German Chocolate Coconut Layer Cake

by

INGREDIENTS

For the Cake Layers:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup hot water or hot brewed coffee (for richness)

For the Coconut-Pecan Filling:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 1½ cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla extract

For the Chocolate Frosting (optional but delicious!):

  • 1 cup unsalted butter, softened
  • ½ cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • ¼ cup milk (plus more if needed)
  • 1 tsp vanilla extract

Instructions

1. Bake the Cake Layers:

  • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
  • In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
  • Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
  • Carefully stir in the hot water (or coffee). Batter will be thin.
  • Divide batter evenly among the prepared pans.
  • Bake for 25–30 minutes or until a toothpick comes out clean.
  • Cool in pans 10 minutes, then remove and let cool completely on wire racks.

2. Make the Coconut-Pecan Filling:

  • In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
  • Stir constantly until thickened, about 10–12 minutes.
  • Remove from heat and stir in coconut, pecans, and vanilla.
  • Let cool completely before spreading on cake.

3. Make the Chocolate Frosting (Optional):

  • Beat butter until creamy. Add cocoa and powdered sugar, alternating with milk.
  • Beat until fluffy and smooth. Mix in vanilla.
  • Add more milk as needed to reach spreading consistency.

4. Assemble the Cake:

  • Place one cake layer on a serving plate. Spread ⅓ of the coconut-pecan filling.
  • Repeat with second layer and filling.
  • Top with third cake layer and spread remaining filling on top.
  • If using chocolate frosting, frost the sides of the cake, leaving the top with coconut filling exposed.

Enjoy your rich, moist, and nutty German Chocolate Coconut Layer Cake! 🍫🥥🎂

Let me know if you’d like a smaller version or cupcakes!

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