German Chocolate Coconut Layer Cake

Introduction

german chocolate coconut layer cake There’s something magical about a layered cake that’s rich with moist chocolate sponge, filled with gooey coconut-pecan frosting, and finished with just the right touch of drizzle. That’s what you get with this classic German Chocolate Coconut Layer Cake — a beloved Southern dessert that’s both indulgent and nostalgic.

If you’re a fan of rich, decadent cakes that combine chocolate with a hint of nutty sweetness, then this is one you absolutely must try. For more coconut-based treats that wow at the table, check out the Pineapple Layer Cake Glaze — it shares that same tropical twist with a creamy finish.

This recipe is perfect for birthdays, holidays, or anytime you want to impress a crowd. With layers of soft chocolate cake, and that unmistakable coconut-pecan filling, it’s a dessert that never fails to steal the show. Try pairing it with something fresh like this Easy Creamy Cucumber Salad to balance the richness.

 Ingredients

For the Chocolate Cake Layers:

• 2 cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1½ tsp baking powder

• 2 tsp baking soda

• ½ tsp salt

• 1 tsp instant coffee granules (optional, enhances chocolate)

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup hot water

For the Coconut-Pecan Filling:

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 egg yolks

• ½ cup unsalted butter

• 1½ tsp vanilla extract

• 1½ cups sweetened shredded coconut

• 1 cup chopped pecans

For the Chocolate Drizzle (optional):

• ½ cup semi-sweet chocolate chips

• 2 tbsp heavy cream

Directions

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

2. Make the chocolate cake batter:
   In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and instant coffee.

3. Add wet ingredients:
   Add the buttermilk, oil, eggs, and vanilla. Mix until well combined. Then slowly stir in hot water. Batter will be thin.

4. Bake the cakes:
   Divide batter evenly among pans and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

5. Make the coconut-pecan filling:
   In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.

6. Assemble the cake:
   Place one cake layer on a serving plate. Spread a generous amount of the coconut filling on top. Repeat with the remaining layers, ending with filling on top.

7. Optional drizzle:
   Melt chocolate chips with cream in the microwave or over a double boiler. Drizzle over the top edges of the cake for a dramatic finish.

Tips & Variations

• Toasted coconut adds extra flavor. Lightly toast the shredded coconut before stirring it into the filling.

• You can use walnuts instead of pecans, or mix both.

• For extra height and wow factor, frost the sides with chocolate ganache before adding the coconut topping on top only.

• Store the assembled cake in the refrigerator but let it come to room temp before serving for best texture.

• Want a lighter version? Try a single-layer version with less filling and skip the drizzle.

Looking for a comforting main dish to pair after this dessert? This Old-Fashioned Chicken and Dumplings Recipe brings cozy, hearty balance to your table.

Storage

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: The layers can be frozen (unassembled) for up to 2 months. Thaw and then fill with fresh frosting.

• Let the cake sit at room temp for 30 minutes before serving if chilled.

Time & Yield

• Prep Time: 30 minutes

• Cook Time: 35 minutes

• Cooling & Assembly: 45 minutes

• Total Time: ~1 hour 50 minutes

• Servings: 12–14 slices

Tools Used

• Mixing bowls

• 8-inch cake pans (3)

• Saucepan for filling

• Hand or stand mixer

• Offset spatula

• Cake turntable (optional for easier assembly)

• Whisk and rubber spatula

Final Thoughts

This German Chocolate Coconut Layer Cake is more than dessert — it’s nostalgia, texture, and flavor layered in one bite.

There’s a reason the German Chocolate Coconut Layer Cake has stood the test of time — it’s not just a cake, it’s an experience. From the luscious coconut-pecan filling to the moist chocolate layers, every bite is a celebration of textures and flavors.

Whether it’s for a holiday gathering, a birthday celebration, or just a weekend indulgence, this cake delivers every single time. And if you love moist cakes with a tropical note, try this Pineapple Juice Cake for your next sweet fix.

For even more inspiration, explore expert tips and ratings on AllRecipes’ German Chocolate Cake Collection.