Grandma’s German Chocolate Cake – Classic Coconut Pecan Delight

Grandma’s German Chocolate Cake is a timeless dessert featuring rich chocolate layers and a luscious coconut-pecan frosting. This classic recipe is perfect for birthdays, holidays, or any time you crave a nostalgic treat.

Ingredients

For the Cake:

• 4 oz (113g) German sweet chocolate, chopped
• 1/2 cup boiling water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Melt German chocolate in boiling water, stirring until smooth. Let cool.
3. In a bowl, whisk together flour, baking soda, and salt.
4. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in melted chocolate and vanilla.
5. Add flour mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
6. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into batter.
7. Divide batter evenly among prepared pans. Bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto racks to cool completely.

Make the Frosting:

8. In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). Remove from heat. Stir in vanilla, coconut, and pecans. Cool until spreadable.

Assemble:

9. Spread frosting between layers and over top of cake. Leave sides unfrosted for a classic look.

Tips

• Use room temperature ingredients for the best texture.
• Let the cake cool completely before frosting for clean layers.

FAQ

• Can I use a different chocolate? German sweet chocolate is traditional, but semi-sweet can be substituted in a pinch.
• How do I store leftovers? Keep covered at room temperature for up to 2 days, or refrigerate for longer freshness.

Love classic cakes? Try our Lemon Cream Cheese Bread for a tangy twist!