Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans.
Step 2: Mix the Dry Ingredients
In a large bowl combine:
- Flour
- Sugar
- Cocoa powder
- Baking powder
- Baking soda
- Salt
Whisk until evenly mixed.
Step 3: Add the Wet Ingredients
Add to the bowl:
- Eggs
- Milk
- Oil
- Vanilla
Beat with a mixer for 2 minutes until smooth.
Step 4: Add Hot Coffee
Slowly pour in the hot coffee or water while mixing.
The batter will be thin — this is normal and helps create a moist cake.
Step 5: Bake the Cake
- Divide the batter evenly between the cake pans.
- Bake 30–35 minutes until a toothpick inserted comes out clean.
- Let the cakes cool completely.
Make the Coconut Pecan Frosting 🥥
Step 6: Cook the Frosting
In a saucepan combine:
- Evaporated milk
- Brown sugar
- Egg yolks
- Butter
Cook over medium heat, stirring constantly for about 10–12 minutes until thick.
Step 7: Add Coconut and Pecans
Remove from heat and stir in:
- Vanilla
- Shredded coconut
- Chopped pecans
Let the frosting cool until spreadable.
Assemble the Cake 🍰
- Place one cake layer on a plate.
- Spread a thick layer of coconut pecan frosting.
- Add the second cake layer and frost again.
- Place the final layer and cover the top with frosting.
Traditional German Chocolate Cake usually does not frost the sides, but you can if you like.
Serving Tips ✨
Serve with:
- Fresh whipped cream
- Vanilla ice cream
- A cup of coffee
This cake tastes even better the next day when the frosting soaks slightly into the layers.
✅ Baker’s Secret:
Toast the pecans lightly in a pan for 3–4 minutes before adding them to the frosting. It makes the flavor much richer and nuttier.
If you’d like, I can also show you Grandma’s famous “Million Dollar German Chocolate Cake” (the bakery-style version that is even richer and more moist). 🍫👩🍳