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For the Cake (Shortcut Version Using Cake Mix):
- 1 (18.25-ounce) package German chocolate cake mix
- 1 (5-ounce) can evaporated milk
- 1 cup flaked coconut
- 1 cup chopped pecans
- ½ cup butter, melted
- ½ cup sugar
For the Homemade Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
For the Chocolate Frosting (Optional, But Recommended!):
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon vanilla extract
Step 1: Preheat the Oven & Prep Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or line with parchment paper).
Step 2: Make the Cake Batter
- Prepare the German chocolate cake mix according to the package directions.
- Stir in ½ cup melted butter, sugar, evaporated milk, pecans, and coconut.
- Divide the batter evenly between the prepared pans.
Step 3: Bake the Cake
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Coconut-Pecan Filling
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until thickened and golden brown (about 10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Let the filling cool completely before assembling the cake.
Step 5: Make the Chocolate Frosting (Optional, But Delicious!)
- In a small saucepan, heat heavy cream until warm but not boiling.
- Pour over chocolate chips and let sit for 2 minutes.
- Stir until smooth, then mix in vanilla extract.
Step 6: Assemble the Cake
- Place one cake layer on a serving plate.
- Spread half of the coconut-pecan filling over the top.
- Place the second cake layer on top and spread the remaining filling over it.
- (Optional) Drizzle chocolate frosting over the top and garnish with extra pecans.
Notes
How to Store & Freeze German Chocolate Cake
Storing Leftovers:
- Keep the cake covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days for longer freshness.
Freezing Instructions:
- Wrap individual cake slices tightly in plastic wrap and freeze for up to 3 months.
- Thaw overnight in the refrigerator before serving.