"This recipe has been in my family for a very long time. My great-grandma could make this with her eyes closed. My father was born on her birthday so she made this cake for him every year. Even shipped it to him in Korea when he was stationed there in the army." — K-Dub
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1 (4 ounce) package
sweet baking chocolate (such as Baker's German's Sweet Chocolate®) - broken into pieces
2 1/2 cups
sifted all purpose flour
1 1/3 cups
sweetened flake coconut
Fabulous! This was my first attempt at a German Chocolate cake, I kind of expected it to be a little more complicated but this was easy. I had to use the milk and vinegar substitute for the buttermilk because I forgot to bring my list to the store and of course forgot the buttermilk :( It worked fine. I used butter in both the cake and the frosting since I never have margarine. I also made some chocolate frosting for the sides of the cake, I didn't have enough of the coconut frosting but I think that is because I'm a little heavy handed with frosting. My family was sad when this cake was gone and there was a fight over the last piece ( I won! ) Thanks for the great recipe, its a keeper.
My only complaint is that it's really not a chocolatey cake. Next time I will use at least twice the chocolate, or add some cocoa powder to the mix as well. My husband, who loves GC cake and this was for his birthday, asked me if it was a pumpkin cake, judging by the color of it. The rest of it was great. Good texture!
GREAT recipe! The cake was moist and delicious and the frosting amazing! I've made many other types of chocolate cakes from scratch but this was my first German Chocolate cake. Rave reviews from all our guests who shared it with us. Thank you.
Great Cake! My brother doesn't like cake at all, but he has always loved German Chocolate cake.... so he knows when it's good and he loved this cake and frosting. As did everyone else. It was super light, fluffy and moist (don't overcook it even a little). I made 36 cupcakes and they were amazing. You do need to cook the frosting and stir for 10-12 minutes, but I thickened it too much because as it cooled it got much to thick especially after adding the nuts and coconut flakes. To correct for this just add SWEETENED CONDENSED MILK and a little real milk until it brings it to the consistency you can spread. I would suggest when you are heating the sauce for the frosting you should stop cooking it whenever you notice it no longer falls immediately back into place when you move your spoon through the sauce. This will be close to 9-12 minutes depending on your stove. Remember, as it cools it will get even firmer. Other than my learning curve, this recipe is an ABSOLUTE WIN and I am using it anytime I need German chocolate cake!
Great cake. Made it for my husband on our anniversary. I substituted some of the boiling water with some coffee. I would strain the frosting mixture over a colander in case you accidentally cook some of the egg (like I did).
Delicious cake and recipe was easy to follow! I love to bake but am somewhat of a beginner and this recipe was straightforward and easy to follow! The frosting came out great. I know my husband will love it for his birthday!
Everyone raved about this cake - I've never made it before and I think it came out great. The frosting wasn't nearly enough to cover it, so I ended up having to put chocolate borders on it because otherwise I would have bare spots. Suggest doubling it, regardless of whether you use borders, because it will make the cake more rich and better coated.
* Percent Daily Values are based on a 2,000 calorie diet.
Willard Family German Chocolate Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 376
This rich, authentic cake is dense with chocolate, coconut, and nuts.
See how to make a warm German cake frosting with pecans and coconut.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.