Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

German Chocolate Cake (Moist, Rich & Filled with Coconut-Pecan Frosting)

Sarah Smith
Oct 31, 2025
3 min read

Updated: Dec 25, 2025

a three layer German chocolate cake with a coconut-pecan frosting sitting on a cake plate

Few cakes have stood the test of time quite like German Chocolate Cake — a rich, tender chocolate layer cake filled and topped with its signature coconut-pecan frosting. Despite its name, this classic dessert isn’t from Germany at all, but traces back to Samuel German, the American chocolatier whose chocolate inspired this beloved recipe.

Every bite is pure indulgence — moist chocolate cake layered with sweet coconut, toasted pecans, and rich caramel-like notes that melt together beautifully. A longtime Southern favorite, German Chocolate Cake is perfect for birthdays, holidays, and family gatherings. Serve it alongside Coconut Snowball Cookies, Mini Pecan Pies, or a slice of Coconut Cream Pie for a dessert spread that feels nostalgic, comforting, and truly special.

Recipe Card

Servings: 10–12 Prep Time: 25 minutes Cook Time: 30 minutes Cooling/Frosting Time: 1 hour Total Time: 1 hour 55 minutes.

Nutrition Estimate (Per Slice)

Approximate values, based on 12 slices. Actual values may vary by portion size and frosting thickness.

Calories: 480–540 Protein: 6–7g Fat: 28–32g Carbohydrates: 55–62g Fiber: 4g Sugar: 38–45g

Ingredients

For the Cake:

1 (4 oz) bar German’s sweet chocolate (or semi-sweet baking chocolate)
½ cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk

For the Coconut-Pecan Frosting:

1 cup evaporated milk
1 cup sugar
3 egg yolks, beaten
½ cup butter
1 teaspoon vanilla extract
1 ⅓ cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Preheat the Oven: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans or line them with parchment circles.
Melt the Chocolate: Break the chocolate into pieces and melt it in boiling water. Stir until smooth and set aside to cool slightly.
Mix the Batter: In a medium bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in the melted chocolate and vanilla.
Combine and Bake: Alternately add the flour mixture and buttermilk, beginning and ending with flour. In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the batter. Divide evenly among the pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in coconut and pecans. Cool before spreading.
Assemble the Cake: Place one cake layer on a stand, spread with frosting. Repeat with the next two layers, finishing with frosting on top. Traditionally, the sides are left unfrosted.

Tips for the Best German Chocolate Cake

Don’t overbake — this cake stays tender and moist when baked just until set.
For a deeper flavor, use espresso powder or dark chocolate instead of German’s sweet.
Chill the frosting slightly before spreading — it thickens as it cools.
Toast the pecans and coconut for an extra nutty aroma.
Store covered at room temperature for up to 2 days or refrigerate for up to 5.

Final Thoughts

This German Chocolate Cake is rich, indulgent, and layered with nostalgic flavor. It’s the perfect dessert to share with family and friends — comforting, impressive, and absolutely delicious.

Serve it with a cup of coffee or a scoop of vanilla ice cream for the ultimate sweet ending.

FAQ

Q: What makes German chocolate cake different from regular chocolate cake?

German chocolate cake uses a lighter, sweeter chocolate and is topped with a rich coconut-pecan frosting that gives it its signature flavor.

Q: Can I make the frosting ahead of time?

Yes — the coconut-pecan frosting can be made 1–2 days ahead and stored in the refrigerator. Bring to room temperature before spreading.

Q: Why is my frosting runny?

It likely wasn’t cooked long enough. Simmer until the mixture thickens and coats the back of a spoon.

Q: Can I use regular cocoa powder instead of German chocolate?

You can, but it changes the flavor. German chocolate gives a milder, sweeter taste.

Q: Does German chocolate cake need to be refrigerated?

Yes — because of the egg-based frosting. Refrigerate for up to 4–5 days.