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Coconut-Pecan Icing And German Chocolate Cake

German Chocolate Cake and Coconut Pecan Icing

Course Cakes, Dessert
Cuisine American
Keyword coconut-pecan-icing-and-german-chocolate-cake
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour
Servings 16 servings (may vary)
Calories 574kcal
Author Melissa Sperka


  • 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
  • Cake:
  • 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. 


The recipe makes enough icing to frost the cake completely, if desired.


Serving: 1serving | Calories: 574kcal | Carbohydrates: 65g | Protein: 6g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 363mg | Potassium: 156mg | Fiber: 2g | Sugar: 51g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg