German chocolate layered cake

My neighbor brought over a slice wrapped in foil one summer evening, and I ate it standing at the counter in the half-dark. The coconut-pecan topping was still a little warm, the cake soft and fudgy, and I realized I'd been missing out on something quietly perfect my whole life. I asked for the recipe the next morning.

I made this for my sister's birthday last spring and forgot to set a timer, so I hovered by the oven like a nervous parent. When I pulled the layers out, they were perfect, domed and springy, and she said it tasted better than the bakery version she'd been buying for years. That's when I knew I'd keep this one.

Ingredients

• All-purpose flour: The structure of the cake, and using the spoon-and-level method keeps it from getting dense.
• Granulated sugar: Sweetens and helps the crumb stay tender, don't reduce it or the texture suffers.
• Unsweetened cocoa powder: Deep chocolate flavor without being too sweet, Dutch-process works but natural cocoa gives a slight tang I love.
• Baking powder and baking soda: Both are needed for the right rise and a soft, airy crumb.
• Salt: Balances the sweetness and makes the chocolate taste richer.
• Eggs: Room temperature blends smoother and gives the cake a better rise.
• Whole milk: Adds moisture and richness, low-fat milk makes it a little drier.
• Vegetable oil: Keeps the cake incredibly moist, even days later.
• Vanilla extract: Rounds out the chocolate and makes everything smell like a bakery.
• Boiling water: Thins the batter and blooms the cocoa, making the chocolate flavor more intense.
• Evaporated milk: Gives the frosting a creamy, thick consistency that clings to the layers.
• Egg yolks: Make the frosting custard-like and smooth, don't skip tempering them or they'll scramble.
• Unsalted butter: Adds richness and helps the frosting set up as it cools.
• Sweetened shredded coconut: The signature topping, toast it first if you want extra flavor.
• Chopped pecans: Buttery and crunchy, they balance the sweetness perfectly.

Instructions

Prep Your Pans:

Grease the pans well and dust with flour, tapping out the excess so the cakes release cleanly. I line the bottoms with parchment circles just to be safe.

Mix the Dry Ingredients:

Whisk everything together in a big bowl until there are no cocoa clumps. This step matters more than you'd think for an even crumb.

Add the Wet Ingredients:

Pour in the eggs, milk, oil, and vanilla, then beat on medium for two full minutes until it's glossy and smooth. The batter will look thick and rich at this point.

Stir in the Boiling Water:

The batter will turn almost soup-like, and that's exactly right. It bakes up incredibly tender because of this step.

Divide and Bake:

Pour evenly into the three pans and bake until a toothpick comes out with just a few moist crumbs. Don't overbake or the cake will dry out.

Cool Completely:

Let them cool in the pans for ten minutes, then turn out onto racks. Frosting warm layers will melt everything into a mess.

Make the Frosting:

Whisk the milk, sugar, yolks, and butter over medium heat, stirring constantly so nothing sticks or curdles. When it thickens and coats the back of a spoon, it's ready.

Stir in the Good Stuff:

Remove from heat and fold in the vanilla, coconut, and pecans. Let it cool until it's thick and spreadable, like soft peanut butter.

Assemble the Cake:

Stack the layers with generous scoops of frosting between each one, spreading it to the edges. The sides can stay naked or get a thin coat, whatever feels right.

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The first time I served this, my friend scraped the frosting off her plate with her finger when she thought no one was looking. I pretended not to see, but I made a mental note that this cake had serious staying power.

What Makes This Frosting Different

Most frostings are just butter and sugar, but this one is cooked like a custard, which gives it a deep, caramel-like flavor and a texture that's creamy without being heavy. The coconut and pecans toast slightly as the frosting cools, adding little pockets of crunch that make every bite interesting. It's more like a filling than a frosting, and that's why it works so well on a simple chocolate cake.

How to Store and Serve

This cake sits out just fine for a day or two covered loosely with foil, and the flavor actually deepens as it rests. If you're keeping it longer, refrigerate it, but let it come to room temperature before serving so the frosting softens and the cake feels moist again. I've eaten cold slices straight from the fridge at midnight, and honestly, that's not a bad way to go either.

Small Tweaks That Work

If you want a less sweet frosting, use unsweetened coconut and cut the sugar by a quarter cup. A drizzle of melted dark chocolate over the top adds a little bitterness that balances the coconut beautifully. I've also swapped the pecans for walnuts when that's what I had, and no one noticed the difference.

• Toast the pecans and coconut separately in a dry skillet before adding them to the frosting for extra depth.
• If the batter seems too thin, don't panic, it's supposed to be that way and it bakes perfectly.
• Use a serrated knife to slice the cake cleanly without dragging the frosting off the sides.

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This is the cake I make when I want people to remember the meal, and it never fails. I hope it becomes one of those recipes you don't have to think about anymore, the kind you just know by heart.

Recipe Questions & Answers

→ How do I ensure the cake layers stay moist?

Incorporate boiling water into the batter and avoid overbaking to maintain a tender, moist crumb.

→ What is the best way to prepare the coconut-pecan frosting?

Cook evaporated milk, sugar, egg yolks, and butter over medium heat, stirring constantly until thickened, then fold in coconut and pecans.

→ Can I use unsweetened shredded coconut in the frosting?

Yes, unsweetened shredded coconut offers a less sweet balance while maintaining texture.

→ How should the cake be stored after assembling?

Keep the cake covered at room temperature for up to two days or refrigerate to maintain freshness longer.

→ Are there any key allergens present in this dessert?

This cake contains wheat, eggs, milk, and tree nuts (pecans), so be mindful of allergies.