German Chocolate Cake with Coconut-Pecan Topping
Inspired by the classic confectionary delight, this German Chocolate Cake is a symphony of rich flavors, lush textures, and a touch of nostalgia. The cake is renowned for its layers of indulgent chocolate, contrasting with the unique coconut-pecan filling and topping, which adds a chewy texture and nutty aroma. Elegant and timeless, this cake transforms any occasion into a memorable celebration.
Equipment
- Three 9-inch round cake pans
- Wire cooling racks
- Medium heavy-bottomed saucepan
- Large mixing bowl
- Hand mixer or stand mixer with whisk attachment
- Silicone spatula
- Offset spatula
Ingredients
Cake Ingredients
- ½ cup water boiling, 120ml
- 4 oz German sweet chocolate chopped, about 120g
- 1 cup unsalted butter softened, 225g
- 2 cups granulated sugar 400g
- 4 large eggs separate whites and yolks
- 1 tsp vanilla extract pure
- 2 ½ cups cake flour sifted, 285g
- 1 tsp baking soda
- ½ tsp salt fine sea salt
- 1 cup buttermilk at room temperature, 240ml
Coconut-Pecan Filling & Topping
- 1 ½ cups evaporated milk 360ml
- 1 ½ cups granulated sugar 300g
- ¾ cup unsalted butter cut into pieces, 170g
- 4 large egg yolks
- 1 ½ tsp vanilla extract pure
- 2 cups sweetened shredded coconut toasted, 150g
- 1 ½ cups chopped pecans toasted, 170g
Instructions
Preparing the Cake
- Preheat your oven to 350°F / 180°C (160°C fan-forced). Grease and flour three 9-inch (23cm) round cake pans.
- In a small saucepan, pour the boiling water over the chopped German sweet chocolate. Remove from heat and stir until the chocolate is completely melted and smooth. Set aside to cool to room temperature, about 15 minutes.1/2 cup water, 4 oz German sweet chocolate
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the cooled chocolate mixture and vanilla extract.1 cup unsalted butter, 2 cups granulated sugar, 4 large eggs, 1 tsp vanilla extract
- Sift together the flour, baking soda, and salt in another bowl.2 1/2 cups cake flour, 1 tsp baking soda, 1/2 tsp salt
- Alternately add the flour mixture and buttermilk to the chocolate mixture, beginning and ending with the flour. Mix until just combined.1 cup buttermilk
- In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the batter gently.4 large eggs
- Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
Making the Coconut-Pecan Filling & Topping
- In a medium saucepan, whisk together the evaporated milk, sugar, butter, and egg yolks.1 1/2 cups evaporated milk, 1 1/2 cups granulated sugar, 3/4 cup unsalted butter, 4 large egg yolks
- Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat.
- Stir in the vanilla extract, toasted coconut, and pecans. Let the mixture cool to room temperature, it will continue to thicken as it cools.1 1/2 tsp vanilla extract, 2 cups sweetened shredded coconut, 1 1/2 cups chopped pecans
Assembling the Cake
- Place one cake layer on a serving platter, spread one-third of the coconut-pecan mixture on top. Repeat with the second and third layers, finishing with the filling on top. Leave the sides of the cake unfrosted — this is traditional for German Chocolate Cake and lets the layers and topping be the visual centrepiece.
Notes
Storage: Keep under a cake dome at room temperature for up to 2 days, or refrigerate covered for up to 5 days — the topping firms up and slices more cleanly after chilling overnight.
Freezing: Wrap individual slices tightly in plastic wrap then foil and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for about 1 hour.
Make-Ahead: The coconut-pecan topping can be made up to 3 days ahead and refrigerated in an airtight container — let it sit at room temperature for 30 minutes before assembling. Baked cake layers can be wrapped in plastic and stored at room temperature for 1 day or frozen for up to 1 month.
Substitution: If you can't find German sweet chocolate (Baker's German's is the most common brand), use 120g semi-sweet chocolate and reduce the cake batter's granulated sugar by 2 tablespoons.
Pro Tip: Toast the coconut and pecans in a dry skillet over medium heat until fragrant before adding them to the cooked filling — it deepens the nutty, caramelised flavour significantly.
Nutrition
Serving: 1servingCalories: 878kcalCarbohydrates: 97gProtein: 11gFat: 52gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 206mgSodium: 313mgPotassium: 294mgFiber: 3gSugar: 74gVitamin A: 1115IUVitamin C: 1mgCalcium: 147mgIron: 2mg
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