This is my fave cake. My mom used to make it for me each year on my birthday

Looking for a decadent dessert to treat yourself and loved ones at home? Look no further than this recipe for Homemade German Chocolate Cake. This cake is a rich and moist chocolate cake, layered with a sweet and nutty coconut pecan filling and topped with a creamy chocolate frosting. Whether you’re an experienced baker or a newcomer to the kitchen, this recipe is sure to please any chocolate lover.
As a child, my grandmother would always make this cake for special occasions and family gatherings. She would spend hours in the kitchen, carefully measuring out the ingredients and then watching as the cake baked to perfection in the oven. I remember being in awe of how delicious and beautiful the cake looked when it was finished. Now as an adult, I’ve taken on the tradition of making this German Chocolate Cake myself and it never fails to bring back cherished memories of time spent with my family. I hope this recipe will do the same for you and inspire you to create new memories with those you love.

– 1 ¾ cups all-purpose flour
– 2 cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the Coconut Pecan Filling:
– 1 can sweetened condensed milk
– 3 egg yolks
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 1/3 cups sweetened shredded coconut
– 1 cup chopped pecans
For the Chocolate Frosting:
– 1/2 cup unsalted butter, softened
– 2/3 cup unsweetened cocoa powder
– 3 cups powdered sugar
– 1/3 cup milk
– 1 teaspoon vanilla extract

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray and set aside.
2. In a large mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add in buttermilk, vegetable oil, eggs and vanilla. Beat on medium speed until well combined.
4. Gradually stir in boiling water. Batter will be thin, but this is normal.
5. Pour batter evenly into prepared cake pans.
6. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove cakes from oven and allow to cool in pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Meanwhile, make coconut pecan filling. In a medium saucepan, whisk together sweetened condensed milk, egg yolks, and butter.
9. Cook over medium heat, stirring constantly, for 10 to 12 minutes or until mixture thickens. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Set aside to cool.
10.To make chocolate frosting, beat butter with a mixer until creamy.
11. Add cocoa powder and continue to beat on low speed until blended.
12. Gradually add in powdered sugar and milk, alternating between the two, beating well after each addition.
13. Stir in vanilla extract until well combined.
14. To assemble cake, place one layer of cake on a serving plate.
15. Spread a generous layer of coconut pecan filling over the top of the cake.
16. Top with the other cake layer, then spread chocolate frosting on top and around the sides of the cake.

17. Garnish with additional chopped pecans and shredded coconut if desired.
18. Serve and enjoy the delicious combination of chocolate and coconut pecan goodness.

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