German Chocolate Cake with Coconut‑Pecan Filling
Decadent chocolate layers sandwiched with rich, gooey coconut‑pecan filling—this German chocolate cake is the ultimate celebration dessert with nostalgic, indulgent vibes.
Servings 12
Ingredients
Chocolate Cake:
- 2 1/3 cups 325 gr all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- ¾ cup 85 gr unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1 tbsp hot water
- 1 tsp instant coffee
- 1/2 cup 115 gr unsalted butter, softened (1 stick)
- 2 cups 400 gr granulated white sugar
- 1/2 cup 120 gr sour cream
- ½ cup vegetable or canola oil 120 ml – 4 oz
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 1 1/2 cup buttermilk 120 ml – 4 oz
Coconut-Pecan Filling
- 1 1/2 cups evaporated milk 360 ml – 12 oz
- 2 tbsp 30 gr tbsp cornstarch
- 3/4 cup unsalted butter 173 gr – 1 1/2 sticks
- 1 1/2 cup 300 gr packed light brown sugar
- 2 tsp pure vanilla extract
- 3 cups shredded coconut I suggest unsweetened coconut
- 1 1/2 cups 190 gr chopped pecans
Chocolate Buttercream (optional):
- ½ cup 115 gr unsalted butter, softened
- 2 1/2 cups 350 gr confectioners’ sugar
- 1/4 cup 28 gr unsweetened natural or Dutch-process cocoa powder
- 1-2 tbsps heavy cream or milk 173 gr – 1 1/2 sticks
- 1/4 tsp salt
- 1 tsp pure vanilla extract
Instructions
Chocolate Cakes:
- Heat your oven to 350ºF (180ºC) and prepare two 9-inch (23-cm) cake pans with parchment paper and a light coating of baking spray.
- In a big bowl, mix together flour, baking powder, baking soda, cocoa, and salt. Set aside.
- Dissolve instant coffee in hot water and set it aside.
- Use an electric hand mixer or a stand mixer to beat butter until creamy (about 3-4 minutes). Add sugar and beat on high for another 4 minutes until it's creamy and light. Add sour cream, oil, vanilla, vinegar, and the coffee mixture, beating for about 1 minute.
- On low speed, add the flour mixture in three parts, alternating with buttermilk, starting and ending with the flour. Mix until just combined, around 30-45 seconds. Don't overmix.
- Pour the batter into the prepared pans.
- Bake for around 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Take the cakes out of the oven and let them cool in the pans on wire racks for 10 minutes before removing them. Let the cakes cool completely, right-side up, on a wire rack before taking off the parchment paper.
Coconut Filling:
- Combine 2 tablespoons of evaporated milk with cornstarch in a small bowl. Set aside.
- In a medium saucepan over medium heat, mix the rest of the evaporated milk, butter, and brown sugar. Whisk occasionally as it comes to a low boil. Once boiling, add the cornstarch mixture and whisk constantly until it thickens a bit, around 3-5 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Let it cool completely before layering it on the cake; it will thicken more as it cools.
Optional Chocolate Buttercream:
- In another bowl, use an electric mixer to beat unsalted butter until soft and fluffy. Gradually add confectioners' sugar, one cup at a time, and keep mixing until well blended. Stir in heavy cream and pure vanilla extract. Continue mixing until the frosting is smooth and easy to spread. If it's too thick, add more heavy cream slowly. If it becomes too thin, incorporate a small amount of powdered sugar.
Assemble cake:
- Make sure the cakes are level: use a big serrated knife to trim a thin layer off the cake tops, creating a flat surface.
- Put one cake layer on your cake stand or serving plate. Spread half of the coconut pecan filling evenly over the top.
- Add the second cake layer on top. If you're using it, spread the chocolate buttercream on top.
- Cover the top evenly with the rest of the coconut pecan filling. If you like, you can decorate it with extra pecans.
- To prevent the cake from falling apart as you cut it, refrigerate for at least an hour before slicing.