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German Chocolate Cake

A classic German chocolate cake known for its rich, caramel-like coconut pecan frosting. Sweet, nutty, and indulgent, this iconic dessert is layered with a thick, textured topping that makes every bite unforgettable.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 35 minutes
Servings: 12 slices
Course: Baked Goods, Cakes, Classic Recipes, Dessert, Holiday Treats
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz evaporated milk 1 can
  • 5 egg yolks
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter
  • 1 1/2-2 cups pecan pieces
  • 1 1/2-2 cups shredded sweetened coconut

Method
 

  1. Separate eggs and reserve yolks. In a medium saucepan, whisk together evaporated milk, egg yolks, and sugar until well combined.
  2. Add butter and cook over medium heat, stirring frequently, until mixture comes to a gentle boil and begins to thicken.
  3. Remove from heat and let cool for 15–20 minutes until slightly thickened.
  4. Stir in pecan pieces and shredded coconut until mixture reaches a thick, spreadable consistency.
  5. Spread half of the frosting over the first cake layer. Place second layer on top and gently press down.
  6. Spread remaining frosting over the top layer. Slice and serve slightly warm or at room temperature.

Notes

This recipe makes frosting for a two-layer cake. Sides are traditionally left unfrosted. Toast pecans or coconut for deeper flavor.