Moist, deeply chocolate layers stacked with a rich, golden custard frosting packed with toasted coconut and crunchy pecans—this classic Southern dessert is pure indulgence. With a tender crumb from buttermilk and hot coffee, and a frosting that’s more like a caramel-kissed coconut-pecan pie filling, this cake isn’t just for special occasions… it is the occasion.
Why You’ll Love This Recipe
This isn’t just another chocolate cake—it’s a legacy in layers. Born in 1957 when a Texas homemaker mailed her recipe to a newspaper (using Baker’s German’s Sweet Chocolate), this version became an American favorite. It’s not German at all—but it is unforgettable.
- Birthdays, anniversaries, and celebrations
- Making memories with family in the kitchen
- Fans of coconut, nuts, and gooey-sweet frostings
- Bakers who want to impress without fuss
Ingredients
For the Chocolate Cake
- 2 cups (240g) all-purpose flour, spooned & leveled
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (natural or Dutch-process)
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil (or canola/avocado oil)
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240ml) hot water (or hot strong coffee—for deeper flavor)
For the Coconut-Pecan Frosting
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks
- ½ cup (1 stick / 115g) unsalted butter
- 1 tsp pure vanilla extract
- 1½ cups (120g) sweetened shredded coconut
- 1 cup (100g) chopped pecans, lightly toasted
