Name: German Chocolate Cake with Coconut Pecan Frosting Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: German
Ingredients: 4 oz semi-sweet chocolate - finely chopped; 1/4 cup Dutch-process cocoa powder; 1/2 cup boiling water; 2 cups all-purpose flour; 3/4 teaspoon baking soda; 12 tablespoons unsalted butter - softened; 1 cup granulated sugar; 3/4 cup light brown sugar - packed; 3/4 teaspoon salt; 4 large eggs; 1 teaspoon vanilla extract; 3/4 cup sour cream; 2 cups heavy cream; 2 cups granulated sugar; 6 large egg yolks; 1 teaspoon salt; 1 cup unsalted butter; 2 teaspoons vanilla extract; 2 cups pecans - toasted and finely chopped; 4 cups sweetened shredded coconut - toasted

There's something incredibly nostalgic and comforting about a classic German Chocolate Cake, especially when topped with the luscious, rich coconut pecan frosting. This German Chocolate Cake with Coconut Pecan Frosting Recipe perfectly balances tender chocolate layers with that signature, buttery frosting that's loaded with toasted coconut and crunchy pecans. It’s a cake that instantly feels like a celebration at home.

A close-up of a four-layer chocolate cake with a light brown coconut and nut frosting between each thick, dark, moist cake layer and spread on top. The frosting looks creamy with small pieces of shredded coconut and nuts visible within it. One slice is missing, showing the dense texture and rich filling inside. The cake sits on a wooden plate, with some crumbs and frosting bits around it on a white marbled surface. The background is dark and blurred, making the cake stand out. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make German Chocolate Cake with Coconut Pecan Frosting Recipe
Top Tip
How to Serve German Chocolate Cake with Coconut Pecan Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
German Chocolate Cake with Coconut Pecan Frosting Recipe

Why You'll Love This Recipe

This German Chocolate Cake with Coconut Pecan Frosting Recipe isn’t just another chocolate cake; it’s a slice of Southern charm and tradition. I’ve made this recipe for countless birthdays and family gatherings — each time, it brings smiles and requests for seconds.

Classic Flavor Combo: It highlights that perfect marriage of rich chocolate and sweet, toasted coconut pecan goodness that’s timeless.
Moist Cake Layers: The combination of sour cream and melted chocolate ensures each bite is tender and moist — no dry crumb here.
Homemade Frosting: This isn’t a store-bought spread; it’s a cooked custard-style frosting packed with texture and flavor that you’ll want to savor forever.
Impress Without Stress: Though it sounds fancy, the steps are straightforward, making it approachable for both experienced bakers and newbies.

This image shows a three-layer chocolate cake with a light brown, creamy topping that has bits of coconut and nuts all over the top and between the layers. Each dark brown cake layer looks soft and thick, with the coconut and nut mixture spread evenly between them, oozing slightly at the edges. The cake is on a wooden board with a woman's hand holding a slice lifted slightly from the cake. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays a crucial role. The bittersweet chocolate and cocoa powder give the cake its deep chocolate flavor, while the sour cream adds moisture and a slight tang that balances the sweetness. Then, for the frosting, the eggs, butter, and sugars cook together gently, creating that glossy, rich texture that clings beautifully to the toasted pecans and coconut.

Flat lay of finely chopped semi-sweet chocolate pieces, a small white bowl of Dutch-process cocoa powder, a small white bowl with clear boiling water, a small white bowl of all-purpose flour, a small white bowl of granulated sugar, a small white bowl of packed light brown sugar, a small white bowl of unsalted butter cubes softened, four whole uncracked large brown eggs with clean shells, a small white bowl of sour cream, a small white bowl of heavy cream, a small white bowl of light golden toasted shredded coconut, a small white bowl of finely chopped toasted pecans, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Semi-sweet chocolate: Finely chopped to melt smoothly into the batter, giving an intense chocolate base without bitterness.
Dutch-process cocoa powder: Adds a rich, dark chocolate flavor and helps deepen the color of the cake.
Boiling water: Unlocks the chocolate flavor by melting the cocoa and chopped chocolate together.
All-purpose flour: Provides the structure; measure carefully for a balanced crumb.
Baking soda: Helps the cake rise and creates a tender texture when paired with the acidic sour cream.
Unsalted butter: Adds richness and moisture to both the cake and frosting; softened butter blends better in the batter.
Granulated sugar & light brown sugar: Brown sugar adds a subtle caramel note, complementing the chocolate and pecans perfectly.
Salt: Enhances all the flavors, don’t skip it!
Large eggs: Provide structure and moisture; adding one at a time ensures proper incorporation.
Vanilla extract: Adds warmth and rounds out the chocolate flavor beautifully.
Sour cream: For moist crumb and a slight tang that balances the sweetness.
Heavy cream (or evaporated milk): Forms the base for the rich frosting; evaporated milk is a nice alternative for a slightly lighter version.
Egg yolks: Give the frosting its creamy custard texture.
Pecans: Toasted for maximum crunch and flavor, they add that signature nutty bite.
Sweetened shredded coconut: Toasted for a toasty chew and sweetness, a must for authentic frosting.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this German Chocolate Cake with Coconut Pecan Frosting Recipe, making little tweaks depending on the occasion or who I'm baking for. Personalizing it makes the baking journey even more fun!

Variation: Sometimes, I swap out half the pecans for toasted walnuts — it adds a different kind of crunchy depth that my family adores.
Dairy-Free Adaptation: I’ve used coconut cream instead of heavy cream and dairy-free butter substitutes in the frosting to great success, keeping that coconutty essence alive.
Smaller Crowds: Want fewer servings? I halve the recipe to make a single-layer cake for a cozy treat that doesn’t overwhelm.

Step-by-Step: How I Make German Chocolate Cake with Coconut Pecan Frosting Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F and prepping your pans: greasing them carefully, lining the bottoms with parchment, and then greasing and flouring the parchment and sides. This trick makes the cakes slide out so easily — no frustrating stuck layers.

Step 2: Mix Dry Ingredients & Melt Chocolate

Whisk your flour, baking soda, and salt together and set aside. Then, combine cocoa powder and chopped semi-sweet chocolate in a bowl. Pour boiling water over it and cover, letting it sit for 5 minutes—once smooth and cooled, it’s ready to bring your batter to life.

Step 3: Cream Butter and Sugars

Using your stand mixer with the paddle attachment, beat the softened butter with granulated and brown sugars for about 3 minutes until the mixture becomes light and fluffy. This step incorporates air, which helps the cake rise beautifully.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition — this ensures the batter stays smooth. Stir in vanilla and mix again until light and fluffy. Don’t forget to scrape down the sides periodically to keep things evenly mixed.

Step 5: Combine Chocolate Mixture

Pour in your cooled chocolate mixture and beat for about 30–45 seconds. It’s so rewarding at this point — your batter will start to look glossy and rich.

Step 6: Alternate Flour and Sour Cream

With your mixer on low, add the flour mixture and sour cream alternately, beginning and ending with flour. This alternating method keeps your batter tender and prevents overmixing, which can toughen cakes.

Step 7: Bake the Cake Layers

Divide batter evenly between your pans. Bake 30 minutes or until a toothpick inserted comes out with just a few moist crumbs. Let them cool in pans for 10 minutes, then remove cakes to wire racks to cool completely before slicing.

Step 8: Make the Coconut Pecan Frosting

Combine heavy cream, sugar, egg yolks, and salt in a saucepan. Stir frequently over medium heat until it reaches a low simmer and thickens slightly. Remove from heat and stir in butter, vanilla, toasted coconut, and toasted pecans. Let it cool to room temperature — it’ll thicken beautifully and become luscious and spreadable.

Step 9: Assemble Your Cake

Slice each cake layer horizontally to get four layers total. Place the first cake layer on your stand or plate, spread about 1 ½ cups frosting evenly to the edges. Repeat with remaining layers, then spread the last of the frosting on top. I like to keep the sides naked so you see those rich chocolate layers peeking through.

Top Tip

From my experience, attention to detail in each step makes all the difference between a good cake and a truly memorable one.

Chocolate Melting: Don’t rush cooling the chocolate mixture — if it’s too warm when mixed in, it can scramble the eggs or thin the batter too much.
Butter Temperature: Always use softened butter, not melted. It traps air during creaming for a lighter cake.
Frosting Cooking: Stir the frosting constantly when heating; it can burn easily. Low and slow is best.
Layer Cooling: Wait until cakes are completely cooled before slicing, or the frosting could melt and slide off.

How to Serve German Chocolate Cake with Coconut Pecan Frosting Recipe

German Chocolate Cake - Serving Suggestion

Garnishes

I like to sprinkle a few extra toasted pecans and a little extra shredded coconut on top right before serving — it adds a lovely texture contrast and pretty finish that’s inviting to guests.

Side Dishes

This cake shines on its own, but I sometimes like pairing it with a simple cup of black coffee or a glass of cold milk to cut through the sweetness. Fresh berries on the side can add a refreshing pop, too.

Creative Ways to Present

For birthdays or special holidays, I’ve decorated the cake edges with piped whipped cream rosettes and crushed toasted pecans for a professional look. Sometimes, I add edible gold leaf pieces atop the frosting for an extra wow factor, especially at holiday parties!

Make Ahead and Storage

Storing Leftovers

I usually wrap any leftover cake tightly in plastic wrap and keep it at room temperature for up to 24 hours, but if it’s longer than that, I pop it in the fridge (covered) to keep the frosting fresh. Before eating refrigerated cake, I let it come to room temperature — the flavors and texture come alive again.

Freezing

Freezing works well for the cake layers before assembling. I wrap each layer tightly in plastic and foil, freezing up to one month. When ready to serve, just defrost layers overnight in the fridge and frost fresh. I don’t recommend freezing the frosted cake, as the frosting texture shifts.

Reheating

If you want to warm a slice, a few seconds in the microwave (10–15 seconds) is plenty to soften the frosting without melting it. Just be cautious not to overheat!

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-process?

Dutch-process cocoa powder is preferred because it has a milder, less acidic flavor that complements the chocolate layers perfectly. Regular cocoa powder can be used if it’s what you have, but expect a slightly different (usually more bitter) taste.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs clinging, your cake is done. Avoid opening the oven early or too often to keep the temperature steady.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day ahead and keep them wrapped tightly at room temperature or refrigerated. Store the frosting separately in the fridge and assemble the day you want to serve it for the freshest taste and texture.

What if I don't like pecans or coconut?

This cake truly shines with its classic coconut pecan frosting, but if you’re not a fan, you might try a smooth chocolate ganache or cream cheese frosting for a different take. Just know you’ll be missing out on the unique texture and flavor that makes German Chocolate Cake special!

Final Thoughts

This German Chocolate Cake with Coconut Pecan Frosting Recipe holds a special place in my heart — it’s the cake I reach for when I want to impress without stress, and it never fails to deliver smiles. I hope you’ll try it out and find yourself making it time and time again, sharing those rich, moist slices and that unforgettable coconut pecan frosting with your loved ones.