German Chocolate Coconut Layer Cake

by

INGREDENT

For the Cake:

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

For the Coconut-Pecan Frosting:

  • 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

Optional Chocolate Frosting (for outer layer or piping):

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

Instructions

1. Make 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 powder, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, oil, and vanilla. Mix until well combined.
  4. Stir in boiling water (batter will be thin).
  5. Divide batter evenly between pans and bake 30–35 minutes, or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make Coconut-Pecan Frosting:

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

3. Optional Chocolate Frosting:

  1. Beat butter until creamy.
  2. Add cocoa powder and powdered sugar, beating slowly at first, then increase speed.
  3. Add vanilla and cream, beating until smooth and spreadable.

4. Assemble:

  1. Place one cake layer on a serving plate. Spread with ⅓ of the coconut-pecan frosting.
  2. Repeat with the second and third layers.
  3. If desired, frost the outside with chocolate frosting and pipe decorations around the edges.
  4. Chill slightly to set before slicing.

Let me know if you’d like a no-bake version or want to turn it into cupcakes or bars!

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