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2. Make the frosting
In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Cool to room temperature before using.
3. Assemble the cake
Place one cake layer on a plate or cake stand. Spread a thick layer of coconut-pecan frosting on top. Repeat with remaining layers. No need to frost the sides — the rustic, layered look is part of the charm.
Optional Additions
- Add a thin layer of chocolate ganache for extra decadence
- Sprinkle toasted coconut or extra chopped pecans on top
- Make cupcakes instead of cake for a party-friendly version
Tips for Success
- Use high-quality cocoa powder for rich chocolate flavor
- Stir frosting constantly to prevent eggs from scrambling
- Let frosting cool completely before spreading to prevent sliding
- Refrigerate leftovers for up to 4 days (if it lasts that long!)
Final Thoughts
German Chocolate Cake is a celebration in every bite — rich, nutty, gooey, and unforgettable. It’s the kind of dessert that tells a story and brings people together, whether it’s passed down from a grandmother’s recipe box or baked fresh for a friend’s birthday.
Whether you’re making it for the first time or the fiftieth, this cake never fails to impress.
Want a printable version or a shortcut recipe using a mix? Let me know — I’m here to help!
