German Chocolate Cake with Coconut-Pecan Filling (Paula Deen) Recipe

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German Chocolate Cake with Coconut-Pecan Filling (Paula Deen)
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  1. Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray with flour.
  2. In a large bowl, beat the butter and sugar at medium-high speed with an electric mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and vanilla, beating until combined.
  3. In a medium bowl, combine the flour, cocoa, baking soda and salt. Gradually add to the butter mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Add the melted chocolate, beating until combined.
  4. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in the center comes out clean, 18 to 22 minutes. Let cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.
  5. Spread two-thirds of the Coconut-Pecan Filling evenly in between the cake layers. Place the cake in the freezer for at least 1 hour.
  6. Spread Chocolate Ganache Frosting evenly over the top and sides of the cake. Spread the remaining one-third Coconut-Pecan Filling evenly over the top of the cake. Arrange the pecan halves around top and bottom of cake if desired. Garnish with chocolate curls if desired. Store the cake in the refrigerator.
  7. Coconut-Pecan Filling:
  8. In a medium saucepan, combine the cream, sugar and egg yolks. Cook over medium-low heat until the sugar is dissolved and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and add the coconut, pecans and butter, stirring until the butter is melted. Let stand until the mixture reaches room temperature. Yield: 5 cups.
  9. Chocolate Ganache Frosting:
  10. In a medium bowl, combine the chopped chocolate, butter and corn syrup. Pour the boiling cream over the chocolate mixture. Let stand for 1 minute. Stir until the chocolate is melted and the mixture is smooth. Chill for 30 minutes, stirring occasionally, until the frosting is a spreadable consistency. Yield: 1 1/2 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1119.56 Kcal (4687 kJ)
Calories from fat 736.51 Kcal
% Daily Value*
Total Fat 81.83g 126%
Cholesterol 283.8mg 95%
Sodium 322.76mg 13%
Potassium 596.39mg 13%
Total Carbs 92.71g 31%
Sugars 50.91g 204%
Dietary Fiber 8.1g 32%
Protein 17.52g 35%
Vitamin C 1mg 2%
Vitamin A 0.3mg 8%
Iron 3.5mg 19%
Calcium 150.7mg 15%
Amount Per 100 g
Calories 380.24 Kcal (1592 kJ)
Calories from fat 250.14 Kcal
% Daily Value*
Total Fat 27.79g 126%
Cholesterol 96.39mg 95%
Sodium 109.62mg 13%
Potassium 202.55mg 13%
Total Carbs 31.49g 31%
Sugars 17.29g 204%
Dietary Fiber 2.75g 32%
Protein 5.95g 35%
Vitamin C 0.3mg 2%
Vitamin A 0.1mg 8%
Iron 1.2mg 19%
Calcium 51.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.4
  • 32

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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