Coconut-Pecan German Chocolate Cake
This Coconut-Pecan German Chocolate Cake features moist chocolate layers and a gooey coconut-pecan filling, delivering classic flavor with a homemade twist. It’s easy to make, crowd-pleasing, and perfect for celebrations or any day you want a special treat.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-process for richer flavor)
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ½ cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot water or freshly brewed coffee
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup (115g) unsalted butter, softened
- 1 ½ cups (130g) sweetened shredded coconut (or unsweetened)
- 1 cup (110g) chopped pecans (roasted for extra crunch)
- 1 tsp pure vanilla extract
- 4 oz (115g) semisweet chocolate, chopped (optional, for ganache)
- ½ cup (120ml) heavy cream (optional, for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment paper, and dust with flour.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, buttermilk, oil, and vanilla. Add wet mixture to dry ingredients and mix until just combined.
- Slowly pour in hot water or coffee with mixer on low. Mix until smooth; batter will be thin.
- Divide batter evenly between pans. Bake for 28-32 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then turn onto wire racks. Peel off parchment and cool completely (about 1 hour).
- For the filling, in a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, for 10-12 minutes until thickened and golden.
- Remove from heat. Stir in coconut, pecans, and vanilla. Cool until spreadable (about 20 minutes). Add a splash of milk if too thick.
- For optional ganache, heat cream until steaming, pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Cool slightly.
- To assemble, place one cake layer on a plate. Spread half the filling on top. Add the second layer and cover with remaining filling. Drizzle ganache if using and sprinkle extra pecans.
Notes
For best results, toast pecans before adding to the filling. If the filling is runny, cook a minute longer; if too thick, add a splash of milk. Batter will be thin—this is normal. For easy slicing, use a warm knife. The cake can be made gluten-free or dairy-free with simple swaps. Store leftovers tightly covered in the fridge for up to 5 days or freeze individual slices.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 410
- Sugar: 34
- Sodium: 370
- Fat: 23
- Saturated Fat: 12
- Carbohydrates: 50
- Fiber: 3
- Protein: 5
Keywords: German chocolate cake, coconut pecan cake, chocolate layer cake, homemade cake, easy baking, celebration dessert, classic cake, potluck dessert, birthday cake, chocolate dessert