German Chocolate Cake

Updated: Mar 16

Chocolate, pecans and coconut - almost too good to be true!

This German chocolate cake recipe takes it to another level! It is made with soft chocolate cake layers, filled with a cream of toasted pecans and coconut flakes and decorated with the most delicious brown sugar chocolate buttercream! If you want to surprise your loved ones with a simple but genius dessert, make this recipe!!!


When I first heard about the name German Chocolate cake I was wondering why it was called like that since in Germany we do not have a cake like that. A traditional chocolate cake in Germany would be a bundt cake with a chocolate glaze, no coconut, no pecans.

However, this genius cake was not invented by Germans, but all thanks goes to Samuel German and his German Chocolate blend, which is originally used in the German Chocolate cake. Additionally, the signature coconut pecan filling makes this cake so unique. It consists of a cream made of eggs, evaporated milk, sugar and butter topped with toasted coconut and pecans. Yes, it is as delicious as it sounds!

Frosted or naked?

Traditional German Chocolate cake is not decorated with buttercream, but it not only adds a lot to a nice appearance but also to an intense chocolate flavor. The chocolate buttercream I am using is made with brown sugar and unsweetened cocoa powder, for a rich color and chocolate taste.

German Chocolate Cake


1 1/2 cups (300 g) sugar

2 cups (240 g) flour

3/4 cup (75 g) dark cocoa powder

1 tsp baking powder

2 tsp baking soda

1 tsp salt

2 eggs

1 cup (250 ml) butter milk

1/2 cup (125 ml) vegetable oil

2 tsp vanilla

1 cup (250 ml) coffee, hot

For the Pecan-Coconut Filling:

1 cup (250 ml) evaporated milk

3 egg yolks

1/2 cup (100 g) sugar

1/2 cup (100 g) brown sugar

1/2 cup (57 g) butter

1 tsp vanilla

1 cup (125 g) chopped pecans, toasted

3/4 cup (54 g) coconut flakes, toasted

3/4 cup (54 g) coconut stripes, toasted (or flakes)