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German Chocolate Snack Cake with Coconut-Pecan Frosting

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 12
Course: Dessert
Cuisine: American

Ingredients

German Chocolate Cake:
  • 2 cups flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup boiling water
  • 4 oz unsweetened baking chocolate, cut into shavings
  • ½ tsp espresso powder
  • 2 cups white sugar
  • 4 large eggs
  • 1 cup canola oil
  • 2 tsp vanilla extract
Coconut-Pecan Frosting:
  • 3 large egg yolks
  • 1 cup evaporated milk
  • 1½ cups brown sugar
  • 8 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2½ cups sweetened coconut flakes
  • 1½ cups pecans, chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Coat a 9 x 13 baking dish with butter and a touch of cocoa powder (or flour). Or coat the baking dish with cooking spray. 
  2. Combine the dry ingredients by sifting the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Make the cake batter by combining the boiling water, shaved chocolate, and espresso powder; cover and set aside to allow the chocolate to melt completely, about 10 minutes. Use once the water is warm but not hot to the touch.
  4. In a separate bowl, combine the cooled chocolate-water with the sugar, eggs, oil, and vanilla extract. Whisk until well incorporated. Pour the chocolate mixture into the flour mixture and beat, using a hand mixer, until just combined. Make sure to stop and scrape the bottom and sides of the bowl periodically.
  5. Bake the cake by pouring the batter into the prepared baking dish.
  6. Place into the oven and bake for 25-35 minutes or until the top springs back to the touch, the sides of the cake have pulled slightly, and a wooden tester inserted in the center comes out clean.
  7. Remove from the oven and leave the cake in the pan on a wire rack to cool completely.
  8. Make the frosting by combining the egg yolks, evaporated milk, and brown sugar in a small saucepan over medium-high heat; whisk until well combined. Add the butter and cook, whisking constantly until the mixture thickens, about 10 minutes.
  9. Remove from the heat and stir in the vanilla and salt; whisk until well combined. Add the coconut and pecans; stir until well combined. Set aside to cool completely.
  10. Finish the cake by spreading the room temperature frosting on the completely cooled cake evenly.
  11. Drizzle a little melted chocolate on top, if desired.
  12. Serve the cake from the pan. Enjoy!