German Chocolate Cake with Caramel, Coconut, and Pecans Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Garnish: Sprinkle extra shredded coconut and chopped pecans over the ganache while it is still wet for an attractive finishing touch.
- 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
