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Decadent German Chocolate Cake with Coconut Pecan Frosting

A classic three-layer German chocolate cake built on Baker's sweet chocolate, egg-white-lifted layers, and a rich stovetop coconut pecan frosting. A true American classic that never goes out of style.
Print Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Cooling & Frosting Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 12 slices
Calories: 720
Ingredients Method Notes

Ingredients
  

Cake:
4 oz Baker's German Sweet Chocolate Bar chopped
1/2 cup boiling water
2 and 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp fine sea salt
1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs separated
2 tsp vanilla extract
1 cup full-fat buttermilk
Coconut Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 tsp vanilla extract
1 and 1/3 cups sweetened shredded coconut
1 cup toasted pecans roughly chopped
Optional Chocolate Buttercream:
1/2 cup unsalted butter softened
1 and 1/2 cups powdered sugar sifted
1/3 cup unsweetened cocoa powder
3 tbsp heavy cream
1/2 tsp vanilla extract

Method
 

Preheat oven to 350 degrees F. Grease, line, and flour three 9-inch round pans.
    Melt chopped chocolate in boiling water, stir smooth, and cool to room temperature.
      Whisk flour, baking soda, and salt in a bowl and set aside.
        Separate eggs, keeping whites in a clean grease-free bowl.
          Cream butter and sugar for 5 minutes until pale and fluffy. Add egg yolks one at a time, then vanilla and cooled chocolate.
            Alternate adding flour mixture and buttermilk in three and two portions. Mix until just combined.
              Whip egg whites to stiff glossy peaks. Fold into batter in two additions.
                Divide batter among pans and bake 30 to 35 minutes until a toothpick comes out clean. Cool completely.
                  Make frosting: cook evaporated milk, sugar, egg yolks, and butter over medium heat for 10 to 12 minutes until thick. Stir in vanilla, coconut, and pecans. Cool until spreadable.
                    Layer cake with coconut pecan frosting between each layer and on top. Apply optional chocolate buttercream to sides. Decorate with toasted pecan halves and shredded coconut.

                      Notes

                       
                      • Use Baker's German Sweet Chocolate bar for authentic flavor, not bittersweet or semi-sweet.
                      • Fold whipped egg whites gently to preserve the airy crumb.
                      • Cool frosting fully to room temperature before assembling.
                      • Toast pecans before adding to the frosting for deeper flavor.
                      • Bring refrigerated cake to room temperature before serving.