Easy German Chocolate Cake

An Easy Way to Bake a German Chocolate Cake

German Chocolate
Angie’s German Chocolate Cake

This week I’ve got chocolate, German Chocolate and Texas Chocolate Sheet Cake, on my mind and woke up today wanting to bake one of them.

What did you think about the Texas Sheet Cake I posted about this week? You’ve gotta try it. Make it and share with family and friends. Otherwise, you’ll want to eat it all yourself. 😀

The thing about German chocolate is that you have to like coconut or it’s not for you. But if you like chocolate AND coconut, you’ll love this cake.

Remember I told you I’d be sharing an EASY German chocolate cake recipe? Ah, yes, my favorite (although Mother made the not-so-quick-and-easy version) since early childhood days when ogling the beautiful three-tiered cakes my mother would cover with her buttery coconut-pecan frosting.

Busy moms with husbands and kiddos who totally love coconut-ty chocolate will appreciate this easy method of the rich buttery chocolate cake.

The key to making this  (or any) German Chocolate cake dessert is to go all out on the icing. Skimpy doesn’t do it justice.

Begin by purchasing a German Chocolate box cake mix. That’s the easy part. Bake the cake according to the directions – except where it calls for oil, use organic coconut oil (melted). Have you ever baked muffins or cakes with coconut oil? Mmmm.

Here’s the recipe:

Easy German Chocolate Cake

Category: Dessert

German Chocolate

Angie's German Chocolate Cake


  • 1 box German Chocolate Cake mixes
  • Water, vegetable oil (or coconut oil), and eggs according to directions on cake mix
  • 1 package Baker's Angel Flake Coconut
  • 1 can evaporated milk
  • 1-1/2 cups sugar
  • 1 stick butter
  • 3 egg yolks, beaten
  • 1-1/2 teaspoons vanilla
  • 1-1/2 cups pecans, chopped very fine


  1. Preheat oven to 350 degrees.
  2. Grease and flour two 9" round pans.
  3. Bake two cakes according to the box mix directions.
  4. Melt butter in a pot on the stove on medium heat.
  5. Mix the milk, sugar, and beaten egg yolks with the butter and stir often until consistency is thick.
  6. Remove from heat and quickly stir in coconut and pecans.
  7. Pour the hot frosting over the bottom layer then set the top layer on top of the frosted layer.
  8. Frost the top and sides.
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Occasionally, I make German chocolate cupcakes instead of a cake. They are fun to do for a family or friend get together. Of course, a 9″ x 11″ cake pan can be used instead of the round ones of the muffins. But two or three round cakes decorated with a thick layer of frosting in the middle sections, on top, and on the sides tastes oh so good!

1 Comment

  1. This looks so good. I love German chocolate cake. The best one I ever tasted was at a little restaurant in Elk City, Oklahoma.

    I really liked your slow cooker German chocolate cake, so I know I will love this, too.

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