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German Chocolate Cake



German chocolate cake is a timeless classic, celebrated for its rich flavors and indulgent textures. Originating in the United States, this cake’s name is derived not from its country of origin, but from its creator, Samuel German, who developed the original recipe’s chocolate.

Today, we’re going to delve into the secrets of crafting an authentic German chocolate cake, complete with its signature coconut-pecan frosting. So, roll up your sleeves, preheat your oven, and let’s embark on a culinary journey that will leave your taste buds singing.

video instructions available below 👇 


For the Cake:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1 cup buttermilk, room temperature

For the Coconut-Pecan Frosting:
– 1 cup evaporated milk
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans


1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

2. In a medium bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

6. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.

7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. While the cakes are baking, prepare the coconut-pecan frosting. In a saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, until the mixture thickens, about 10-12 minutes.

9. Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature.

10. Once the cakes have cooled completely, carefully remove them from the pans. Place one cake layer on a serving plate and spread a generous amount of the coconut-pecan frosting over the top. Repeat with the remaining layers, stacking them on top of each other.

11. Use the remaining frosting to cover the top and sides of the cake, creating a beautiful, rustic finish.

12. Serve slices of this decadent German chocolate cake and watch as smiles light up around the table.


Indulge in the rich, luscious flavors of an authentic German chocolate cake. From its moist, cocoa-infused layers to its dreamy coconut-pecan frosting, every bite is a symphony of delight. Whether it’s for a special occasion or a simple gathering with loved ones, this cake is sure to impress. So, gather your ingredients, unleash your inner baker, and savor the magic of homemade goodness. Enjoy!

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