Skip to content
Make the frosting
Make the custard base: Whisk together the condensed milk, powdered sugar, egg yolks, and unsalted butter in a medium saucepan over medium heat.
Proof: Cook the mixture, stirring constantly with a whisk, for about 10–12 minutes, or until it thickens to a custard-like consistency. It should coat the back of a spoon.
Finished frosting: Remove the saucepan from the heat. Stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Let the frosting cool to room temperature before assembling the cake. It will thicken further as it cools.
Assemble the cake
First layer: Place a cooled cake layer on your serving platter or cake plate. Spread about a third of the coconut-pecan frosting evenly over the top.
Repeat layers: Carefully place the second cake layer on top, then spread another third of the frosting. Repeat with the third cake layer and the remaining frosting.
Optional toppings: Traditionally, German chocolate cake only has frosting between the layers and on top, leaving the sides exposed to reveal the rich chocolate cake. However, you can optionally leave the sides unfrosted, or if you prefer, cover them with any remaining frosting or a simple chocolate ganache for a different look.
Enjoy this decadent homemade German chocolate cake! It’s perfect for special occasions or when you finally want a truly delicious dessert.
