Introduction

Indulge in a classic Triple Layer German Chocolate Cake combining rich chocolate layers with a luscious coconut pecan filling. Topped with a silky chocolate buttercream, this cake is perfect for special occasions or whenever you crave a decadent dessert.

The image shows a round chocolate cake with four visible layers. The cake layers are dark brown and moist, separated by three thick layers of light brown creamy filling with crunchy bits inside. The outside of the cake is covered with smooth chocolate frosting, with piped swirls of frosting decorated with whole pecans on top along the edge. The top surface of the cake has a thick layer of golden-brown crumbled topping with pecans spread evenly. A slice has been cut out from the cake, showing the inside layers clearly. The cake sits on a black round board, placed on a white marbled surface, and in the background, a white plate with the slice of cake is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups (298 g) granulated sugar
1 and 1/2 cups (319 g) light brown sugar, packed
2 and 1/2 cups (300 g) all-purpose flour
1 and 3/4 cups (149 g) unsweetened cocoa powder, sifted
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 large eggs, room temperature
2 large egg yolks, room temperature
1 and 1/2 cups (340 ml) Thai-style coconut milk, well combined
1/3 cup (76 g) full-fat sour cream, room temperature
3/4 cup (170 ml) unrefined coconut oil, melted and slightly cooled
3 teaspoons pure vanilla extract
1 and 1/2 cups (340 ml) freshly made hot coffee
2 ounces (57 g) German’s sweet chocolate, finely chopped
1 and 1/2 cups (340 ml) evaporated milk, well shaken
6 large egg yolks, room temperature (for filling)
1 cup (227 g) unsalted butter, cut into tablespoons
1/2 teaspoon vanilla extract
2 and 1/2 cups (215 g) sweetened shredded coconut
1 and 1/2 cups (171 g) pecans, toasted and roughly chopped
6 ounces (171 g) German’s sweet chocolate, roughly chopped (for frosting)
4 ounces (113 g) unsweetened chocolate, roughly chopped
1 and 1/2 cups (340 g) unsalted butter, room temperature
2 and 3/4 cups (426 g) confectioners’ sugar, sifted
1/4 teaspoon salt (for frosting)
Pecans for decorating

Instructions

Step 1: Preheat the oven to 350°F (175°C). Cut out three 9-inch round parchment paper circles to line cake pans. Generously spray three 9-inch round cake pans with nonstick baking spray on the sides and bottom, place parchment in each, then spray again to prevent sticking. Set aside.
Step 2: In a large bowl, whisk together granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: In a separate large bowl, combine eggs, egg yolks, coconut milk, sour cream, coconut oil, and vanilla extract. Mix until fully blended.
Step 4: Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined.
Step 5: In a large spouted measuring cup, whisk hot coffee with chopped German’s sweet chocolate until melted. Stir this mixture into the batter until smooth; the batter will be thin.
Step 6: Divide batter evenly between prepared pans. Bake 28–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Step 8: For the coconut pecan filling, combine evaporated milk, brown sugar, egg yolks, and butter in a medium saucepan over medium heat. Stir constantly until mixture bubbles and thickens, about 10–12 minutes, then cook 2 more minutes.
Step 9: Remove from heat and stir in coconut and toasted pecans. Let cool completely before assembling.
Step 10: For the chocolate frosting, melt both chocolates in a microwave-safe bowl on low power in 30-second intervals, stirring until smooth. Let cool to tepid.
Step 11: Beat butter until smooth using a stand mixer or handheld mixer. Gradually add sifted confectioners’ sugar on low speed until incorporated, then beat on medium-high for 3 minutes.
Step 12: Beat in vanilla extract, then slowly add cooled melted chocolate, mixing well and scraping the bowl as needed. Beat on medium-high for 2 minutes. Let the frosting firm up for 30 minutes to 3 hours at room temperature. Do not refrigerate.
Step 13: Level the domed tops off each cake layer with a serrated knife so they are flat.
Step 14: Place one cake layer on a serving plate and spread one-third of the coconut pecan filling evenly. Repeat with the second layer and remaining filling. Top with the last cake layer.
Step 15: Use a piping bag fitted with an open star tip to pipe chocolate frosting stars around the top edge of the cake. Spread the remaining frosting around the sides evenly.
Step 16: Decorate each piped star with a toasted pecan. Serve and enjoy!

Tips & Variations

Use Thai-style coconut milk for a richer flavor; regular coconut milk works but may be less creamy.
Replace pecans with walnuts if preferred or to suit allergies.
To make ahead, bake the cake layers and refrigerate, then prepare filling and frosting on the day of assembly.
Ensure cake layers are completely cooled before frosting to prevent melting.
The frosting should not be refrigerated, as it will firm up too much and become difficult to spread.

Storage

Store covered in the refrigerator for up to 4 days. Let the cake come to room temperature before serving to soften the frosting and filling. Leftover cake layers can be frozen well wrapped for up to 2 months; thaw overnight in the refrigerator before assembling.

How to Serve

A tall, round layered cake sits on a dark serving board over a white marbled surface, with one large slice cut out and placed on a white plate in the background. The cake has three thick dark brown layers of moist chocolate cake, separated by two layers of light tan filling with small nut pieces. The outside is covered with smooth medium brown frosting, decorated with thick swirls of darker brown frosting around the top edge. The top layer of the cake is covered in a rough golden crumb topping with chopped pecans scattered all around and on top of the frosting swirls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

While you can substitute regular milk, using coconut milk adds a unique richness and enhances the traditional flavor of German chocolate cake.

How do I toast pecans?

Spread pecans on a baking sheet and toast in a 350°F (175°C) oven for 5 to 7 minutes, stirring occasionally, until fragrant and lightly browned. Let cool before using.