Go Back

Elegant German Chocolate Cake

A delightful multi-layered chocolate cake with luscious coconut-pecan frosting, perfect for special occasions or satisfying your sweet tooth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water To keep the cake moist
For the Coconut-Pecan Frosting
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 4 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 2 cups sweetened flaked coconut
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes. Gradually stir in the boiling water.
Baking
  1. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and cool completely on wire racks.
Make the Frosting
  1. In a saucepan over medium heat, combine evaporated milk, sugar, butter, and egg yolks. Cook while constantly stirring until the mixture thickens, about 10 minutes.
  2. Remove from heat and stir in vanilla, coconut, and pecans. Allow to cool slightly.
Assemble Your Cake
  1. Place one layer of cake on a serving plate. Spread with a third of the coconut-pecan frosting. Repeat with the second layer and top with the third layer.
  2. Spread the remaining frosting on the top and sides of the cake.
  3. Serve and enjoy!

Notes

Let the cakes cool properly to avoid a crumbly mess when frosting. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.