This German Chocolate Cake is pure nostalgia: moist chocolate layers paired with a luscious coconut-pecan frosting. It’s the perfect dessert for celebrations, family gatherings — or just because you deserve a slice of happiness!

Ingredients:
(Serves 10–12)

For the cake:

2 cups (250 g) all-purpose flour
3/4 cup (65 g) unsweetened cocoa powder (preferably Dutch-processed)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup (240 ml) buttermilk (room temperature)
1/2 cup (120 ml) strong brewed coffee (or hot water)

For the coconut-pecan frosting:

1 cup (240 ml) evaporated milk
1 cup (200 g) granulated sugar
3 large egg yolks
1/2 cup (115 g) unsalted butter
1 teaspoon vanilla extract
1 1/3 cups (130 g) sweetened shredded coconut
1 cup (120 g) chopped pecans

Instructions:

1. Bake the chocolate cake:

Preheat your oven to 350°F (175°C).
Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar together until light and fluffy (about 3–5 minutes).
Beat in the eggs one at a time, then add vanilla.
Add the flour mixture in 3 parts, alternating with the buttermilk, beginning and ending with flour.
Finally, stir in the hot coffee — the batter will be thin, but that’s the secret to a super moist cake!
Pour into prepared pans and bake for 30–35 minutes, until a toothpick comes out clean.
Let cakes cool completely before frosting.

2. Make the coconut-pecan frosting:

In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
Cook, stirring constantly, until thickened — about 10–12 minutes. (It should coat the back of a spoon!)
Remove from heat and stir in vanilla, coconut, and pecans.
Let the frosting cool to a spreadable consistency.

3. Assemble the cake:

Place one cake layer on your serving plate.
Spread half of the coconut-pecan frosting over the top (don’t worry about the sides yet!).
Add the second cake layer and spread the remaining frosting on top.
Traditionally, the sides are left bare, but you can frost them too if you like extra coverage!

Tips & Variations:
✔️ Toast the coconut and pecans for an even richer flavor!
✔️ No buttermilk? Use 1 cup milk + 1 tablespoon lemon juice or vinegar — let it sit for 5 minutes.
✔️ Want it even more chocolatey? Frost the sides with a simple chocolate buttercream and keep the coconut-pecan frosting on top and middle only.
✔️ This cake gets even better the next day as the flavors meld together!

Would you also like a version for a sheet cake or cupcakes if you’re planning something more casual? 🎂✨