This made from scratch German Chocolate Cake with a homemade coconut pecan icing is sheer decadence. It consists of a triple layer chocolate cake that's frosted with a gooey rich homemade icing that everyone will love.
Best German Chocolate Cake Recipe
How to Make Homemade German Chocolate Cake and Coconut Pecan Icing Recipe
I think this coconut pecan icing recipe would taste great on shoe leather. It's richness could successfully turn the most mundane chocolate layer cake into a masterpiece. This cake is guaranteed to be gone before sunrise.
- What's the traditional icing used to frost a German Chocolate Cake? The icing used is a rich and gooey conglomeration of pecans and coconut plus sugar, butter, evaporated milk, corn syrup, salt and vanilla.
- How is this different from the original frosting? The traditional coconut-pecan icing recipe used for this classic cake is typically made with all granulated or white sugar. I like to use half of each kind of sugar to expand the flavor profile just a bit. As usual, this recipe is my own and reflects the depth of flavor and color that brown sugar gives to this icing giving it a caramel taste.
- Is it necessary to toast the pecans for the icing? I highly recommend taking the time to toast the pecans prior to adding them to the icing. Let them cool, then mix them into the frosting.
- It's imperative that the icing cool to room temperature before attempting to frost the cake or it will result in a gloppy mess. The cake layers must also be completely cooled.
- How do you store German Chocolate Cake? After assembling the cake and frosting the layers chill it in the refrigerator for several hours. This will allow the icing to firm before enjoying a piece with a tall glass of cold milk. You can keep this cake covered and chilled for up to 1 week.
Other Southern Chocolate Cake Recipes to Add to the Menu
Where did German chocolate cake originate? The history of this classic cake is fascinating. Contrary to popular thought, German chocolate isn't from Germany. It's named after Sam German an American, who developed a sweet baking chocolate for Baker's Chocolate Company in the mid-1800's. He further increased the popularity of German chocolate with his own famous original chocolate cake recipe. Mr. German's chocolate cake was topped with a delightful combination of gooey pecans and coconut which has successfully won the hearts of chocolate lovers for generations. Other chocolate cakes and desserts to make:
- Double Chocolate Cake made from scratch.
- Dense and rich Southern style Chocolate Sour Cream Pound Cake recipe.
- See how to make the best Chocolate Layer Cake Recipe for any special occasion.
- Cute Chocolate Lasagna Parfaits from Center Cut Cook.
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Helpful Kitchen Items:
- Electric Hand Mixer
- 3-Piece Non Stick Cake Pans
- Footed Cake Stand
- Stainless Steel Pie and Cake Cutter/Server
German Chocolate Cake and Coconut Pecan Icing
- ¾ cup salted butter
- 1 12 oz can evaporated milk
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 tablespoon light corn syrup
- ¼ teaspoon salt
- 4 large egg yolks beaten
- 2 teaspoon pure vanilla extract
- 1 ¾ cup toasted pecan pieces
- 1 ½ cup sweetened flaked coconut
- 1 4 oz package Baker's German's Sweet Chocolate
- ½ cup water
- 4 large eggs separated
- 2 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter softened
- 2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- To toast the pecans, lay in a single layer on a standard cookie sheet. Toast in a 350°F oven for 6-8 minutes, then cool.
- Icing - In a heavy bottomed saucepan over medium high, melt the butter with the milk, granulated and brown sugar, corn syrup and salt.
- Cook until the sugars have dissolved, then lower the heat to medium.
- Whisk ¼ cup of the warm liquid into the egg yolks to temper, then whisk the egg yolks into the saucepan.
- Cook over medium stirring until thickened around 12-15 minutes. The consistency should coat the back of a spoon like a thin pudding. [Tip: The icing will thicken more as it cools]
- Remove from the heat and add the vanilla, toasted pecan pieces and coconut. Pour into a bowl and cool to room temperature to thicken before frosting cake.
- Yield: filling and icing for 1 (9) inch 3-layer cake, 9 x 13-inch sheet cake or 24 cupcakes
- To make the cake: Oven preheated to 350°F. Cover the bottoms of 3 (9-inch) round pans with waxed paper; and spray sides with cooking spray.
- Microwave the chocolate and water in a large microwaveable bowl on HIGH 1-½ to 2 minutes or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
- Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
- Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beating until well blended after each addition.
- Add egg whites; stir gently until well blended. Pour into prepared pans.
- Bake for 30 minutes or until a toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 minutes then remove from pans to wire racks. Cool completely.
- Spread the coconut-pecan filling and icing between the cake layers and onto top of cake.