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–+ servings
A two layer German chocolate cake with pecan and coconut icing on a glass cake plate.

Moist German Chocolate Cake

The most delicious recipe for German chocolate cake using freshly milled flour combines rich cocoa powder and fresh flour with coconut oil, real butter, coconut milk, chopped pecans, and coconut flakes. A yummy dessert for special occasions.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Serving Size 12 people

Equipment

  • stand mixer with paddle attachment (or large mixing bowl and spoon or spatula)
  • measuring cups and spoons
  • 2 round cake pans (9-inches)
  • parchment paper (optional)
  • small sauce pan
  • spatula
  • small jar with lid
  • medium sauce pan
  • whisk
  • Toothpicks
  • cake stand

Ingredients

  • 2 cups freshly milled flour (can substitute with all purpose flour)
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 1 tsp sea salt
  • 1 ½ tsp baking soda
  • 2 tsp baking powder
  • 2 large eggs
  • ½ cup coconut oil, melted and cooled (plus more to grease cake pans)
  • 2 tsp vanilla extract
  • 1 cup milk (or coconut milk)
  • 1 cup water

Pecan and Coconut Icing

  • 1 cup evaporated coconut milk (or evaporated regular milk)
  • 1 tsp cornstarch
  • 3 egg yolks
  • 1 cup sugar
  • 1 stick butter
  • 1 tsp vanilla extract
  • 1 cup coconut flakes
  • 1 cup chopped pecans

Instructions

German Chocolate Cake

  • Preheat oven to 350℉. Grease the sides and bottom of 2 round cake pans with coconut oil. Then line them with parchment paper. Set aside.
  • In a stand mixer, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder.
  • In a small sauce pan over low heat, melt coconut oil and let it cool slightly. In a separate measuring cup, add eggs, melted and cooled coconut oil, milk, and vanilla extract.
  • In a small saucepan, simmer 1 cup of water and let it cool for a minute after simmering. Stir the batter and slowly add the hot water to the cake mixture. Stir slowly for 1 minute. The batter will be very runny, but that's fine.
  • Pour the batter evenly into the two cake pans.
  • Bake at 350℉ for 30 minutes or until a toothpick comes out clean.

Pecan and Coconut Icing

  • In a small jar with lid, combine cornstarch with some of the evaporated milk. Shake until the cornstarch is completely dissolved.
  • In a medium saucepan over medium heat, add the evaporated milk and cornstarch mixture along with the remaining evaporated milk, egg yolks, sugar, and butter. Whisk ingredients together until it comes to a slow boil. Then continue stirring regularly and boil for an additional 10 minutes. Take it off the heat and stir in the vanilla extract.
  • Add coconut flakes and chopped pecans and stir well. Allow the icing and cake to cool down before assembling and frosting your cake.