It's the same classic chocolate cake you love, but with more of that decadent, gooey coconut-pecan topping. Plus, it's way easier to make because you don't have all those layers to deal with. Win!

Photography Credit: Cindy Rahe

Let’s be honest. The thing that unites those of us who love German Chocolate Cake is our deep appreciation for the coconut pecan frosting.

Essentially, this frosting is a thick, butterscotch custard with tons of shredded coconut and pecans folded in. It’s what that makes this cake so delicious and unique.

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What is German Chocolate Cake?

German chocolate cake is typically made as a chocolate layer cake with a sweet frosting loaded with shredded coconut and pecans. It’s delicious, when done right.

The Thing That’s Wrong with Most German Chocolate Cake

The problem I have with store-bought versions of this beloved cake is that they’re often made with far too little of the coconut-pecan goodness. (My guess is that they can cut costs by supplementing the traditional topping with plain chocolate frosting.)

I find that unacceptable. Sure, pipe on some ganache rosettes if you want to get fancy, but leave the coconuts and pecan where they belong: slathered atop a chocolate cake.

How to Make Easier (and Better) German Chocolate Cake

Most German Chocolate Cake recipes are multi-layered affairs and therefore time-consuming, so I’ve made some changes to make it a little easier. In an effort to get from Point A to Point Cake more quickly, I bake the cake single 9×13-inch pan and then spread it with a thick layer of coconut pecan frosting — no cutting or stacking of layers required. It’s basically a snackable sheet cake.

While the classic recipe uses a light, sweetened chocolate to flavor the cake, I prefer using a combo of unsweetened chocolate and cocoa powder for a deeper, richer-tasting cake. I think this stands up better to the sweet frosting.

And speaking of that sweet frosting, making this all in one layer increases the ratio of frosting to cake, which I fully support.

How to Make Gooey Coconut-Pecan Frosting

This coconut-pecan frosting is made like no other frosting. It’s cooked over the stove and lands somewhere between a thick custard and curd. Evaporated milk, egg yolks, brown sugar, and butter are whisked in a saucepan over medium-high heat until thick. Then you fold in your coconut and pecans and that’s it!

Can I make this as a layer cake?

If you want to make this cake into a layer cake, divide the batter between two 8-inch round cake pans and bake until the tops spring back to the touch, about 20 to 25 minutes. Cool the cakes completely and level the tops if needed.

Place on cake layer on a plate and top with a generous layer of the coconut pecan frosting, top with the second layer, and gently spread the remaining frosting over the cake.

Make-Ahead Tips for German Chocolate Cake

Yes! You can make both the cake and frosting ahead of time. The baked cake should be wrapped well in plastic before refrigerating (for up to 3 days) and wrapped in both plastic and foil if freezing (1 month). The frosting should be stored in an airtight container and can be refrigerated for day or two. Bring the frosting to room temperature and stir before using.

Storing German Chocolate Cake

This cake will stay fresh at room temperature on the counter for a couple of days after baking if it is kept well covered. If you want to keep it longer, you can refrigerate it, covered, for a few more days before the cake begins to really dry out.

Who Invented German Chocolate Cake

I’ll leave you with this fun fact: German chocolate cake gets its name from the type of chocolate often used, Baker’s German Chocolate (named after its creator Samuel German), not country of origin, so it’s actually a classic American cake!

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