German Chocolate Cake with Coconut Pecan Sauce
Indulge in the decadence of a homemade **German Chocolate Cake with Coconut Pecan Sauce**, a timeless dessert that combines moist, tender layers of chocolate cake with a rich and luscious topping. This recipe features a velvety batter made with cocoa powder and buttermilk for the perfect balance of sweetness and depth, while the star of the show—a buttery coconut pecan sauce—is cooked to perfection with brown sugar, evaporated milk, and crunchy pecans. Each bite delivers a delightful medley of textures, from the airy cake to the chewy coconut and nutty crunch. Perfect for special occasions or a show-stopping finale to any meal, this cake is sure to impress. Serve room temperature to let the flavors truly shine and watch it become a new favorite!
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Recipe Information
Ingredients
- 3 tablespoons unsweetened cocoa powder
- 1 cup boiling water
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1.5 teaspoons vanilla extract
- 1 cup buttermilk
- 1.5 cups sweetened shredded coconut
- 1.5 cups chopped pecans
- 1 cup evaporated milk
- 1 cup light brown sugar
- 0.5 cup unsalted butter (for topping)
- 1 teaspoon vanilla extract (for topping)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a small bowl, mix the cocoa powder and boiling water until smooth, then let it cool to room temperature.
In another bowl, whisk together flour, baking soda, baking powder, and salt.
In a large mixing bowl, cream the butter and granulated sugar together using a mixer on medium speed until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract and cooled cocoa mixture until fully combined.
Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the coconut pecan sauce: In a medium saucepan, combine evaporated milk, brown sugar, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
Remove from heat and stir in shredded coconut and chopped pecans. Let the sauce cool to a spreadable consistency.
Place one cake layer on a serving plate, top with a third of the coconut pecan sauce, spreading it evenly. Repeat with the remaining layers and sauce.
Let the assembled cake rest for at least 30 minutes before slicing to allow the flavors to meld. Serve and enjoy!
Nutrition Facts
Calories |
8382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 479.2 g | 614% | |
| Saturated Fat | 237.5 g | 1188% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1556 mg | 519% | |
| Sodium | 3892 mg | 169% | |
| Total Carbohydrate | 979.1 g | 356% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 695.4 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 1523 mg | 117% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 3225 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
