German Chocolate Coconut Layer Cake recipe

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INGREDIENTS

For the Cake:

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 ½ 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 coffee or hot water

For the Coconut-Pecan Frosting:

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

For Chocolate Frosting (optional for sides):

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

INSTRUCTIONS

  1. Make the Cake Layers:
    • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line bottoms with parchment paper.
    • In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
    • Add buttermilk, oil, eggs, and vanilla. Beat on medium speed for 2 minutes.
    • Stir in hot coffee until smooth (batter will be thin).
    • Divide batter evenly into pans and bake 25–30 minutes or until a toothpick comes out clean.
    • Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  2. Make the Coconut-Pecan Frosting:
    • In a medium saucepan over medium heat, whisk together evaporated milk, sugar, and egg yolks.
    • Add butter and cook, stirring constantly, until thickened (about 10–12 minutes).
    • Remove from heat and stir in vanilla, coconut, and pecans. Let cool completely before using.
  3. Make the Chocolate Frosting (optional):
    • Beat butter until creamy. Add powdered sugar, cocoa powder, and salt.
    • Mix in vanilla and cream until smooth and fluffy.
  4. Assemble the Cake:
    • Place first cake layer on a serving plate. Spread ⅓ of the coconut-pecan frosting on top.
    • Repeat with the second and third layers.
    • If desired, frost the sides of the cake with chocolate frosting for a polished look.
    • Chill for at least 30 minutes before slicing for cleaner cuts.

If you’d like, I can also give you a quick 1-bowl shortcut version of this cake that uses a cake mix but still tastes bakery-quality. That might save you time while keeping the same flavor. Would you like me to prepare that version too?

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