German Chocolate Coconut Layer Cake recipe

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INGREDIENT

For the Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk, room temperature
  • 1 cup hot water
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract

For the Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla extract

For Chocolate Frosting (optional for sides):

  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 3–4 tbsp milk
  • 1 tsp vanilla extract

INSTRUCTION

  1. Prepare the Cake Layers
    • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
    • In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, baking powder, and salt.
    • Add buttermilk, hot water, oil, eggs, and vanilla. Beat until smooth and well combined.
    • Divide batter evenly into the prepared pans.
    • Bake for 25–30 minutes, or until a toothpick inserted in the center 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, whisk together evaporated milk, sugar, and egg yolks. Add butter.
    • Cook over medium heat, stirring constantly, until mixture thickens (about 10–12 minutes).
    • Remove from heat. Stir in coconut, pecans, and vanilla.
    • Let frosting cool to room temperature before using.
  3. Make the Chocolate Frosting (Optional)
    • Beat butter until creamy. Add powdered sugar, cocoa powder, milk, and vanilla.
    • Beat until fluffy and spreadable.
  4. Assemble the Cake
    • Place one cake layer on a serving plate. Spread 1/3 of the coconut-pecan frosting over the top.
    • Repeat with the remaining layers, stacking them carefully.
    • If desired, frost the sides with chocolate frosting for a more finished look.
    • Garnish with extra pecans or coconut if desired.
  5. Serve & Store
    • Let the cake sit for at least 30 minutes before slicing to allow the frosting to set.
    • Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

If you want, I can also give you a one-bowl quick version of this cake that skips the chocolate frosting and focuses just on the rich coconut-pecan filling. Would you like me to make that version?

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