Crocker German chocolate cake
Moist chocolate cake with a gooey, nutty coconut-pecan frosting — made simple with a cake mix.
Preparation Details
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Prep Time: 20 minutes
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Bake Time: 25–30 minutes
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Cooling Time: 1 hour
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Total Time: About 2 hours
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Difficulty: Easy to Medium
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Servings: 12–16 slices
Ingredients
Cake:
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1 box German chocolate cake mix (like Duncan Hines or Betty Crocker)
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Ingredients listed on the box (usually eggs, oil, water) — follow package instructions
Coconut-Pecan Frosting (Classic):
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1 cup evaporated milk
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1 cup granulated sugar
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3 egg yolks, beaten
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½ cup unsalted butter
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1 tsp vanilla extract
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1 1/3 cups sweetened shredded coconut
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1 cup chopped pecans
Instructions
Step 1: Bake the Cake
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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Prepare the cake batter according to the instructions on the German chocolate cake mix box.
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Divide batter evenly between the prepared pans.
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Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool cakes in pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
Step 2: Prepare the Coconut-Pecan Frosting
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In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
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Cook over medium heat, stirring constantly, until thickened and golden brown — about 12–15 minutes. This is key: keep stirring to prevent curdling.
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Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Mix well and let cool to room temperature.
Step 3: Assemble the Cake
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Once cake layers are completely cool, place one layer on a serving plate.
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Spread a generous amount of coconut-pecan frosting over the top.
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Place the second cake layer on top, and frost the top and sides with remaining frosting.
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For a rustic, homemade look, you can spread frosting with a spatula or spoon.
Serving Suggestions
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Serve with fresh whipped cream or a scoop of vanilla ice cream
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Pair with a strong cup of coffee or iced tea
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Garnish with extra chopped pecans on top for crunch
Storage
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Cover cake and refrigerate for up to 4 days.
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Bring to room temperature before serving for the best flavor and texture.
Nutrition Info (Per Slice – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~450 |
| Fat | 25 g |
| Carbohydrates | 50 g |
| Sugar | 35 g |
| Protein | 4 g |
Tips & Variations
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For an extra moist cake, brush layers lightly with sweetened coconut milk or simple syrup before frosting.
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Use toasted coconut and pecans for a deeper flavor.
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Swap pecans for walnuts if preferred.
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For a fancier finish, decorate with chocolate shavings or curls.
Final Thoughts
This Crocker German Chocolate Cake recipe makes it easy to create the classic southern dessert that everyone loves — rich chocolate layers paired with that signature gooey coconut-pecan frosting. Perfect for birthdays, holidays, or anytime you want a slice of heaven
