German Chocolate Coconut Pecan Filling
This gorgeous three-layer German Chocolate Cake starts with two boxed mixes but tastes completely homemade. Each moist chocolate layer is filled with classic coconut-pecan frosting and covered in creamy chocolate buttercream for a stunning finish.
Let’s start with the cake
This German Chocolate Cake starts with two boxed cake mixes, and you can use any chocolate cake mix. If you can find German chocolate cake mix, even better! The cake bakes into three soft, rich chocolate layers, then gets filled and topped with sweet coconut pecan frosting.
And while I’m not sure who first created German Chocolate Cake, I do know one thing: it’s not actually German! The cake gets its name from Samuel German, who developed a type of sweet baking chocolate for Baker’s Chocolate.
I made this cake for a party where they were serving all kinds of German food, so I figured a German Chocolate Cake would fit right in. German or not, I was pretty sure no one was going to pass up a slice!
The best part is that starting with boxed cake mix makes this impressive three layer cake much easier than it looks. It’s soft, chocolatey, filled with that classic coconut pecan frosting, and perfect for birthdays, holidays, parties, or anytime you want a dessert that gets everyone’s attention.
Using 2 boxes of German Chocolate Cake Mix, Bake cakes in three 8-inch pans and cool completely. Chill the cake in the fridge, as they are easier to assemble and stack.
Make one batch of Buttercream Frosting Recipe
Assemble Cake: Place one 8-inch cake on a cake board or plate, pipe buttercream frosting around the edge of the cake, and place coconut pecan filling inside the edge and smooth with a small offset spatula.
Place the second cake on top and repeat the step for the first layer.
Add a third layer of cake. Spread frosting onto sides of cake with spatula and swirl with spatula or back of spoon.
Pipe the top and bottom edges with a small star tip and place coconut pecan filling on top. Decorate with whole pecans.
Chill to firm up the cake and remove from the fridge an hour before serving.
This cake was loved by all, and I’m sure I’ll make it again.
This recipe was quick and easy and perfect for me to bring to the party.
 It’s not a party if there isn’t any cake,
And I can always be counted on to bring the sweet stuff!
German Chocolate Cake Coconut Pecan Frosting and filling
Ingredients
- 1 cup evaporated milk
- 2 egg yolks
- 1 cup sugar
- 1/2 cup butter
- 1 1/2 cups sweetened shredded coconut
- 1 1/4 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Heat evaporated milk, egg yolks, sugar, butter in saucepan on medium heat until it comes to a boil.
- Remove from stove and stir in coconut, pecans and vanilla.
- Cool completely and put place in refrigerator if needed to speed up the cooling process.
- It will thicken as it cools.
Wow that is some cake! I’ve never really understood what German Chocolate Cake was, it’s absolutely spectacular!
The name “German” was a mans last name who developed a dark chocolate that was then used to make his signature cake. I used white frosting and just put the filling on top, but you will often see the cake covered in the coconut pecan filling as well.
Whoa, Diane! That is one gorgeous, glorious, mile high cake! I’ve never made or eaten a German chocolate cake before (insane, I know). I definitely want to try your filling recipe.
I’ve never seen a German Chocolate Cake with a buttercream frosting, like! My mom makes one of these cakes for my dad’s birthday every year with the sticky caramel pecan frosting. SO GOOD!
Oh man, german chocolate cake with coconut?! I am hooked!!
One of the few ways that I like coconut! mmmm I can’t wait to make this!
This is super gorgeous Diane!
Beautiful cake, Diane! I just love German Chocolate Cake (definitely an American layer cake) and could eat the coconut-pecan frosting from a spoon! The name stems from “German’s Chocolate Cake” because it was German’s Sweet Baking Chocolate (a sweet but dark baking chocolate created by Sam German, a chocolate maker) that was originally used to make the cake and in the original recipe. I love your creative twist with Buttercream Frosting versus chocolate! A very nice change. 🙂
Thanks Stacy, I’m going to make one from scratch soon. I already have to chocolate, but I didn’t have the time on the day I made this cake…but now I really want to!