It looks like the cake in your image is a German Chocolate Cake — a rich, layered chocolate cake filled and frosted with a classic coconut-pecan custard frosting.
Here’s the complete big recipe you requested, with all the sections included.
German Chocolate Cake – A Decadent Classic
Introduction
German Chocolate Cake is a luscious, multi-layered dessert that combines moist chocolate cake with a buttery, caramel-like coconut-pecan frosting. Despite its name, the cake is not originally from Germany—it’s an American creation named after Samuel German, who developed a special type of baking chocolate in 1852 for the Baker’s Chocolate Company. This cake is a showstopper at celebrations and loved for its unique frosting and indulgent flavor.
Ingredients
For the Cake:
- 1 bar (4 oz / 113 g) sweet German baking chocolate (or semi-sweet chocolate)
- ½ cup (115 g) boiling water
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 2 ½ cups (315 g) cake flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240 ml) buttermilk
For the Coconut-Pecan Frosting:
- 1 cup (240 ml) evaporated milk
- 1 cup (200 g) granulated sugar
- 3 large egg yolks
- ½ cup (115 g) unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups (150 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans
Instructions & Methods
Step 1 – Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Melt chocolate in boiling water, stirring until smooth. Let it cool slightly.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition. Stir in melted chocolate and vanilla.
- In a separate bowl, sift together cake flour, baking soda, and salt.
- Add flour mixture to the chocolate mixture alternately with buttermilk, beginning and ending with flour.
- In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
Step 2 – Bake the Cakes
- Divide batter evenly among prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
Step 3 – Make the Coconut-Pecan Frosting
- In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter over medium heat.
- Cook, stirring constantly, until thickened—about 12 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Cool to a spreadable consistency.
Step 4 – Assemble the Cake
- Place one cake layer on a serving plate.
- Spread frosting over the top (not the sides yet).
- Repeat with the remaining layers, finishing with frosting on top and sides if desired.
- Garnish with extra pecan halves around the edges and on top.
History
This cake originated in the United States in 1957, when a Texas homemaker’s recipe using “Baker’s German’s Sweet Chocolate” was published in a newspaper. The recipe became wildly popular, and over time, the possessive form (“German’s”) was dropped, leading to today’s “German Chocolate Cake.”
Benefits
- Rich in flavor – The combination of chocolate, coconut, and pecans creates a complex taste profile.
- Celebratory treat – Perfect for birthdays, holidays, and special occasions.
- Homemade satisfaction – Baking it from scratch ensures freshness and quality ingredients.
Formation
The cake is built in three layers, each separated by a generous spread of coconut-pecan frosting. The frosting also serves as the outer coating, giving it a rustic, homemade appearance.
Nutrition (per slice, based on 12 servings):
- Calories: ~580
- Fat: 32 g
- Carbohydrates: 67 g
- Protein: 6 g
- Sugar: 50 g
(Note: Values will vary depending on ingredient brands and portion size.)
Conclusion
German Chocolate Cake is more than just dessert—it’s a slice of baking history and a testament to the joy of indulgence. With its unique frosting and moist chocolate layers, it’s a beloved favorite across generations.
For the Lovers of This Cake
If you adore chocolate, coconut, and pecans, this cake will feel like a sweet embrace. It’s a dessert for romantics, celebrators, and anyone who believes every milestone deserves a little extra sweetness.
If you’d like, I can also give you a no-bake version of this cake for an easier but still indulgent treat. That would keep all the coconut-pecan goodness without the long baking process.