Chocolate Coconut Pecan Perfection

Indulge in the ultimate dessert experience with this exquisite Homemade German Chocolate Cake. This multi-layered masterpiece is a celebration of rich chocolate, luscious coconut, and crunchy pecans, making it the perfect centerpiece for any special occasion. Each bite offers a symphony of textures and flavors, from the tender, moist chocolate cake layers to the irresistible gooey coconut pecan filling, all brought together with an optional, decadent chocolate frosting. Prepare to impress your guests and delight your palate with a cake that looks as spectacular as it tastes.

Our perfected German Chocolate Cake recipe elevates a classic to new heights. Featuring four magnificent layers of tender chocolate cake, each is generously doused with a flavorful rum syrup to ensure unparalleled moisture and depth. The cake is then filled and crowned with the iconic caramel-like coconut pecan filling, and for those who desire an extra touch of indulgence, it’s artfully adorned with a rich chocolate ganache icing. This isn’t just a dessert; it’s a memorable culinary journey, crafted from scratch with love and precision.

Why You Must Make This Iconic German Chocolate Cake

There are certain desserts that transcend mere sweetness, becoming cherished traditions and unforgettable moments. This German Chocolate Cake is precisely one of them. A decade ago, I had the pleasure of baking a German chocolate cake for my dear friend Pam’s birthday, recreating a beloved flavor from her childhood. Ten years later, as we gather once more to celebrate, this iconic cake remains the star attraction. It’s a testament to its enduring appeal and the joy it brings.

Here’s why this particular German Chocolate Cake recipe stands out and deserves a spot in your baking repertoire:

• Unforgettable Flavor Profile: It’s the quintessential birthday cake for anyone who adores the harmonious blend of deep chocolate, sweet coconut, and nutty pecans. Each element is perfectly balanced, creating a flavor experience that is both rich and surprisingly delicate.
• Visually Stunning Presentation: With its impressive four layers, decadent coconut pecan filling, and luxurious chocolate frosting, this cake boasts a bakery-quality appearance. Your friends and guests will be absolutely captivated by its beauty, convinced it came from a professional patisserie.
• A Truly Special Occasion Dessert: The multiple layers, combined with two distinct frostings, transform this into an extraordinary dessert, perfect for any significant celebration or when you simply want to make an ordinary day feel special.
• Absolutely Delicious: Beyond its beauty and complexity, the most compelling reason to make this cake is its undeniable deliciousness. It’s a guaranteed crowd-pleaser that will have everyone asking for a second slice and the recipe!

While my own family has traditionally favored simpler, pure chocolate cakes (considering nuts and coconut as rather unconventional additions!), my friends’ more adventurous palates introduced me to the magic of German Chocolate Cake. It was through this journey that I discovered David Lebovitz’s remarkable recipe, a true masterpiece. His innovative approach, especially the use of a rum syrup, ensures that every layer remains incredibly moist, even if the cake is slightly overbaked. This specific Homemade German Chocolate Cake recipe truly is a game-changer and a resounding success!

Key Ingredients for the Perfect German Chocolate Cake

Creating an exceptional German Chocolate Cake begins with selecting the right ingredients and understanding their role. Here’s a closer look at what you’ll need and some crucial tips:

• Kitchen Staples: Gather your foundational ingredients like granulated sugar, unsalted butter, large eggs (all at room temperature for optimal mixing), all-purpose flour, baking soda, and salt. Ensuring these are fresh and properly measured is the first step to success.
• Vanilla Extract: Always opt for pure vanilla extract. Its rich, aromatic notes are essential for enhancing the overall flavor profile of both the cake and the frostings. Avoid artificial vanilla for superior taste.
• Quality Chocolate: This recipe calls for both Semisweet Chocolate and Unsweetened Chocolate, finely chopped. This specific blend creates a deep, complex chocolate flavor that defines the cake, without being overly sweet.
• Baking Powder: A leavening agent crucial for the cake’s rise. Always check the expiration date, as baking powder loses potency over time. To test its freshness, simply place a spoonful in a bowl of very hot water; if it bubbles vigorously, it’s still active and good to use.
• Buttermilk: Use buttermilk at room temperature. Its acidity reacts with the baking soda to create a tender, moist crumb. If you don’t have buttermilk on hand, you can easily make your own (see Recipe Tips section).
• Egg Yolks: Beyond the whole eggs used in the cake batter, extra egg yolks are essential for the rich, custard-like coconut pecan filling. For easier separation, it’s best to separate eggs when they are cold, as the yolks are firmer and less likely to break.
• Pecans: Toasted pecans are non-negotiable! Toasting them (gently in a dry pan or oven) before finely chopping brings out their natural oils and deepens their nutty flavor, which is a critical component of the filling’s taste and texture.
• Coconut: Like pecans, toasted coconut is key. Briefly toasting it refreshes its flavor and enhances its inherent nuttiness, adding a wonderful chewiness to the filling.
• Dark Rum: A small amount of dark rum is added to the sugar syrup, which moistens the cake layers. Similar to salt, alcohol acts as a flavor enhancer, adding a subtle warmth and complexity without an overpowering alcoholic taste. For an alcohol-free option, vanilla extract works well.
• Light Corn Syrup: This ingredient is used in the chocolate ganache icing to give it a beautiful glossy finish, making your cake look even more professional and appealing.
• Heavy Cream: Heavy cream is crucial for adding luxurious richness and a silky smooth texture to the chocolate ganache, creating a truly decadent topping.

Expert Recipe Tips for a Flawless German Chocolate Cake

Achieving a show-stopping German Chocolate Cake involves a few key techniques that elevate it from good to absolutely phenomenal. This recipe incorporates two distinctive methods that may be new to some bakers: carefully splitting each cake layer horizontally to create four thinner layers, and dousing these layers with a flavorful sugar syrup, often enhanced with rum.

• Room Temperature Ingredients are Paramount: If you’re accustomed to baking cakes from scratch, many of the steps will feel familiar. However, the importance of bringing butter, eggs, and buttermilk to room temperature cannot be overstated. This ensures they emulsify smoothly and completely into the batter, resulting in a perfectly uniform texture and an evenly baked cake.
• PRO-Tip for Buttermilk: No buttermilk in the fridge? No problem! You can easily create a substitute. Pour 1 tablespoon of a neutral-colored vinegar (such as white vinegar or apple cider vinegar) into a 1-cup liquid measuring cup. Then, fill the rest of the cup with regular milk up to the 1-cup mark. Let it sit for a few minutes until it slightly curdles, stir, and use as directed.
• Mastering Egg Whites for a Lighter Crumb: Whipped egg whites are folded into the batter to achieve the cake’s characteristic light and airy texture. For successful whipping, meticulous attention to detail is required. PRO-Tip: Your egg whites must be absolutely free from any trace of grease, including oils, butter, or even a speck of egg yolk. Any fat will prevent them from whipping up to stiff peaks. To be safe, use three bowls for separation: one for yolks, one for each individual white as you separate it, and a third clean bowl to collect all the successfully separated whites.
• Enhance Chocolate Flavor with Coffee: The chocolate for the cake is melted with water, but a wonderful alternative is to use the same amount of cooled, leftover coffee. PRO-Tip: Many seasoned bakers note that coffee significantly enhances the natural depth of chocolate flavor in desserts, making it a subtle but impactful addition to your German Chocolate Cake batter. Give it a try for an even richer chocolate experience!
• Precision for Even Layers: Once the cake batter is prepared, I recommend dividing it evenly between your two prepared cake pans. Using a kitchen scale to weigh the batter in each pan ensures your layers will be uniform in size and thickness, contributing to a professional appearance. If a scale isn’t available, simply eyeball it as accurately as possible.
• Cutting Layers with Confidence: After your cakes are baked, removed from their pans, and completely cooled, it’s time to slice them horizontally to create four layers. PRO-Tip: To make cutting perfectly even layers easier, insert toothpicks around the perimeter of each cake layer, just slightly below the halfway point. These toothpicks will serve as a reliable guide for your knife.
• The Serrated Knife Technique: Use a long, sharp serrated knife. Begin by gently sawing the knife around the cake, just above your toothpick guides. Once you’ve scored the entire circumference, gradually slice inwards, allowing the serrations to do the work, until the cake is perfectly sliced in half.
• The Magic of Rum Syrup: To guarantee an incredibly moist cake, don’t skip the sugar syrup! It’s a simple concoction of sugar dissolved in hot water. Dark rum is added for its complex flavor notes, which beautifully complement the chocolate. However, if you prefer to avoid alcohol, a teaspoon or two of pure vanilla extract makes an excellent substitute, adding its own delightful aroma.
• Applying the Syrup: Use a pastry brush or a basting brush to evenly apply the sugar syrup to the cut side of each cake layer. Distribute it thoroughly, but you may not need to use all of the syrup.
• Homemade German Chocolate Frosting: A Revelation: If your experience with German chocolate frosting has been limited to canned varieties, prepare for a revelation with this homemade version. The secret lies in gently toasting the nuts and coconut first (at 350°F for about 5 minutes, stirring occasionally and watching carefully to prevent burning). This simple step deepens their flavor. These toasted elements are then folded into a rich, cooked custard base made with heavy cream, sugar, and egg yolks.
• Cooling the Filling for Perfect Consistency: Once the custard mixture has cooked and thickened to a luscious consistency, pour it immediately over the butter, toasted pecans, and coconut. Stir until the butter is fully melted and incorporated. It is absolutely crucial to allow this filling to cool completely to room temperature before spreading it onto your cake layers. This ensures it sets properly and doesn’t run.
• Assembly and Decoration: Layer, fill, and frost your cake as directed in the recipe. For a decorative touch, consider piping chocolate stars around the top edge of the cake, creating a beautiful border for the coconut pecan topping. Next time, I plan to make these stars slightly larger to ensure complete coverage of the exposed cake, making for an even more polished finish. I used a large open star tip for piping.
• Streamline Your Baking: Make Ahead Options: To make your baking process more manageable, consider preparing components in advance. The baked cake layers can be made, cooled completely, and then tightly wrapped in plastic wrap. If freezing, also wrap them in foil and defrost them in the refrigerator overnight before continuing. The sugar syrup can also be made ahead of time and stored in the refrigerator.

This Homemade German Chocolate Cake recipe was first introduced in June 2010, accompanying cherished photos from a friend’s birthday celebration. The accompanying images and detailed text were thoughtfully updated in 2019, commemorating another wonderful birthday gathering.

Frequently Asked Questions About German Chocolate Cake

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The Recipe:

German Chocolate Cake Recipe

Prep Time
30 minutes

Cook Time
55 minutes

Total Time
1 hour 25 minutes

Yield
16 servings

Craft the ultimate German Chocolate Cake featuring four decadent layers, a rich caramel, coconut, and pecan filling, and a luscious chocolate frosting for an unforgettable dessert experience!

Ingredients

For the Cake Layers:

• 2 ounces (56g) semisweet chocolate, finely chopped
• 2 ounces (56g) unsweetened chocolate, finely chopped
• 6 tablespoons water or brewed coffee, cooled
• 2 sticks (226g) unsalted butter, at room temperature
• 1 ¼ cup (250g) + ¼ cup (50g) granulated sugar, divided
• 4 large eggs, separated into yolks and whites
• 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240ml) buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the Coconut Pecan Filling:

• 1 cup (240ml) heavy cream
• 1 cup (200g) granulated sugar
• 3 large egg yolks
• 6 tablespoons (85g) unsalted butter, cut into small pieces
• ½ teaspoon salt
• 1 cup (115g) pecans, toasted and finely chopped
• 1 ⅓ cups (100g) shredded coconut, toasted

For the Rum Syrup:

• 1 cup (240ml) water
• ¾ cup (150g) granulated sugar
• 2 tablespoons dark rum (optional, substitute with 1-2 tsp vanilla extract if preferred)

For the Chocolate Icing (Ganache):

• 8 ounces (226g) semisweet chocolate, finely chopped
• 2 tablespoons light corn syrup
• 3 tablespoons (42g) unsalted butter
• 1 cup (240ml) heavy cream

Instructions

1. Preheat your oven to 350°F (175°C). Butter two 9-inch round cake pans, then line the bottoms with parchment paper rounds. Set aside.
2. Combine the semisweet and unsweetened chocolates with the 6 tablespoons of water (or coffee) in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until the chocolate is mostly melted. Whisk until completely smooth, then set aside to cool to room temperature.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and 1 ¼ cups of the granulated sugar on medium-high speed for about 5 minutes, until the mixture is light and fluffy. Beat in the cooled melted chocolate, then add the egg yolks one at a time, mixing well after each addition until fully incorporated.
4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and ½ teaspoon salt. Gradually add half of the dry ingredients to the chocolate mixture, mixing on low speed until just combined. Next, pour in the buttermilk and vanilla extract, mixing briefly. Finally, add the remaining dry ingredients, mixing until the batter is smooth and no streaks of flour remain, being careful not to overmix.
5. In a clean, grease-free bowl (preferably metal or glass), beat the separated egg whites with an electric mixer until they hold soft peaks. Gradually add the remaining ¼ cup of granulated sugar, continuing to beat until the egg whites are glossy and form stiff peaks. Gently fold about one-third of the whipped egg whites into the cake batter to lighten it, then carefully fold in the remaining egg whites until just incorporated, ensuring the batter remains airy.
6. Divide the cake batter evenly between the two prepared cake pans (for best results, weigh them for equal portions). Smooth the tops with an offset spatula. Bake for approximately 45 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean. Allow the cake layers to cool completely in their pans on a wire rack before attempting to remove them.
7. While the cake layers are baking and cooling, prepare the coconut pecan filling, rum syrup, and chocolate icing.
8. To make the Coconut Pecan Filling: In a medium saucepan, whisk together the heavy cream, 1 cup of sugar, and 3 egg yolks. In a large heatproof bowl, combine the 6 tablespoons of butter (cut into small pieces), ½ teaspoon salt, toasted coconut, and toasted pecan pieces. Heat the cream mixture over medium-low heat, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon (it should reach about 175-180°F / 80-82°C). Do not boil.
9. Immediately pour the hot custard mixture over the butter, pecan, and coconut mixture in the large bowl. Stir vigorously until the butter is completely melted and all ingredients are well combined. Set the filling aside to cool completely to room temperature before assembling the cake. The filling will thicken further as it cools.
10. To make the Rum Syrup: In a small saucepan, combine 1 cup water and ¾ cup sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove from heat and stir in the dark rum (if using). Set aside to cool to room temperature.
11. To make the Chocolate Icing (Ganache): Place the 8 ounces of chopped semisweet chocolate in a heatproof bowl with the light corn syrup and 3 tablespoons of butter. In a separate small saucepan, heat the 1 cup heavy cream until it just begins to boil around the edges. Remove from heat and immediately pour the hot cream over the chocolate mixture. Let stand for about 1 minute to allow the chocolate to melt, then whisk gently until the ganache is smooth and glossy. Let cool to room temperature until it reaches a spreadable consistency.
12. Cake Assembly: Once the cake layers are completely cooled, carefully remove them from their pans. Using a long, serrated bread knife, cut each 9-inch cake layer horizontally in half, creating four thinner layers in total. Place the first cake layer on your chosen cake plate or serving stand. Using a pastry or basting brush, generously brush the cut side of this layer with the cooled rum syrup. Spread about ¾ cup of the cooled coconut pecan filling evenly over the syrup-brushed layer, making sure to extend it all the way to the edges.
13. Carefully place another cake layer on top of the filling. Repeat the process: brush the layer with rum syrup, then spread another ¾ cup of coconut pecan filling. Continue with the remaining layers, brushing each with syrup and spreading filling, including the top layer.
14. Finally, frost the sides of the assembled cake with the cooled chocolate icing (ganache). If desired, use a piping bag fitted with a large open star tip to pipe a decorative border of chocolate icing around the top edge of the cake, beautifully framing the irresistible coconut pecan topping. Serve and enjoy!

Notes

This recipe has been lovingly adapted from a creation by the renowned David Lebovitz.

For best results, the cake can be stored at room temperature for up to a day or two, ensuring any cut surfaces are well-covered with plastic wrap to maintain moisture. For longer freshness, transfer the cake to the refrigerator. It can also be frozen for extended storage; wrap it tightly in plastic wrap and then foil, then thaw in the refrigerator before serving.

Recommended Products

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• Small Offset Spatula
• 9-inch Parchment Rounds
• 9-inch USA Pan Bakeware Round Cake Pan

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving:
Calories: 644Total Fat: 45gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 163mgSodium: 466mgCarbohydrates: 58gFiber: 3gSugar: 41gProtein: 7g

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