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4.62 from 175 votes

Best Ever German Chocolate Cake

Best Ever German Chocolate Cake a moist chocolate cake and traditional coconut pecan frosting, layer upon layer of goodness.
Prep Time15 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Servings: 16 slices
Calories: 650kcal
Author: Sandra

Ingredients

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Coconut Pecan Frosting (makes 5 1/2 cups)

  • 2 cups evaporated milk
  • 2 cups white granulated sugar
  • 6 egg yolks beaten with 2 teaspoons water
  • 1 cup butter or margarine
  • 2 teaspoons vanilla extract
  • 2 cups chopped pecans
  • 2 cups sweetened flaked coconut

Instructions

Chocolate Cake

  • Preheat oven to 350º F. Grease 3-8 or 9 inch round cake pans and lightly dust with cocoa powder. I like to make a 2 layer cake and set the 3rd aside for kids that don't like the frosting and my sisters with nut allergies. 
  • In mixing bowl (I use my Kitchen Aid), add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.
  • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.
  • Evenly distribute cake batter between the prepared cake pans.
  • Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  • Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.
  • Make frosting while cake is baking, as it needs an hour to cool.

Coconut Pecan Frosting

  • In a large saucepan combine evaporated milk, sugar, egg yolks, margarine, and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools.
  • Let cool 1 hour then spread on cooled cake. I use 1 1/2 cups in between each layer and then use the rest to frost the outside. For easier cutting, place the frosted cake in the fridge for 30 minutes before slicing and serving. Enjoy!

Nutrition

Calories: 650kcal | Carbohydrates: 77g | Protein: 9g | Fat: 37g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 434mg | Potassium: 361mg | Fiber: 4g | Sugar: 59g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 2mg