German Chocolate Layer Cake With Coconut Pecan Frosting

German chocolate layer cake

Iain Bagwell / Photolibrary / Getty Images

Prep: 5 mins
Cook: 40 mins
Cool: 30 mins
Total: 75 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
432 Calories
27g Fat
43g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 432
% Daily Value*
Total Fat 27g 35%
Saturated Fat 14g 70%
Cholesterol 106mg 35%
Sodium 242mg 11%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 9%
Protein 6g
Calcium 99mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a recipe for German chocolate cake from scratch, with a coconut pecan frosting and filling. Layer up with this homemade layer cake and begin to feel the magical-ness of German sweet chocolate. It's so delicious that you'll probably have more than one piece and that is OK! 


  • 4 ounces Baker's German's Sweet Chocolate (melted and cooled)
  • 2 1/3 cup cake flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter (room temperature)
  • 1 cup buttermilk (divided)
  • 1 teaspoon vanilla
  • 2 eggs
  • For the Coconut Pecan Frosting and Filling:
  • 3/4 cup evaporated milk
  • 1/2 cup light brown sugar (firmly packed)
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 3 egg yolks (slightly beaten)
  • 1 1/3 cups Baker's Angel Flake coconut (3-ounce can)
  • 1 cup pecans (chopped)

Steps to Make It


  1. Gather the ingredients.

  2. Grease two 9-inch layer cake pans and line bottoms with waxed paper.

  3. Sift together flour, sugar, baking soda, baking powder, and salt. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla.

  4. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.

  5. Pour batter into prepared cake pans. Bake in a preheated 350 F oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.

  6. Cool in pans on rack for 15 minutes. Remove and cool completely on racks.

  7. Frost with coconut pecan frosting, below.

Coconut-Pecan Frosting and Filling

  1. Gather the ingredients.

  2. In a saucepan over medium heat, combine milk, sugars, butter, and vanilla.

  3. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled).

  4. Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.

  5. Remove from heat and stir in coconut and pecans.

  6. Cool to spreading consistency, beating occasionally.