The Best German Chocolate Cake


I didn’t know I had an addiction until, one day I made this German Chocolate Cake Recipe and literally didn't want to share it!

I made it for a holiday family function once. This made me realize that having one slice of this perfectly sweet, moist and chocolatey cake drives me crazy!

So, I decided to make another one for only 2 people to eat!

I thought to myself, that should be plenty for us, and if someone came by, they could have a piece as well, and all all of the cake would get eaten before it has a chance of going bad.

Boy oh boy was I delusional! I managed to eat 75% of that darn cake myself in maybe 4 days!? The 25% of that cake was eaten by someone else at the beginning of it’s existence (maybe by day 1 and 2). Day 3 and 4 was ALL ME. OMG how ashamed I was!

I felt like I needed to go to church and pray... or maybe a gym!? lol

I didn’t know what came over me but I’ve tried to limit myself to Holiday’s Only!

But when the holidays rolled around. I Made TWO and managed to be in the same position. HOW?? because I kept one whole cake at my house and it happened all over again!


This cake isn't a devils cake but, I felt like I was sinning eating this cake so much!

A full blown 3 Layered Cake of chocolate perfection!

I knew I had to figure a way to break myself of this crazy cake attack! So I made this cake over and over and over and (well, you get the point!) OVER! lol I would make one and share half. I needed to practice separating from this cake.


What makes this cake SO Irresistible?! 


Let’s start with the “German” Chocolate… First it’s not german, german was the creators last name! lol but if you want to still believe it is of German decent, go ahead! 

Any who, there is COFFEE in the batter that helps bring out the chocolate flavor.

Chocolate and coffee = The Very Best Chocolate Cake Outcome!

The batter is NOT a thick batter, it is on the looser end, resulting in a very MOIST Cake, O.M.G!!

The German Chocolate Cake Frosting is the best frosting ever in my opinion. I can eat cake and cookie batter ALL day long. My odds of dying from salmonella food poisoning is high (But i’m still here!).

Usually when it comes to frostings, I just taste the frosting to make sure it’s at the sweetness level I prefer.

German chocolate frosting is an exception! I can eat ALL day… I have to make sure I stop “tasting” it while it’s cooling for the cake!

That smooth, creamy,  and caramelized concoction filled with coconuts and pecans cooked together becoming something that I’m sure the god’s blessed us with!


To conclude on this amazingly addictive chocolate journey: In the end of my experiments, I realized I made this cake so often, that it was like I wasn’t sharing still.

I  just have to accept that this cake is the BEST CAKE I'll ever eat in my life, and if you can’t beat it…!

Let me know how this cake turns out well for you, and I’ll start a support group for German Chocolate Addicts! :-D



Cake Batter:

1 1/2 sticks Butter (3/4 cup)

1 1/4 cups Cocoa Powder

1/2 cup Brewed Coffee

2 1/2 cups Vanilla Coconut Milk (any milk can be substituted)

1 cups Brown Sugar

2 cups White Granulated Sugar

3 Eggs, beaten

2 1/4 cups All-Purpose Flour

1 teaspoon Baking Soda

3 teaspoons Baking Powder

3/4 teaspoon Salt


German Chocolate Frosting:

1 1/2 cup Sugar

1 1/2 cup Evaporated Milk (1 12oz. Can)

4 Eggs, beaten

3/4 cup Butter (1 1/2 stick)

2 teaspoons Vanilla Extract

3 cups Sweetened Flaked Coconut

1 1/2 cups Pecans



To Prepare Cake- 

  1. Preheat oven to 350ºF.  Grease three (3) 8-inch round pans and dust them with flour and set aside 
  2. Melt the butter in a large saucepan over medium heat, add cocoa powder and cook on the stove until melted and combined to prevent lumps
  3. Pour coffee and milk into the chocolate mixture slowly while whisking to combine, then turn off heat 
  4. Add both sugars and the beaten eggs into chocolate mixture, then whisk until smooth. 
  5. Combine the flour, baking soda, baking powder, and salt in a separate bowl
  6. Add dry ingredients into the wet ingredients and mix just until combined
  7. Divide the chocolate batter evenly between the 3 prepared pans
  8. Bake for about 40-45 minutes. Test done-ness by inserting a toothpick into the center of cake until the toothpick comes out mostly clean. (there can be little crumbles on toothpick but not wet uncooked batter!)
  9. Cool before removing from pans, and loosen cake from around the edges of the pans with a knife. Cool cakes completely before frosting

To Prepare the Frosting- 

  1. Add evaporated milk, sugar, eggs, butter, and extract in a large skillet
  2. Stir and cook over medium heat until mixture starts to thicken, then remove from heat
  3. Stir in the coconut flakes and chopped pecans. Let frosting cool until thick enough to spread over each layer of cake. **Make DOUBLE the frosting if you want to cover the whole cake in frosting.


  • You can easily make this cake over the stove top, without a mixer! 
  • This recipe only makes enough frosting to frost each layer and the top of a three layer cake.
  • You MUST double the frosting recipe if you want to frost the outside of the cake! Plus the cake frosting is so good it might not make it on the cake! :-D
  • Many German Chocolate frostings only use beaten egg yolks. I use the whole egg for added texture (Seeing little white clumps of cooked egg whites is normal in this recipe).
  • When I divide cake batter between 3 pans, I always fill each pan halfway before I keep adding additional batter into the pans. This insures all the batter is divided equally and confirms if there is enough batter to go around all 3 pans!
The cake batter recipe was inspired by Yammie @ Yammies Noshery