Here is a recipe for homemade German chocolate cake ¹:

Cake:
Ingredients:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened natural cocoa powder
  • 1 3/4 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • 1/2 cup canola or vegetable oil
  • 2 large eggs, at room temperature
  • 3/4 cup full fat sour cream, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup hot water or coffee

Instructions:

  1. Preheat oven to 350°F.
  2. Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  3. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl.
  4. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
  5. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
  6. Divide batter evenly between 3 pans.
  7. Bake for 21-25 minutes.
  8. Remove the cakes from the oven and set on a wire rack.
  9. Allow to cool completely in the pan.

Coconut Pecan Filling:
Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup packed light or dark brown sugar
  • 3 large egg yolks
  • 1 can (8 ounces; 240ml) evaporated milk
  • 1 teaspoon pure vanilla extract
  • 2 cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions:

  1. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat.
  2. Whisk occasionally as the mixture comes to a low boil.
  3. Once boiling, whisk constantly until the mixture thickens, about 5 minutes.
  4. Remove from heat and stir in vanilla, toasted pecans, and coconut.
  5. Allow to cool completely before layering in cake.

Frosting:
Ingredients:

  • chocolate buttercream

Instructions:

  1. First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
  2. Discard (or crumble over ice cream!).
  3. cake stand, cake turntable, or serving plate.
  4. Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 cups).
  5. Top with 2nd layer and evenly cover the top with remaining coconut pecan filling.
  6. Top with the third cake layer.
  7. Spread the chocolate buttercream into a thick layer on top.
  8. Garnish with extra toasted pecans and coconut, if desired.
  9. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.