It’s the same classic chocolate cake you love, but with more of that decadent gooey coconut pecan topping. Also, it’s a lot easier to make because you don’t have to deal with all those layers. To win!
BE PICTURED IN; CHARACTERIZED IN:
let’s be honest What unites those of us who love German chocolate cake is our deep appreciation for the coconut pecan frosting.
What is German chocolate cake?
German chocolate cake is typically made as a layered chocolate cake with a sweet frosting loaded with grated coconut and pecans. It’s delicious when done right.
The thing that’s wrong with most German chocolate cakes
The problem I have with store-bought versions of this beloved cake is that they’re often made with way too little coconut-pecan goodness. (I suspect they can cut costs by adding plain chocolate icing to the traditional topping.)
I find that unacceptable. Sure, spritz on some ganache rosettes if you want to get fancy, but leave the coconuts and pecans where they belong: on top of a chocolate cake.
How to Make Easier (and Better) German Chocolate Cake
While the classic recipe uses a light, sweetened chocolate to flavor the cake, I prefer a combination of unsweetened chocolate and cocoa powder for a deeper, richer-tasting cake. I think this suits the sweet frosting better.
Speaking of sweet frosting, making all of this in one layer increases the frosting-to-cake ratio, which I fully support.
How to Make Gooey Coconut Pecan Frosting
This Coconut Pecan Frosting is made like no other frosting. Cooked over the stove, it lands somewhere between a thick custard and cottage cheese. condensed milk, egg yolks, brown sugar and butter are beaten in a saucepan over medium heat until thick. Then fold in your coconut and pecans and that’s it!
Can I make this as a layer cake?
If you want to make this cake a layer, divide the batter between two 8-inch round cake pans and bake until the tops are touching again, about 20-25 minutes. Cool the cakes completely, leveling the tops if necessary.
Place the cake layer on a plate and top with a generous layer of coconut pecan frosting, place the second layer on top and gently spread the remaining icing over the cake.
Make-ahead tips for German chocolate cake
Yes! You can make both the cake and the frosting ahead of time. The baked cake should be wrapped tightly in plastic before refrigerating (for up to 3 days) and wrapped in both plastic and foil when freezing (1 month). The icing should be stored in an airtight container and can be stored in the fridge for a day or two. Bring the frosting to room temperature and stir before using.
Save German chocolate cake
This cake will stay fresh on the counter at room temperature after baking if kept well covered. If you want to keep it longer, you can keep it covered in the fridge for a few more days before the cake starts to dry out properly.
Who invented the German chocolate cake?
I’ll leave you with this fun fact: the German chocolate cake gets its name from the commonly used type of chocolate, Baker’s German Chocolate (named after its creator, Samuel German), not the country of origin, so it’s actually a classic American cake!
More chocolate dessert recipes
- Sour Cream Chocolate Cake
- Chocolate ganache cake
- Bittersweet chocolate cake
- Chocolate Pecan Tart
- Chocolate Bourbon Cake
German Chocolate Snack Cake with Coconut Pecan Frosting
ingredients
For the cake:
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2 cups (280G) all purpose flour
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1/4 cup (21G) unsweetened cocoa powder
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon kosher salt
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1 Cup boiling water
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4 ounces unsweetened baking chocolate
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1/2 teaspoon espresso powderoptional (for deeper chocolate flavor)
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2 cups (400G) granulated sugar
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4 big eggs
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1 Cup rapeseed oil
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2 teaspoon vanilla extract
For the Coconut Pecan Frosting:
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3 big egg yolk
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8th ounces condensed milk
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1 1/2 cups (323G) lightly packed Brown sugar
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4 ounces (113 g, 1 floor) unsalted butter
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1 teaspoon vanilla
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1/4 teaspoon kosher salt
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2 1/2 cups sweetened grated coconut
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1 1/2 cups chopped pecans
method
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Prepare the oven and pan:
Preheat oven to 350°F. Grease a 9×13-inch baking pan.
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Combine the dry ingredients:
Sift the flour, cocoa, baking powder, baking soda, and salt into a large mixing bowl.
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Make the dough:
In a measuring cup, combine boiling water, chocolate, and espresso. Cover and melt the chocolate in the hot water for about 10 minutes and beat until smooth. Check the water with your finger; it’s okay if it’s still a little warm, but it shouldn’t feel hot anymore.
In a separate bowl (or in your measuring cup, if it’s big enough), mix together chocolate water, sugar, eggs, oil, and vanilla extract. Whisk to combine.
Pour the chocolate mixture into the flour mixture and beat using a stand mixer or hand mixer until just combined. Periodically stop and scrape the bottom of the bowl.
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Bake the cake:
Spread the batter in the pan and bake for 25 to 35 minutes, or until the top comes back to the touch, the sides of the cake pull away from the pan easily and a toothpick inserted in the center comes out clean.
Leave the cake in the pan and set on a wire rack to cool completely before frosting, about 45 minutes.
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Prepare glaze:
Whisk together the egg yolks, condensed milk, and brown sugar in a saucepan. Add the butter and heat over medium-high heat, stirring constantly, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans.
The glaze should be thick, creamy, and crunchy with coconut and pecans.
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Finishing the cake:
Cool the frosting to room temperature and spread generously on the cake. Serve the cake from the pan.
The cake can be made a few days ahead, but wait until before serving with the coconut pecan frosting. This cake is best served the same day it is frozen. Leftovers can be kept covered at room temperature for 2 to 3 days.
| nutritional information (per serving) | |
|---|---|
| 819 | calories |
| 47g | Fat |
| 93g | carbohydrates |
| 10g | protein |
