coconuts
  • 1 1/2 cup chopped pecans


Chocolate Cake

  • Preheat the oven to 350 degrees. Line the bases of three 9-inch cake pans with wax paper. Spray the inside of the pans with cooking oil. 
  • Break the chocolate into pieces and melt using the 1/2 cups of boiling hot water. Allow to cool. 
  • In a large mixing bowl, use a whisk to cream the butter and sugar. 
  • Separate the eggs and set the whites aside for later. One at a time, add the egg yolks to the butter and sugar mixture, beating well. 
  • Blend in the vanilla extract and melted chocolate.
  • Sift flour with salt and baking soda. 
  • Add alternately flour mixture and buttermilk to chocolate mix. Beat after each addition until smooth. 
  • Beat the eggs whites. Fold them in to the mixture.
  • Bake in the oven for 30 to 35 minutes. Insert a toothpick into the cake, if it comes out clean, it’s done.
  • Let the cake cool for 30 minutes and then take it out of the pans. Set aside until completely cooled.

Coconut-Pecan Frosting

  • Separate four eggs. Slightly beat the yolks. 
  • Add beaten eggs to a medium-sized saucepan along with the evaporated milk, sugar, butter, and vanilla extract.
  •  Cook over a medium heat, stirring regularly, for 12 minutes or until thickened. Add the coconut and pecans and stir again. 
  • Remove from the heat and allow to cool until spreadable.
  • Place one cake on the serving plate and cover the top with a quarter of the frosting.
  • Place the next cake on top and cover the top with another quarter of the frosting. 
  • Finally, add the remaining cake and top with the remaining frosting, leaving the sides exposed. 


Calories: 1251kcalCarbohydrates: 115gProtein: 12gFat: 87gSaturated Fat: 48gCholesterol: 296mgSodium: 756mgPotassium: 513mgFiber: 8gSugar: 104gVitamin A: 1639IUVitamin C: 1mgCalcium: 159mgIron: 4mg