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Classic Vintage German Chocolate Cake Recipe with Easy Coconut-Pecan Frosting

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A nostalgic and moist German chocolate cake layered with a rich, textured coconut-pecan frosting that balances sweet and nutty flavors perfectly.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (225g) unsalted butter, cut into pieces
  • 1 cup (240ml) evaporated milk
  • 1 1/2 cups (300g) granulated sugar
  • 4 egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (120g) sweetened shredded coconut
  • 1 cup (100g) chopped pecans, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, tapping out excess flour.
  2. Sift together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
  5. Slowly add boiling water to the batter, stirring carefully; batter will be thin.
  6. Divide batter evenly between prepared pans and tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans on a wire rack for 10 minutes, then invert onto racks to cool completely.
  9. For the frosting, combine butter, evaporated milk, sugar, and egg yolks in a medium saucepan over medium heat.
  10. Stir constantly for 12-15 minutes until mixture thickens and turns golden brown, coating the back of a spoon.
  11. Remove from heat and stir in vanilla extract, shredded coconut, and toasted pecans. Let cool to room temperature; do not refrigerate.
  12. Place one cake layer on a serving plate and spread half the frosting evenly on top.
  13. Place second cake layer over the first and spread remaining frosting on top and around sides.
  14. Use a spatula dipped in hot water to smooth the frosting easily.
  15. Let cake set at room temperature for about an hour before serving.

Notes

Do not overmix the batter to keep the cake tender. Stir frosting constantly over medium heat to avoid curdling. Toast pecans in a dry skillet for 3-5 minutes before adding to frosting. Use a spatula dipped in hot water to smooth frosting. The batter will be thin, which is normal. Frosting firms at room temperature; avoid refrigerating to keep spreadable texture.

Nutrition

Keywords: German chocolate cake, coconut-pecan frosting, vintage cake recipe, moist chocolate cake, classic dessert

Find it online: https://flurpchef.com/classic-vintage-german-chocolate-cake-recipe-with-easy-coconut-pecan-frosting/