First layer – Place one cake layer on a serving plate or cake stand. Spread about one-third of the coconut pecan filling evenly over the top.
Second layer – Add the second cake layer. Spread another third of the filling on top.
Third layer – Add the final cake layer. Spread the remaining filling on top.
Note: Traditionally, German chocolate cake has the coconut-pecan filling only between the layers and on top – not on the sides. The sides are left bare or lightly frosted with chocolate frosting.
Apply chocolate frosting to the sides – Using an offset spatula, spread the chocolate frosting around the sides of the cake. You can also pipe a decorative border around the top edge.
Optional garnish – Sprinkle extra chopped pecans or toasted coconut on top for decoration.
Part 5: Serve & Store
Serve – Slice and enjoy at room temperature. This cake is very rich, so smaller slices are perfect.
Store – Keep in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
