🛒 Ingredients
For the Chocolate Cake Layers:
2 cups (400g) granulated sugar
1 ½ cups (190g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder (use Dutch-process if possible)
1 ½ tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs, room temperature
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil or melted coconut oil
2 tsp vanilla extract
1 cup (240ml) hot coffee or hot water (coffee enhances chocolate flavor!)
🔥 Pro Tip: Sift dry ingredients to avoid lumps and ensure light texture.
For the Coconut-Pecan Filling:
1 can (12 oz / 340g) evaporated milk
1 cup (200g) granulated sugar
3 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
1 cup (80g) sweetened shredded coconut
1 cup (100g) chopped pecans
🍯 Optional: Add 1 tbsp bourbon for depth — it’s traditional!
For Assembly:
1 batch chocolate buttercream frosting (optional, for outer layer)
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans (or two 9-inch pans — bake one layer twice).
2️⃣ Make the Cake Batter
In a large bowl, sift together:
Flour
Sugar
Cocoa powder
Baking soda, baking powder, salt
In another bowl, whisk:
Eggs
Buttermilk
Oil
Vanilla
Gradually add wet to dry, mixing until smooth.
Stir in hot coffee/water until thin and silky.
3️⃣ Bake the Layers
Divide batter evenly into pans.
Bake 30–35 minutes, until a toothpick comes out clean.
Cool in pans 10 mins, then transfer to wire racks to cool completely.
4️⃣ Make the Coconut-Pecan Filling
In a saucepan over medium heat, combine:
Evaporated milk
Sugar
Egg yolks
Butter
Vanilla
Cook, stirring constantly, until thickened (~12–15 mins).
Remove from heat. Stir in coconut and pecans.
Let cool slightly (should be spreadable, not runny).
❄️ Pro Tip: Place bowl in ice bath to speed cooling.
5️⃣ Assemble the Cake
Place one cake layer on a plate.
Spread a generous layer of coconut-pecan filling.
Repeat with second layer and filling.
Top with third layer.
Frost sides and top with chocolate buttercream (if using), or leave unfrosted for classic style.
🍰 Classic Look: Frost only the sides — let the golden filling peek through the middle!
6️⃣ Serve & Smile
Slice with a sharp knife (wipe blade between cuts for clean edges).
Serve at room temperature.
🍽️ Serving Ideas:
With vanilla ice cream
A glass of cold milk or coffee
Sprinkle extra toasted pecans on top
🌈 Variations & Pro Hacks
🌱 Gluten-Free? Use 1:1 GF flour blend — works beautifully
🧊 Make-Ahead Magic: Bake layers 1–2 days ahead; store wrapped at room temp
❄️ Freeze It! Freeze unfilled layers for up to 3 months — thaw before assembling
🥥 Coconut Swap: Try unsweetened coconut for less sweetness
🥜 Nut-Free? Skip pecans — filling still delicious with coconut alone
🧠 Why This Works So Well
Hot coffee deepens chocolate flavor without making it taste like coffee
Buttermilk + oil = ultra-moist crumb that lasts for days
Stovetop filling creates that signature sticky-sweet texture
Three layers = more filling-to-cake ratio = maximum joy
It’s not luck — it’s American dessert genius. ✨
❤️ Final Thought: Sometimes, the Best Things Are Layered & Sweet
You don’t need a long ingredient list or hours in the kitchen to make something truly special.
Just good chocolate, real coconut, and love.
This German Chocolate Cake proves that the most beloved desserts are often the richest — where every bite feels like celebration.
So next time you want to bake something beautiful…
Grab those cake pans.
Whip up this showstopper.
And let your kitchen fill with the scent of chocolate, nuts, and joy.
Because great food doesn’t have to be hard —
It just has to taste like it came from the heart. 💛