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German Chocolate Cake

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A rich and moist German Chocolate Cake layered with luscious coconut-pecan frosting, perfect for any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup sweetened condensed milk

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Mix together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt in a large bowl.
  3. Add in softened butter, buttermilk, eggs, and vanilla to the dry ingredients. Beat until creamy and smooth.
  4. Stir in the boiling water until combined; the batter will be thin.
  5. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  6. Combine the shredded coconut, chopped pecans, and sweetened condensed milk in a saucepan over medium heat and cook until thickened.
  7. Spread the coconut-pecan frosting between layers and on top of the cooled cake.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://ameliasweets.com/2026/07/29/german-chocolate-cake-2/

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