Rich, indulgent and wonderfully nostalgic, German chocolate cake is a true celebration of flavour and texture. Featuring layers of moist, tender chocolate sponge sandwiched with a decadent  coconut and pecan frosting, this beloved classic strikes the perfect balance between sweetness and depth. Each bite delivers silky chocolate richness, buttery notes and a satisfying nutty crunch that feels both luxurious and comforting.

Whether you’re baking for a special occasion, a family gathering or simply because you’re craving something spectacular, this show-stopping cake is a sure fire winner. It’s the kind of dessert that turns any moment into a celebration.

Ingredients

• ¹⁄₂ cup boiling water
• 4 ounces sweet cooking German chocolate
• 2 cups sugar
• 1 cup butter, softened
• 4 egg yolks
• 1 teaspoon vanilla
• 2 ¹⁄₂ cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 4 egg whites, stiffly beaten

Coconut Pecan Frosting

• 1 cup sugar
• ¹⁄₂ cup butter
• 1 cup evaporated milk
• 1 teaspoon vanilla
• 3 egg yolks
• 1 ¹⁄₃ cups flaked coconut
• 1 cup chopped pecans

Method

• Heat oven to 180 degrees.
• Grease two square pans and line bottom of pans with wax paper.
• Pour boiling water on chocolate, stirring until chocolate is melted, then cooled.
• Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
• Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
• Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check if done with toothpick or knife in centre. Cool and top with coconut pecan frosting.

• Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool and thicken before icing cake.