This Coconut Pecan Icing And German Chocolate Cake is sheer decadence. 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 chocolate cake recipe. Mr. German’s chocolate cake was topped with a delightful combination of gooey pecans and coconut which has won the hearts of chocolate lovers for generations.
German Chocolate Cake A Classic Dessert My Way
Don’t Forget To Cool Coconut Pecan Icing Before Frosting
I think this coconut pecan icing would taste great on shoe leather, it’s richness could successfully turn the most mundane cake into a masterpiece. 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. After assembling the cake, chill for several hours to allow the “glue” aka icing, to firm before enjoying a piece with a tall glass of cold milk. It’s guaranteed to be gone before sunrise. Other German chocolate desserts you may enjoy is this decadent German Chocolate Brownie Pie and for the cheesecake fans in your life this No Bake German Chocolate Cheesecake.
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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
Baker’s Original German’s Sweet Chocolate Cake Recipe credit: Kraft
Coconut Pecan Icing And German Chocolate Cake
Ingredients
- Icing:
- 3/4 cup salted butter
- 1 12 oz can evaporated milk
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 Tbsp light corn syrup
- 1/4 tsp salt
- 4 large egg yolks beaten
- 2 tsp pure vanilla extract
- 1 3/4 cup toasted pecan pieces [see cook's note]
- 1 1/2 cup sweetened flaked coconut
- Cake:
- 1 4 oz package Baker's German's Sweet Chocolate
- 1/2 cup water
- 4 large eggs separated
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup butter softened
- 2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup buttermilk
Instructions
- 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 1/4 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 1-1/2 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.
Notes
Lin says
This is seriously a glorious cake. Thanks for sharing, Melissa!
Melissa says
Hi Lin, so good to hear from you, thanks!
Jackie Cooper says
Hi Melissa
What type of knife did you use to cut through this cake with all those pecans.
Melissa says
Any sharp knife will work, it’s not difficult at all to cut.
Heather Graham says
If you heat the knife with hot water, dry the knife and it will slice like butter!
Heather Graham says
If you don’t have buttermilk, you can put regular milk with a teaspoon of vinegar or lemon juice, stir,let it stand It does the same thing.
chakroot says
Hi Melissa, I live in mexico and can´t get buttermilk, is there anything I could substitute it for?
Thanks¡¡
Melissa says
Hi, a great homemade substitute is add 1 Tbsp of lemon juice or white vinegar to the amount of whole milk called for in the recipe. Let it sit for 5 minutes then proceed with the recipe as written.
Kerri Hayes says
if i did these as cupcakes how long you think to cook reg size cupcakes? Maybe 18-22 min?
Melissa says
Hi Kerri, yes I would check them at 18 minutes and adjust as needed. Happy baking ☺
Patti says
My husband requested German chocolate cake for dessert for Thanksgiving (weird, I know!). I am not a baker but I love my hubby so thought I’d give it a whirl. Ran across your recipe (gorgeous pic!!), grabbed my teenage nephew to act as sous chef, crossed my fingers, and jumped in. I failed miserably at making it as beautiful as yours but it was a HUGE hit!! Delish! Rave reviews from all! Great recipe! Thank you!
Melissa says
Hi Patti, I’m delighted you all enjoyed this cake and included it in your Thanksgiving desserts. Thanks so much for taking the time to let me know.
Lienkie Koen says
Im so excited to start baking these recipes are amazing thank you Melissa for sharing it with us
Lienkie Koen says
Thanks Melissa for these wonderful recipes it looks amazing im definitely going to bake!!!
Melissa says
It’s my pleasure!
Susan says
I live in high altitude. Can you give me advice on how to get my cake to not fall. I make this cake every year at Christmas and it always taste amazing but I wouldn’t say it is pretty because the cakes fall. It is a lopsided yummy mess!! Thanks!
Melissa says
Hi Susan, I know baking is a challenge at high altitudes. I’m not sure I have a definitive answer however, if you bake the cake longer than needed and test it before removing from the oven, it should not fall. Also, be careful not to overbeat the batter adding too much air.
Jean says
My cake always falls…why?
Melissa says
Over-mixing and under baking can make cakes fall. I’ve not had that issue with this cake.
Nana says
How much batter do you put in each pan for the 3 layer.
Melissa says
Use a 1/2 cup measuring cup and divide it evenly between the pans.
Tammy says
Do you sift the dry ingredients
Melissa says
I follow the original recipe for this cake but, sifting is always a good idea when baking so, sure go ahead.
Suzanne Wass says
Do you leave the wax paper in the bottom of the cake pan when putting the batter in them? Going to try this cake for my daughter birthday ???? Dec 19,2017
Melissa says
Yes, you do. Peel it off after the layers have cooled before frosting.
Dorothy ortiz says
How long do you back a sheet cake
Melissa says
You’d need to check it at 30-40 minutes. Test with a toothpick in the center for doneness and adjust as needed.
Jackie Clonan says
Melissa, absolutely PERFECT German Chocolate cake. My husband was ahhhhing the minute he walked in. Lots of prep & clean up but SOOOO worth it. Not overly sweet, & just the right amount of icing. Have never made but could not get off my mind after your display. The cake is super light & moist, from egg whites no doubt. I will Def make this for years to come❗️Thank you❗️
Melissa says
Ah, that makes me happy thank you so much for letting me know!
Jackie Clonan says
😢😢😢 I took pics to show you Melissa‼️
Kris says
Hi Melissa, when roasting the pecans what temperature and how long.
Melissa says
From the directions: “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.”
Sur says
I hand a problem with the cakes not rising/flattening, USB this normal? I did live in a higher altitude does that change anything?
Thanks in advance and for sharing this wonderful recipe with everyone!
Melissa says
They absolutely should rise and yes, elevation can affect things.
OLA FLEMING says
Hello Melissa! I’ve NEVER made a German Chocolate Cake before, and would love to try this for the holidays! I was led to your recipe because I like the way you use both brown/white sugars in the ingredients for the frosting. Will the ingredients above be enough to also frost the sides? If not, how much should I increase each ingredient? Thank you!
Melissa says
Absolutely yes, there’s enough frosting for the entire cake. The combination of those sugars gives the frosting a greater depth of flavor, hope you enjoy!
Aysegul says
Woow look great 🙂
Lori @ RecipeGirl says
One of my all-time favorite cake recipes!
Kristen says
This is my dad’s absolute favorite cake ever!
Ashley @ Wishes & Dishes says
I don’t think I would be able to control myself around this cake!
Joanne says
So good, especially for a coconut lover like myself!
Cathy says
I made this last week for my birthday and it was without a doubt the best cake we have ever eaten!!! Thanks so much for the post. Keep them coming!
Melissa says
Wow, I’m delighted you loved this and used it for such a special occasion. Thank you!
Cupcake lover says
Can I use condensed milk instead of evaporated and not use brown sugar?
Melissa says
I’m sure there are other recipes you could follow with those ingredients. This recipe is designed to make just as it is.
Alice says
I made the frosting today for my boyfriends birthday. His grandma used to always make it for him so the pressure is on! I picked your recipe because of the butter and brown sugar…I accidentally boiled at the first step and wonder if that made it thicken early. Idk how it will spread yet but I need to stop taste testing so there will be enough left to frost the layers! Delicious! Thanks for posting!
Melissa says
Wonderful, you’re a great girlfriend!