German Chocolate Snack Cake With Coconut‑Pecan Frosting is a decadent, one‑pan dessert that brings together rich chocolate cake and a gooey, nutty topping. This version starts with a deeply flavored chocolate base, thanks to a combination of unsweetened baking chocolate and cocoa, then finishes with the iconic coconut‑pecan frosting you’ll recognise from classic cakes. Whether you’re baking for a gathering or just want a treat to enjoy at home, this snack cake offers intense flavor, satisfying texture, and relative ease compared to layer cakes.
Why You’ll Love This Recipe
There are a few reasons you’ll fall in love with this cake:
- The chocolate cake uses unsweetened baking chocolate plus cocoa powder which gives it a deeper chocolate flavor that stands up beautifully to the sweet and rich topping.
- The frosting is not your usual buttercream — it’s a cooked custard‑style mix of egg yolks and evaporated milk, brown sugar, butter, then shredded coconut and chopped pecans are folded in. That texture and nutty‑coconut richness make it special.
- It’s baked as a “snack cake” in a 9×13 pan (or equivalent) rather than stacked layers, which makes the process simpler and perfect for casual occasions.
- The result is warm comfort: moist cake, sticky‑sweet topping, crunchy pecans and chewy coconut — it hits a variety of textures and flavors.
Ingredients
For the cake:
- 2 cups (280g) all‑purpose flour
- ¼ cup (21g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup boiling water
- 4 ounces unsweetened baking chocolate
- ½ teaspoon espresso powder (optional, for deeper chocolate flavor)
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 cup canola oil
- 2 teaspoons vanilla extract
For the coconut‑pecan frosting:
- 3 large egg yolks
- 8 ounces (about 240ml) evaporated milk
- 1½ cups (323g) lightly packed brown sugar
- 4 ounces (113g, 1 stick) unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2½ cups sweetened, shredded coconut
- 1½ cups chopped pecans
Step‑by‑Step: How to Make German Chocolate Snack Cake With Coconut‑Pecan Frosting
- Preheat your oven to 350 °F (≈ 175 °C). Grease a 9×13‑inch baking pan.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl.
- In a measuring cup or heatproof bowl, combine the boiling water, unsweetened baking chocolate pieces, and the optional espresso powder. Cover and let it sit about 10 minutes so the hot water melts the chocolate; then whisk until smooth. Check that the mixture is warm (not scalding) before continuing.
- In a separate bowl (or back in your measuring cup if large enough), combine the melted‑chocolate water mixture with the sugar, eggs, oil, and vanilla extract. Whisk until combined.
- Pour the chocolate‑liquid mixture into the flour mixture, and use a hand mixer or stand mixer to beat until just combined — scrape the bottom of the bowl periodically. Do not overmix.
- Spread the batter evenly into the prepared pan. Bake for about 25‑35 minutes, or until the top springs back when touched, the sides have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.
- Leave the cake in the pan and transfer it to a wire rack to cool completely (about 45 minutes) before applying the frosting. It’s important the cake is cool so the frosting doesn’t slide off or melt into the cake.
- To make the frosting: In a saucepan whisk together the egg yolks, evaporated milk, and brown sugar. Add the butter and cook over medium‑high heat, stirring constantly, until the mixture thickens (about 10 minutes). Remove from heat and stir in the vanilla extract and salt, then fold in the coconut and pecans. The resulting mixture will be thick, creamy, and filled with coconut and nut bits.
- Let the frosting cool to room temperature so it’s spreadable but still warm‑soft. Spread the frosting generously over the cooled cake directly in the pan. Serve the cake from the pan.
- Leftovers should be covered and can be kept at room temperature for 2‑3 days. The cake can be made ahead, but it’s best to wait to frost it until just before serving for maximum texture.
Helpful Tips
- Be sure the cake is fully cool before frosting. A warm cake will cause the frosting to melt and slide.
- When melting the chocolate in hot water, make sure the mixture isn’t so hot that it will cook the eggs when you combine everything—let it cool slightly.
- Scrape the mixing bowl periodically while beating the batter to avoid flour pockets and ensure even mixing.
- Use freshly chopped pecans for better flavor and texture; you can lightly toast them (5–7 minutes at 350 °F) for an extra nutty aroma.
- If you’d like a slightly less sweet topping, you can reduce the brown sugar in the frosting by ~¼ cup, though this will reduce the gooey “custard‑like” quality.
- Use sweetened shredded coconut for the authentic texture; unsweetened will work but the topping may feel less ‘sticky’ and rich.
- If you live in a hot climate or will cover the cake, refrigerating is fine — just bring to near room temperature before serving for best texture.
Substitutions And Variations
- Oil substitution: You may replace canola oil with vegetable oil or melted coconut oil (in liquid state).
- Gluten‑free option: Use a 1:1 gluten‑free flour blend in place of all‑purpose flour (check if your brand matches 1 cup = 125 g or so). Expect slightly different texture, but it will still be delicious.
- Nut variation: If pecans are hard to find, you could substitute chopped walnuts (traditional but slightly different flavor) or roasted almonds for a crunch twist.
- Coconut variation: To vary the topping, consider mixing in some flaked unsweetened coconut + sweetened coconut, or even toasted coconut flakes for a deeper flavor.
- Chocolate variation: If you don’t have unsweetened baking chocolate, you could use 6 oz of semi‑sweet chocolate (reduce sugar slightly), but keep in mind this changes the balance.
- Layer cake version: To make this into a two‑layer cake instead of a snack sheet, you can divide the batter into two 8‑inch rounds and bake ~20–25 minutes. Then frost between layers and on top with the coconut‑pecan topping.
- Mini cakes or cupcakes: Pour batter into cupcake liners and bake ~18–22 minutes; make smaller portions of frosting and spoon atop each cupcake for a “bite‑sized” version.
Storage Instructions
- Store the frosted cake covered at room temperature in a cool, dry place (2‑3 days) for best texture. Avoid high humidity or heat which can cause the topping to run.
- If you need to store longer, you can wrap the unfrosted cake (once cooled) tightly in plastic wrap and place in the fridge for up to 3 days before frosting. When ready to serve, warm slightly or bring to room temperature before spreading the frosting.
- The frosting on its own: store in an airtight container in the fridge for up to 2 days, then bring back to room temperature and stir before using.
- To freeze: After baking, wrap cake layers (if making layer version) well in plastic and freeze up to 1 month. Thaw overnight in the fridge, then frost when ready. (For a single pan sheet cake, freezing is less ideal due to the gooey topping.)
Nutritional Information
Per the referenced version of this recipe, each serving (assuming 10‑12 servings) contains approximately:
- Calories: ~819 kcal
- Fat: ~47 g
- Carbohydrates: ~93 g
- Protein: ~10 g
Keep in mind these values are estimates and depend on portion size and exact ingredient brands.
Serving Suggestions
- Serve the cake warm or room temperature. The contrast of a slightly warm cake with the rich topping is especially satisfying.
- Consider pairing with a glass of cold milk, salted caramel ice‑cream, or a lightly sweetened whipped cream to balance the richness.
- For a decorative touch: sprinkle a few toasted pecan halves on top just before serving.
- A coffee or espresso shot alongside works beautifully thanks to the deep chocolate flavor (and the optional espresso powder in the batter!).
- This cake is ideal for casual gatherings: potlucks, birthdays, weekend desserts. Simply slice into the pan and serve — no need to worry about stacking, leveling, or elaborate decoration.
Frequently Asked Questions About German Chocolate Snack Cake With Coconut‑Pecan Frosting
Q1: Is this basically the same as the classic German chocolate cake?
A: Yes and no. The classic German chocolate cake is typically a multi‑layer cake with chocolate cake layers and a coconut‑pecan topping and filling. This “snack cake” version simplifies the process by baking in a single 9×13 pan rather than stacking layers, but uses similar components (rich chocolate cake + coconut‑pecan topping).
Q2: Can I use sweetened shredded coconut instead of unsweetened?
A: Yes — in fact, the recipe as written uses sweetened, shredded coconut. The sweetness of the topping is part of its signature taste. The key is texture ideally: shredded rather than large coconut flakes so it distributes evenly through the topping.
Q3: Why does the frying/melting step require boiling water and chocolate?
A: The initial step dissolves the unsweetened baking chocolate using the boiling water (plus optional espresso powder) so the chocolate is melted and incorporated evenly, providing a smooth, deeply‑chocolate liquid base that then combines with the other wet ingredients. This technique helps create a moist, tender cake texture.
Q4: What if I don’t have evaporated milk for the frosting?
A: While evaporated milk is traditional (and helps achieve the right custard‑like texture), you may substitute with a mix of whole milk and heavy cream to approximate richness, but the consistency and flavor may differ slightly. The key is the cooking of egg yolks + milk + brown sugar until thickened.
Q5: How do I know when the cake is done?
A: Bake for 25‑35 minutes (according to the recipe). The indicators: the top springs back when touched gently, the sides have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean (or with just a few moist crumbs). If the toothpick comes out with wet batter, the cake needs additional baking time.
Conclusion
Thank you for exploring this German Chocolate Snack Cake With Coconut‑Pecan Frosting recipe with me — I truly hope you’ll enjoy making it as much as I enjoyed sharing it. This dessert brings together ease and indulgence: a rich chocolate cake you can bake in one pan, topped with that glorious golden coconut‑pecan frosting that’s the hallmark of German chocolate cake tradition. Whether you’re serving it at a gathering or simply treating yourself, I hope each bite brings comfort, satisfaction, and a touch of decadence. Happy baking, and may your kitchen be filled with warm aroma, gooey topping, and delighted smiles. Enjoy every slice!
German Chocolate Snack Cake With Coconut‑Pecan Frosting
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
Description
German Chocolate Snack Cake with Coconut-Pecan Frosting is a rich, moist, one-pan dessert topped with a gooey nutty-coconut layer.
Ingredients
For the cake:
2 cups (280g) all‑purpose flour
¼ cup (21g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup boiling water
4 ounces unsweetened baking chocolate
½ teaspoon espresso powder (optional, for deeper chocolate flavor)
2 cups (400g) granulated sugar
4 large eggs
1 cup canola oil
2 teaspoons vanilla extract
For the coconut‑pecan frosting:
3 large egg yolks
8 ounces (about 240ml) evaporated milk
1½ cups (323g) lightly packed brown sugar
4 ounces (113g, 1 stick) unsalted butter
1 teaspoon vanilla extract
¼ teaspoon kosher salt
2½ cups sweetened, shredded coconut
1½ cups chopped pecans
Instructions
- Preheat your oven to 350 °F (≈ 175 °C). Grease a 9×13‑inch baking pan.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl.
- In a measuring cup or heatproof bowl, combine the boiling water, unsweetened baking chocolate pieces, and the optional espresso powder. Cover and let it sit about 10 minutes so the hot water melts the chocolate; then whisk until smooth. Check that the mixture is warm (not scalding) before continuing.
- In a separate bowl (or back in your measuring cup if large enough), combine the melted‑chocolate water mixture with the sugar, eggs, oil, and vanilla extract. Whisk until combined.
- Pour the chocolate‑liquid mixture into the flour mixture, and use a hand mixer or stand mixer to beat until just combined — scrape the bottom of the bowl periodically. Do not overmix.
- Spread the batter evenly into the prepared pan. Bake for about 25‑35 minutes, or until the top springs back when touched, the sides have pulled slightly away from the pan, and a toothpick inserted into the center comes out clean.
- Leave the cake in the pan and transfer it to a wire rack to cool completely (about 45 minutes) before applying the frosting. It’s important the cake is cool so the frosting doesn’t slide off or melt into the cake.
- To make the frosting: In a saucepan whisk together the egg yolks, evaporated milk, and brown sugar. Add the butter and cook over medium‑high heat, stirring constantly, until the mixture thickens (about 10 minutes). Remove from heat and stir in the vanilla extract and salt, then fold in the coconut and pecans. The resulting mixture will be thick, creamy, and filled with coconut and nut bits.
- Let the frosting cool to room temperature so it’s spreadable but still warm‑soft. Spread the frosting generously over the cooled cake directly in the pan. Serve the cake from the pan.
- Leftovers should be covered and can be kept at room temperature for 2‑3 days. The cake can be made ahead, but it’s best to wait to frost it until just before serving for maximum texture.
Notes
Cool the cake completely before frosting. Frosting can be made ahead. Store covered for 2–3 days at room temp.
Nutrition
- Serving Size: 1 slice
- Calories: 819 kcal
- Sugar: 65 g
- Carbohydrates: 93 g
- Protein: 10 g
