Sweet Chocolate Cake with Coconut-Pecan Frosting

Sweet Chocolate Cake with Coconut-Pecan Frosting

This take on German chocolate cake gets its texture from a frosting filled with shredded coconut and chopped pecans.


12 servings



  • 4 ounces (4 squares) German's Sweet Chocolate
  • 1 cup C&H® Granulated Sugar
  • 3/4 cup firmly packed C&H® Golden Brown Sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3 eggs, separated
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup milk


  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup C&H® Golden Brown Sugar
  • 1/2 cup C&H® Granulated Sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 egg yolks, lightly beaten
  • 1 cup pecans, chopped
  • 1 cup coconut, shredded
  • 2 ounces (2 squares) bittersweet chocolate, melted



Preheat oven to 350°F. Generously grease and flour three 8-inch round cake pans. Line bottoms with waxed or parchment paper; grease paper.

Melt chocolate in heavy saucepan over very low heat, stirring constantly until just melted; set aside to cool.

Beat sugars and butter in large bowl, at medium speed, until light and fluffy. Add cooled chocolate. In small bowl, beat egg yolks, water and vanilla. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy.

In small bowl, stir together cake flour, baking soda and salt. Gradually add flour mixture, alternately with milk, to chocolate mixture while beating at low speed.

Beat egg whites in small bowl at high speed until stiff. Using spatula, fold egg whites into cake batter. Pour into prepared pans.

Bake 30 to 35 minutes, or until cake springs back when lightly touched. Cool in pans 15 minutes. Remove from pans; remove paper and cool completely on cooling racks.


Melt butter in medium saucepan; stir in sugars. Add cream, vanilla and lightly beaten egg yolks. Stirring constantly, cook over medium heat until mixture thickens, about 12 minutes. Remove from heat.

Stir in chopped pecans and coconut. Cool until spreading consistency, beating occasionally.

To frost, spread frosting between cake layers and over top of cake. Drizzle with melted chocolate.


German's Sweet Chocolate was created by Samuel German in 1852 as a quality snack-type chocolate bar. It is a special blend of chocolate with sugar and cocoa butter added.