German Chocolate Cake with Caramel, Coconut, and Pecans Recipe

Introduction

German Chocolate Cake is a rich, indulgent dessert known for its moist chocolate layers and a luscious coconut-pecan frosting. This recipe combines a simple chocolate cake mix with a decadent caramel-coconut topping that creates the perfect balance of flavors.

Ingredients

• 1 box chocolate cake mix (or homemade equivalent)
• 1 (14 oz) can sweetened condensed milk
• 3/4 cup caramel sauce (store-bought or homemade)
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips or chopped chocolate
• Extra coconut and pecans for garnish

Instructions

1. Step 1: Prepare the chocolate cake according to the box instructions or your homemade recipe. Bake in two 9-inch round cake pans and let cool completely.
2. Step 2: In a medium saucepan over low heat, combine sweetened condensed milk, caramel sauce, shredded coconut, and chopped pecans. Stir continuously until the mixture is thickened and bubbly, about 5 minutes. Remove from heat and allow to cool.
3. Step 3: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until smooth to make a ganache.
4. Step 4: Place one cake layer on a serving plate and spread half of the coconut-pecan frosting evenly over the top. Drizzle with some chocolate ganache.
5. Step 5: Add the second cake layer on top, spread the remaining coconut-pecan frosting, and drizzle with the remaining ganache.
6. Step 6: Garnish the cake with extra shredded coconut and chopped pecans. Let the cake set for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• Toast the pecans lightly before adding to the frosting for extra crunch and flavor.
• Use homemade caramel sauce for a deeper, richer taste.
• For a lighter frosting, substitute half of the sweetened condensed milk with evaporated milk.
• Try adding a pinch of cinnamon or espresso powder to the cake batter for a subtle flavor boost.

Storage

Store leftover German Chocolate Cake covered in the refrigerator for up to 4 days. Bring to room temperature for about 20 minutes before serving. You can also freeze the cake wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake from scratch instead of using a mix?

Absolutely! Use your preferred homemade chocolate cake recipe. The homemade layers will work just as well with the coconut-pecan frosting.

Is it necessary to use sweetened condensed milk in the frosting?

Yes, sweetened condensed milk adds the creamy sweetness and helps bind the coconut and pecans in the frosting. It is a key ingredient for the authentic texture and flavor of the topping.

German Chocolate Cake with Caramel, Coconut, and Pecans Recipe

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★★★★★

4.8 from 89 reviews

This rich and decadent German Chocolate Cake features layers of moist chocolate cake paired with a luscious coconut-pecan caramel frosting. The luscious combination of chocolate and a gooey, nutty topping creates an indulgent dessert perfect for celebrations or any special occasion.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Cake

• 1 box chocolate cake mix (or homemade equivalent)

Caramel Coconut Pecan Frosting

• 1 (14 oz) can sweetened condensed milk
• 3/4 cup caramel sauce (store-bought or homemade)
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

Chocolate Ganache

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips or chopped chocolate

Garnish

• Extra shredded coconut
• Extra chopped pecans

Instructions

1. Prepare the Cake: Bake the chocolate cake mix according to the package instructions or your homemade recipe. Allow the cake layers to cool completely before assembling.
2. Make the Caramel Coconut Pecan Frosting: In a mixing bowl, combine the sweetened condensed milk, caramel sauce, shredded coconut, and chopped pecans. Stir until all ingredients are well incorporated and the frosting becomes thick and sticky.
3. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heat-proof bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy.
4. Assemble the Cake: Place the first cake layer on a serving plate. Spread a generous amount of the caramel coconut pecan frosting over the top. Add the second cake layer and repeat the frosting application. Pour the chocolate ganache over the top layer, allowing it to drip down the sides.
5. Garnish: Sprinkle extra shredded coconut and chopped pecans over the ganache while it is still wet for an attractive finishing touch.
6. Chill and Serve: Refrigerate the assembled cake for at least 1 hour before serving to allow the ganache to set and the flavors to meld.

Notes

• You can substitute homemade caramel sauce to control sweetness and quality.
• For a more intense chocolate flavor, use bittersweet chocolate chips in the ganache.
• Allow the cake to chill fully to make slicing easier and cleaner.
• Store leftovers covered in the refrigerator for up to 3 days.
• For a gluten-free option, use a gluten-free chocolate cake mix or recipe.

Keywords: German chocolate cake, chocolate cake with coconut pecan frosting, caramel chocolate cake, chocolate ganache cake, decadent chocolate dessert