This German Chocolate Coconut Layer Cake features moist chocolate layers, luscious coconut-pecan frosting, and a glossy chocolate ganache topping. Perfect for birthdays, holidays, or any celebration a show-stopping dessert everyone will love.
Why This Cake Works
This cake combines three decadent elements tender chocolate cake layers, a buttery coconut-pecan custard, and a smooth chocolate ganache for a dessert that’s pure indulgence. The riched out cake batter uses melted chocolate for depth, while buttermilk ensures a soft crumb. The frosting, cooked gently on the stove, brings sweetness and texture that balance the chocolate beautifully.
Unlike typical layer cakes, this version features a traditional German-style filling sandwiched between moist cocoa layers, then finished with a silky ganache glaze for an elegant bakery-style finish.
German Chocolate Coconut Layer Cake
Moist, rich, and layered with creamy coconut-pecan filling
Prep Time: 30 minutes
Cook Time: 40 minutes
Assembly & Cooling: 45 minutes
Total Time: 1 hour 55 minutes
Servings: 12–14
Ingredients you Need
For the Chocolate Cake
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1 cup (240 ml) buttermilk, room temperature
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2 cups (250 g) all-purpose flour
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2 cups (400 g) granulated sugar
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¾ cup (75 g) unsweetened cocoa powder (not Dutch-processed)
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1 tsp baking powder
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2 tsp baking soda
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½ tsp salt
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½ cup (120 ml) vegetable oil
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2 large eggs, room temperature
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1 cup (240 ml) hot coffee or boiling water
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1 tsp vanilla extract
For the Coconut-Pecan Frosting
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1 cup (240 ml) evaporated milk
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1 cup (200 g) brown sugar, packed
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3 large egg yolks
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½ cup (115 g) unsalted butter, cut into cubes
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1 ½ cups (130 g) sweetened shredded coconut
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1 cup (100 g) chopped pecans, toasted
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1 tsp vanilla extract
For the Chocolate Ganache
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1 ½ cups (255 g) semi-sweet chocolate chips or chopped chocolate
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¾ cup (180 ml) heavy cream
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1 tbsp unsalted butter (for shine)
For Garnish (optional)
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Extra toasted coconut flakes
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Chocolate curls or shavings
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Whole pecan halves
Step-by-Step Directions
Step 1: Prepare the Cake Pans
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Preheat oven to 350°F (175°C).
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Grease and line three 8-inch round cake pans with parchment paper.
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Lightly dust with cocoa powder instead of flour for a richer look.
Tip: Using parchment circles guarantees clean layer removal.
Step 2: Make the Chocolate Cake Batter
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In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
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Add eggs, buttermilk, oil, and vanilla, whisk until just combined.
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Carefully pour in the hot coffee; whisk until smooth. The batter will be thin — that’s what makes it moist.
The hot liquid helps bloom the cocoa powder, deepening the chocolate flavor.
Step 3: Bake the Layers
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Divide the batter evenly among the three pans.
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Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
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Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Prepare the Coconut-Pecan Frosting
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In a medium saucepan, whisk together evaporated milk, brown sugar, and egg yolks.
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Add butter and cook over medium heat, stirring constantly, for 10 to 12 minutes, until thickened and golden.
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Remove from heat; stir in vanilla, shredded coconut, and toasted pecans.
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Let cool completely before spreading — it will thicken as it cools.
Pro Tip: Constant stirring is key. The custard can curdle if overheated.
Step 5: Make the Chocolate Ganache
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Heat heavy cream in a small saucepan until just simmering — don’t boil.
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Pour over chocolate chips in a bowl. Let sit 2 minutes, then whisk until smooth.
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Stir in the butter for a glossy finish.
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Allow ganache to cool for about 10 minutes before using — it should be pourable but thick.
Step 6: Assemble the Cake
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Place one cake layer on a serving plate or cake board.
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Spread ⅓ of the coconut-pecan frosting evenly on top.
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Add the second cake layer, repeat frosting.
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Add the final cake layer and spread the remaining frosting on top (leave sides bare, traditional German style).
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Pour cooled chocolate ganache over the top, allowing it to drip slightly down the sides.
Optional: Garnish with toasted coconut, chocolate curls, or pecan halves for a bakery-style finish.
Step 7: Chill and Serve
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Refrigerate the assembled cake for at least 45 minutes before slicing to help layers set.
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Slice with a warm knife for neat edges.
Tips for Success
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Don’t overbake: Pull cakes as soon as a toothpick comes out mostly clean. Overbaking dries out cocoa cakes.
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Cool layers fully: Warm cake will melt the frosting.
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Toast the pecans: This adds a nutty aroma and crunchy texture.
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Use real buttermilk: The acidity reacts with baking soda for lift and tenderness.
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Make ahead: Both frosting and cake layers can be prepared a day in advance.
Flavor & Texture Notes
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Texture: Moist, tender crumb with chewy coconut bits in each bite.
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Flavor: Deep chocolate meets caramelized brown sugar, buttery coconut, and nutty pecans.
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Aroma: Sweet chocolate and toasted coconut nostalgic and irresistible.
Every bite blends the silkiness of ganache, the chew of coconut, and the melt-in-your-mouth cake truly the best of all worlds.
Storage & Make-Ahead
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Room Temperature: Up to 8 hours (ideal for serving).
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Refrigerator: Store covered for 5–6 days. Bring to room temperature before serving.
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Freezer: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 540 kcal |
| Protein | 7 g |
| Carbohydrates | 58 g |
| Fat | 32 g |
| Sugar | 40 g |
| Fiber | 3 g |
Nutrition varies based on ingredients and portion size.
Variations
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Chocolate-Coconut Sheet Cake: Bake batter in a 9×13-inch pan, spread frosting over top, and drizzle ganache.
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Almond Twist: Replace pecans with toasted almonds and add almond extract to the frosting.
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Salted Ganache Version: Sprinkle sea salt flakes over the ganache for balance.
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Mini Layer Cakes: Bake in 6-inch pans for adorable personal cakes.
Pro Baking Tips
The key to an unforgettable German Chocolate Cake is balance. The cocoa cake should be light enough to offset the dense coconut frosting. The ganache ties everything together not too sweet, just rich enough to round out the flavors. The secret? A touch of coffee in the batter enhances chocolate depth without tasting like coffee.
Recipe Summary
This German Chocolate Coconut Layer Cake is a show-stopping dessert featuring moist chocolate layers, a buttery coconut-pecan custard filling, and a decadent chocolate ganache. Each bite offers the perfect mix of sweet, nutty, and creamy flavors — ideal for birthdays, holidays, or any special occasion. It’s classic, indulgent, and unforgettable.
This German Chocolate Coconut Layer Cake is more than dessert it is nostalgia on a plate. Every layer tells a story: rich chocolate sponge, creamy coconut custard, buttery pecans, and smooth ganache that ties it all together. Whether you bake it for a special dinner, a festive gathering, or just because you love chocolate, it never fails to impress.
Make it once, and it’ll earn a permanent place in your favorite dessert collection.
