German Chocolate Coconut Layer Cake

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INGREDIENTS

For the Chocolate Cake:

  • 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 tsp instant coffee (optional, enhances chocolate flavor)
  • 1 cup buttermilk, at room temperature
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Coconut Pecan Filling:

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

For the Chocolate Frosting (optional for outside):

  • 1 cup unsalted butter, softened
  • 3½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • ¼ cup heavy cream (plus more as needed)

Instructions

1. Bake the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, and coffee powder.
  3. Add buttermilk, oil, eggs, and vanilla. Mix until combined.
  4. Carefully stir in the boiling water (batter will be thin).
  5. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

2. Make the Coconut Pecan Filling:

  1. In a medium saucepan, whisk evaporated milk, sugar, egg yolks, and butter over medium heat.
  2. Cook, stirring constantly, until thickened (about 10–12 minutes).
  3. Remove from heat and stir in vanilla, coconut, and pecans.
  4. Let cool completely before using.

3. Make the Chocolate Frosting (optional):

  1. Beat butter until creamy. Add cocoa powder, powdered sugar, salt, and vanilla.
  2. Add cream a little at a time, beating until light and fluffy.

4. Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread ⅓ of the coconut filling on top.
  2. Repeat with second and third layers.
  3. Optionally frost the outside and sides with chocolate frosting, or leave the sides bare for a rustic look.
  4. Chill for 30 minutes before slicing.

Enjoy your rich, gooey, and absolutely indulgent German Chocolate Coconut Layer Cake! Let me know if you want a smaller version or tips for storing.

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