Ingredients

For the Cake:

• ½ cup boiling water
• 4 ounces sweet cooking German chocolate
• 2 cups sugar
• 1 cup butter, softened
• 4 egg yolks
• 1 teaspoon vanilla extract
• 2½ cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 4 egg whites, stiffly beaten

For the Coconut Pecan Frosting:

• 1 cup sugar
• ½ cup butter
• 1 cup evaporated milk (12 oz can)
• 1 teaspoon vanilla extract
• 3 egg yolks
• 1⅓ cups flaked coconut
• 1 cup chopped pecans

Instructions

1. Preheat the oven: Heat oven to 350°F (175°C). Grease and flour two 9-inch square pans or three 8-inch round pans.
2. Melt the chocolate: Pour boiling water over the German chocolate, stirring until melted and smooth. Let cool.
3. Cream butter and sugar: In a large mixing bowl, beat together sugar and butter until light and fluffy.
4. Add egg yolks and flavor: Beat in egg yolks one at a time, then stir in melted chocolate and vanilla.
5. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
6. Mix the batter: Add dry ingredients alternately with buttermilk, beating after each addition until smooth. Gently fold in beaten egg whites.
7. Bake: Divide batter evenly among pans. Bake square pans for 40–45 minutes or round pans for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely: Remove from pans and let cakes cool on wire racks before frosting.

Coconut Pecan Frosting

1. In a medium saucepan, mix sugar, butter, evaporated milk, vanilla, and egg yolks.
2. Cook over medium heat, stirring constantly, until the mixture thickens — about 12 minutes.
3. Remove from heat and stir in coconut and pecans.
4. Let cool until thick enough to spread.

Assemble the Cake

1. Place the first cake layer on a serving plate and spread a generous layer of coconut pecan frosting on top.
2. Add the second cake layer and repeat with more frosting.
3. Top with the final layer and finish with the remaining frosting.
4. Optional: Add a layer of chocolate frosting on the sides for a bakery-style look.

Pro Tips

• Make sure your chocolate is fully melted and cooled before adding it to the batter.
• Don’t skip folding in the beaten egg whites — they give the cake its signature light texture.
• For deeper flavor, toast the pecans lightly before adding them to the frosting.

Storage & Make-Ahead Tips

• Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• You can bake the cake layers ahead of time and freeze them (wrapped well) for up to 2 months.
• Frosting can be made a day ahead and kept refrigerated. Bring to room temperature before spreading.

Final Thoughts

This German Chocolate Cake is the ultimate showstopper — moist, chocolatey layers filled with rich, nutty coconut pecan frosting.
It’s everything you love about classic homemade desserts in one unforgettable bite. Perfect for birthdays, holidays, or any special occasion.