This German Chocolate Layer Cake with Pecan Coconut Filling brings together moist chocolate cake layers and a rich, sweet filling. It’s a classic layered cake recipe that will impress anyone and is surprisingly simple to master. Get ready to bake a delicious treat that everyone will love.
Key Ingredients & Substitutions:
- Unsweetened Cocoa Powder: For deep chocolate flavor. You can use Dutch-processed cocoa for a darker cake.
- Buttermilk: Creates a tender crumb. If you don’t have buttermilk, add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes.
- Sweetened Shredded Coconut: Essential for the filling. Do not use unsweetened coconut for this recipe.
- Pecans: Adds crunch and flavor to the filling. Walnuts can be used as a substitute if you prefer.
- Evaporated Milk: Key for the creamy texture of the filling. Do not substitute with regular milk.
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Pecan Coconut Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Servings: 12
- Calories per serving: 550
- Tools Needed: Three 8-inch round cake pans, mixing bowls, whisk, electric mixer, saucepan
Step-by-Step Instructions:
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
2. Mix Dry Ingredients for Cake
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps.
3. Combine Wet Ingredients for Cake
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Pour this wet mixture into the dry ingredients.
4. Finish the Cake Batter
Mix until just combined, then slowly add the hot water, mixing until the batter is smooth. Be careful not to overmix. The batter will be thin.
5. Bake the Cake Layers
Divide the batter evenly among the three prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Start the Pecan Coconut Filling
In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens, about 10-12 minutes.
7. Finish the Filling
Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the filling cool completely. It will thicken further as it cools.
8. Assemble Your Layered Cake
Place one cooled cake layer on your serving plate. Spread about one-third of the pecan coconut filling evenly over the top. Repeat with the second cake layer and another third of the filling. Place the final cake layer on top and spread the remaining filling over the top of the cake.
Variation Ideas:
- Add a thin layer of chocolate ganache to the top before adding the filling for extra chocolate flavor.
- Sprinkle toasted coconut flakes around the base of the cake for added texture.
- For a stronger pecan flavor, toast the pecans before adding them to the filling.
Storage Instructions:
Store your German Chocolate Layer Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for about 30 minutes before serving for the best texture.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature. The filling can also be made a day ahead and refrigerated.
Why is my cake dry?
Overmixing the batter or overbaking the cake layers can lead to a dry cake. Make sure to mix until just combined and remove from the oven when a skewer comes out clean.
Can I use fresh coconut?
While you can use fresh coconut, the sweetened shredded variety provides the classic texture and sweetness for this recipe.
My filling is too runny. What went wrong?
The filling needs to be cooked long enough to thicken. Ensure you stir constantly over medium heat until it reaches a pudding-like consistency. It will also thicken as it cools.
Can I freeze German Chocolate Layer Cake?
Yes, you can freeze individual slices or the whole cake (unfrosted) tightly wrapped for up to 1 month. Thaw in the refrigerator overnight before serving.
Do I need a special pan for this layered cake recipe?
Standard 8-inch or 9-inch round cake pans work perfectly for this layered cake recipe. Adjust baking time slightly if using different pan sizes.