cakeamericanbaking
German Chocolate Cake with Coconut-Pecan Frosting
A light chocolate layer cake filled and topped with a rich coconut-pecan custard frosting.
From YouTube · Dec 5, 2025
A light chocolate layer cake filled and topped with a rich coconut-pecan custard frosting.
40 min
Prep time
45 min
Cook time
2 hrs
Total time
12 servings
Yield
Ingredients
16 ingredients- CHOCOLATE CAKE
- 3 eggs, separated
- 210 g plain flour
- 1 tsp baking soda
- 1 pinch salt
- 240 ml buttermilk
- 1 bar dark chocolate
- 80 ml water
- 115 g butter, softened
- 300 g granulated sugar
- COCONUT-PECAN FROSTING
- 3 egg yolks
- 240 ml evaporated milk
- 200 g granulated sugar
- 115 g butter
- 80–100 g shredded coconut
- 100–120 g pecans, chopped
- 1 tsp vanilla extract
Method
28 steps- Preheat the oven to 175°C (350°F).
- Grease and line two cake tins.
- Separate the eggs.
- Sift together the flour, baking soda and salt.
- Melt the dark chocolate with the water over gently simmering water.
- Leave the melted chocolate to cool slightly.
- Beat the softened butter until creamy.
- Gradually add the 300 g sugar and beat until light.
- Add the three cake yolks one at a time.
- Mix in the cooled chocolate.
- Add the flour mixture alternately with the buttermilk.
- Whisk the egg whites with a pinch of salt until soft peaks form.
- Fold the egg whites gently into the batter.
- Divide the batter between the prepared tins.
- Bake for approximately 30 minutes.
- Cool the cakes in the tins for 15 minutes.
- Turn them out and leave to cool completely.
- Toast the pecans in a dry frying pan.
- For the frosting, whisk the three egg yolks with the evaporated milk.
- Add the frosting sugar and butter.
- Cook over medium heat for approximately 12 minutes, stirring continuously.
- Remove from the heat.
- Stir in the coconut, pecans and vanilla.
- Leave the frosting to cool until spreadable.
- Place one cake layer on a serving plate.
- Spread with part of the coconut-pecan frosting.
- Add the second cake layer.
- Spread the remaining frosting over the top.
Recipe notes
Helpful tips
- Allow the melted chocolate to cool before adding it to the batter.
- Fold the egg whites in gently to retain as much air as possible.
- Stir the coconut-pecan frosting continuously while it thickens.
- Cool the frosting before assembling the cake.
Equipment
- Two cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Sieve
- Double boiler or heatproof bowl
- Saucepan
- Frying pan
- Spatula
Storage
Store the cake in a covered container. Refrigerate it if keeping it for more than a short period because the frosting contains eggs and evaporated milk.
Substitutions
ButtermilkMilk mixed with lemon juice or vinegar
The source explicitly gives this alternative.
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