Easy German Chocolate Cake Coconut Pecan Frosting is the kind of dessert I make when I want people to stop talking for a second after the first bite. You know those days when you need a cake that feels special, but you also do not want to spend hours fussing with fancy steps? Yep, that is exactly what this is for. It is rich, chocolatey, and topped with that sticky, nutty frosting that tastes like a candy bar. I started making this after a birthday party where the store bought cake was honestly just fine, but not memorable. This one is memorable, and it is still totally doable on a regular weekend. 
What is German Chocolate Cake?
German Chocolate Cake is a layered chocolate cake that is usually lighter in chocolate flavor than a super dark fudge cake, but it is still definitely chocolate. The big signature is the coconut pecan frosting, which is cooked on the stovetop until it turns thick and glossy, then spread on the cake in cozy, messy layers.
Quick note because a lot of people wonder this: it is not actually from Germany. It is named after a baker named Samuel German who made a type of sweet baking chocolate. Over time, the cake took on the name, and the frosting became the star of the show.
If you love this whole flavor vibe, you might also want to peek at this easy German chocolate pecan pound cake on another day when you want something a little more slice and snack friendly.
How to Make German Chocolate Cake {video_youtube}
I am going to walk you through how I make it at home with simple steps and ingredients you can actually find. This is the part where you put on a playlist, preheat the oven, and let your kitchen smell like chocolate for a while.
What you will need
- Chocolate cake mix or your favorite homemade chocolate cake batter
- Eggs, oil, and water (or milk) if using a mix
- Butter
- Evaporated milk
- Brown sugar or granulated sugar
- Egg yolks
- Vanilla
- Sweetened shredded coconut
- Chopped pecans
- A pinch of salt
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My simple step by step method
1) Bake the cake. Make your chocolate cake layers in two 9 inch pans (or three if you like thinner layers). I grease the pans well and add a circle of parchment if I have it, because nothing ruins the mood like a stuck cake. Bake and cool completely.
2) Cook the coconut pecan frosting. In a saucepan over medium heat, melt butter, then stir in evaporated milk, sugar, egg yolks, and a pinch of salt. Keep stirring. You are not trying to boil it hard, just a gentle cook until it thickens. This usually takes around 8 to 12 minutes. When it coats the spoon and looks like a soft caramel pudding, take it off the heat and stir in vanilla, coconut, and pecans.
3) Cool the frosting a bit. Do not skip this. If you spread it while it is piping hot, it can slide right off the cake and make a sweet little mess. I like it warm but not scorching, kind of like hot oatmeal temperature.
4) Assemble. Put one cake layer down, spread on a thick layer of frosting, add the next layer, repeat. Traditionally the sides are not fully frosted, and I love that because it looks homey and you do not have to fuss with getting it perfect. You can add a little extra on top and let it drip casually toward the edges.
Sometimes, if I want extra chocolate energy, I will add a thin swipe of chocolate frosting on the sides just to frame it. Totally optional, and nobody will complain either way.
If you want another version with more details, this easy German chocolate cake is a great companion recipe to compare notes with.
I made this for my dad and he said it tasted like the cake from his childhood church dinners, just better. The coconut pecan frosting was the first thing gone, and everyone kept picking at the crumbs.
Variations of German Chocolate Cake
The classic is classic for a reason, but you can absolutely play around with it. I do this depending on who I am baking for and what I have in the pantry.
Here are a few easy twists:
Sheet cake style: Bake in a 9×13 pan and spread the frosting on top. This is my go to for potlucks because it travels well and you do not have to stack layers.
Chocolate upgrade: Stir mini chocolate chips into the frosting after it cools a little, so they keep their shape.
Nut swap: Walnuts work if you do not have pecans. The flavor changes a bit, but it is still delicious.
Toasted coconut: Toast half the coconut in a dry pan until golden, then mix it in. It adds a deeper, nuttier flavor.
If you are in the mood for a totally different dessert but still want that big chocolate payoff, this decadent chocolate cheesecake trifle is one of those recipes that disappears fast.
Tips for the Perfect German Chocolate Cake
This cake is not hard, but it is the kind of recipe where a few small choices make it come out amazing instead of just okay. These are my real life tips from making it more times than I can count.
Let the cakes cool fully. Warm cake plus warm frosting equals sliding layers. I have learned this the sticky way.
Stir the frosting constantly. Egg yolks need steady heat and steady stirring so they thicken smoothly without scrambling. If you are nervous, lower the heat and take your time.
Chop pecans into bite friendly pieces. Big chunks can make slicing messy. I like a mix of small and medium pieces so every bite gets nuts without feeling like you are chewing forever.
Use a serrated knife to slice. The frosting is thick and textured, so a gentle sawing motion makes cleaner slices.
If you like pecans and buttery flavors, you would probably also love this easy butter pecan praline poke cake. It has that cozy Southern dessert feel too.
Also, do not stress about the look. German chocolate cakes are supposed to look a little rustic. That is part of the charm.
Common Mistakes to Avoid
I have made every mistake on this list at least once, so you do not have to.
1) Rushing the frosting. If you pull it off the heat too soon, it will be runny and soak into the cake. You want it thick enough to mound on a spoon.
2) Overcooking the frosting. If you cook it too long or too hot, it can turn grainy or too stiff once it cools. Medium heat is your friend.
3) Using cold cake straight from the fridge. Cold cake is fine, but the frosting can tighten up and feel heavy. I like serving it slightly cool or room temp so the texture is softer.
4) Forgetting the pinch of salt. It sounds small, but it balances the sweetness and makes the coconut and pecans taste more like themselves.
And if you are someone who always ends up making a second dessert, because one is never enough, this easy carrot cake with cream cheese frosting is my other crowd pleasing option when chocolate is not the main request.
Common Questions
Can I make the coconut pecan frosting ahead of time?
Yes. Make it up to 3 days ahead, store it in the fridge, then let it sit out for a bit so it softens before spreading.
Do I have to use cake mix?
Nope. Use homemade chocolate cake if you want. I use mix when I need it easy and reliable, and homemade when I want a baking project.
How do I store the finished cake?
Cover it well. It can sit at cool room temperature for a day, but after that I refrigerate it. Let slices warm up a bit before eating for best texture.
Can I freeze German Chocolate Cake?
Yes. Freeze slices wrapped well. The frosting texture holds up surprisingly well. Thaw in the fridge overnight.
What if I do not have evaporated milk?
Evaporated milk works best for the classic frosting texture. In a pinch you can use half and half, but the frosting may be a little thinner and take longer to thicken.
One last nudge to bake it this week
If you want a cake that feels like a celebration without making you tired, Easy German Chocolate Cake Coconut Pecan Frosting is the one I keep coming back to. Take your time on the frosting, let the layers cool, and you will end up with that sweet, nutty topping that makes everyone hover near the cake stand. If you want extra guidance on the frosting itself, this linked Coconut Pecan Frosting Recipe – Allrecipes is a handy reference to compare ingredients and cook time. Make it for a birthday, a Sunday dinner, or honestly just because you feel like your week needs a win. Let me know if you go classic layers or sheet cake style, because I love hearing how people make it their own. 
German Chocolate Cake
Ingredients
Method
- Preheat the oven and grease two 9 inch cake pans. Optionally, add parchment paper.
- Prepare the cake batter according to the instructions if using a mix and pour into the prepared pans.
- Bake until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- In a saucepan over medium heat, melt the butter. Stir in the evaporated milk, brown sugar, egg yolks, and a pinch of salt.
- Cook the mixture gently while stirring until it thickens, around 8 to 12 minutes. Remove from heat and stir in vanilla, coconut, and pecans.
- Let the frosting cool to a warm but not hot temperature to prevent it from sliding off the cake.
- Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Add the second layer on top and repeat the frosting process. Traditionally, the sides are left unfrosted.
