German Chocolate Cake With Coconut Frosting
German chocolate cake is a classic cake with two chocolate layers and coconut frosting. The moist chocolate cake is a favorite around the holidays and super easy to make. If you’re a chocolate lover, this cake is for you.
Homemade German Chocolate Cake
I haven’t always been a fan of coconut, but I’ve started to like it more in the past few years. And this homemade coconut pecan frosting is so rich and delicious on top and in the middle of the chocolate cake. It adds a creamy, buttery richness to the cake.
This also has one ingredient that makes recipes taste more moist and flavorful–buttermilk. One cup of buttermilk can make a cake pop.
I don’t make a lot of cakes, and I’m not always great at making them. But because this is such an easy recipe, it’s now one of my favorite cake recipes. Even with two cake layers, it’s a very easy recipe.
Step-By-Step Directions
Start by adding the all-purpose flour, sugar, unsweetened cocoa, baking soda, baking powder, and salt to a large bowl. Whisk all of the dry ingredients together.
Next, start adding the wet ingredients, including the eggs and vegetable oil.
Pour the buttermilk into the bowl and add the vanilla extract, and mix well.
Finally, pour the boiling water into the batter and mix well. For best results, be sure to scrape the sides of the bowl to get everything combined. Pour the cake batter into the two greased pans and bake at 350 degrees for about 30 minutes or until a cake tester comes out clean.
Homemade Coconut Frosting
Grab a medium-sized saucepan and add the butter, sugar, and evaporated milk, and mix well.
Next, add the egg yolks and vanilla extract and whisk. Cook on medium heat for about 10 minutes until thick, whisking often. The frosting will be almost as thick as pudding, but not quite as thick.
Once the frosting thickens, remove the pan from the heat and stir in the shredded coconut and chopped pecans.
Place the cake on top of a cake stand and spread part of the frosting on the cake.
Add the second layer of cake to the top and spread the remaining frosting on top of the cake. I didn’t cut the top of the cake off to level it out because I would simply end up messing up the cake and making it look awful. I just added the cake, and it may not have been the most beautiful cake, but it sure was delicious.
Add a few pecans to the top, and you have a beautiful and incredibly tasty German chocolate cake.
I honestly don’t know if the best part is the cake or the frosting. The recipe creates a fluffy cake that is moist and so flavorful.
What Makes German Chocolate Cake Different?
German chocolate cake has a unique frosting that includes coconut and pecans. German chocolate cake is typically a bit sweeter than chocolate cake.
More Delicious Cake Recipes
- This Buttermilk Chocolate Cake is incredibly moist, full of rich chocolate flavor, and topped with a silky homemade frosting that pulls it all together.
- Made with pantry staples, this Pound Cake with Sweetened Condensed Milk is dense, buttery, and has that melt-in-your-mouth texture everyone loves.
- This Slow Cooker Chocolate Cake is the ultimate dump-and-go dessert—rich, gooey, and perfect for when you need something sweet without heating up the kitchen.
- With its vibrant color and smooth, velvety texture, this Red Velvet Bundt Cake is a show-stopping dessert that’s surprisingly easy to make.
German Chocolate Cake With Coconut Frosting
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup boiling hot water
Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup butter
- 1-1/2 cups shredded sweet coconut
- 1-1/2 teaspoons vanilla extract
- 1 cup chopped pecans
Instructions
- Cake
- Preheat oven to 350 degrees and grease two 8-inch pans. Line the bottom of the pans with parchment paper circles.
- In a large mixing bowl, add the sugar, all-purpose flour, cocoa, baking soda, baking powder, and salt and whisk.
- Next, add the vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients and mix well.
- Add the boiling hot water and mix well.
- Pour batter into two cake pans and bake for 30 minutes or until a cake tester comes out clean.
- Frosting
- While the cake is cooling, add the butter, evaporated milk, sugar, egg yolks, and vanilla extract to a saucepan on medium heat and mix well.
- Cook about 10 minutes until thick, stirring often.
- Remove the pan from the heat and stir in the shredded coconut and chopped pecans.
- Place one of the layers of cake on a cake stand and spread part of the frosting over the top.
- Place the second layer on the top and spread the remainder of the frosting on top of the cake.
Video
Notes
Nutrition
Find more delicious recipes at Julia’s Simply Southern, and South Your Mouth.
