German Chocolate Cake with Coconut-Pecan Filling & Marmalade is a decadent, show-stopping dessert that blends rich chocolate layers with a buttery coconut-pecan filling, and a bright twist of sweet citrus marmalade. The result is a beautifully balanced cake: indulgent yet refreshing, classic yet elevated.
This dessert is perfect for celebrations, holidays, birthdays, or anytime you want to impress with a bakery-style masterpiece made entirely at home. With deep chocolate flavor, creamy caramel-like filling, and a tangy marmalade accent, every bite is unforgettable.
Why You’ll Love This Recipe
- Decadent & Elegant – A stunning cake with gourmet texture.
- Perfect Flavor Balance – Chocolate + coconut + pecan + marmalade.
- Moist & Rich – Tender chocolate layers that stay soft for days.
- Great for Celebrations – A crowd-pleasing showpiece.
- Make-Ahead Friendly – Components can be prepared in advance.
- Customizable – Choose darker chocolate, more filling, or extra marmalade.
Preparation and Cooking Time
Prep Time: 30 minutes
Cook Time: 30–35 minutes
Cooling & Assembly: 30 minutes
Total Time: 1 hour 30 minutes
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
For the Coconut-Pecan Filling
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- ½ cup butter
- 1 tsp vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup chopped pecans
For the Marmalade Layer
- ½–1 cup orange or lemon marmalade (your choice)
Optional Chocolate Frosting (for sides)
- 1 cup softened butter
- 2 ½ cups powdered sugar
- ½ cup cocoa powder
- 4–5 tbsp milk
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Cake Layers:
Preheat oven to 350°F (175°C).
Grease and line two 8-inch round pans.
Whisk dry ingredients together.
Add eggs, buttermilk, oil, and vanilla.
Slowly mix in hot coffee, batter will be thin.
Pour into pans and bake 30–35 minutes.
Cool completely.
2. Make the Coconut-Pecan Filling:
In a saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook on medium, stirring constantly until thickened, 8–10 minutes.
Remove from heat and stir in vanilla, coconut, and pecans.
Let cool until spreadable.
3. Optional: Prepare Chocolate Frosting (for sides):
Beat butter until creamy.
Add powdered sugar, cocoa, vanilla, and milk.
Mix until smooth.
4. Assemble the Cake:
Place first cake layer on plate.
Spread a thin layer of marmalade over the top.
Add ½ of the coconut-pecan filling.
Place second cake layer.
Spread a thin coat of marmalade again.
Top with remaining filling.
Frost sides with chocolate frosting (optional).
5. Serve & Enjoy:
Chill 20–30 minutes for cleaner slices.
Serve at room temperature for best texture.
How to Serve
Plating Tips:
- Add curled chocolate shavings on top.
- Garnish with a drizzle of marmalade for shine.
- Slice with a hot knife for smooth edges.
Side Pairings:
- Black coffee or espresso
- Vanilla ice cream
- Fresh berries
Leftover Uses:
- Cake truffles
- Ice cream cake layers
- Cake parfaits with whipped cream
Beverage Pairing:
- Cappuccino
- Dark roast coffee
- Sweet dessert wine
Additional Tips
- Chill the filling slightly for easier spreading.
- Use high-quality cocoa for richer flavor.
- Add toasted pecans for deeper nuttiness.
- For extra citrus pop, warm the marmalade slightly before spreading.
Variations
- Double Coconut: Add coconut extract to cake batter.
- Dark Chocolate Version: Replace cocoa with dark cocoa powder.
- Salted Caramel Twist: Add a drizzle between layers.
- Nut-Free Version: Use coconut-only filling.
Storage & Freezing
Refrigerate: Up to 5 days.
Freeze: Up to 2 months (wrap slices individually).
Reheat: Serve chilled or room temperature, no heating needed.
Special Equipment
- Two 8-inch round cake pans
- Saucepan
- Cooling rack
- Offset spatula
Frequently Asked Questions
Can I use store-bought marmalade?
Absolutely, any good citrus marmalade works wonderfully.
Can I bake this as a sheet cake?
Yes ,use a 9×13 pan and spread filling on top.
Can I make it without coffee?
Yes, use hot water, but coffee enhances chocolate flavor.
Can I make the filling ahead?
Yes, store refrigerated up to 2 days.
Conclusion
German Chocolate Cake with Coconut-Pecan Filling & Marmalade is a delicious twist on the classic, combining rich chocolate, a caramel-like coconut-pecan filling, and a fresh citrus brightness. Each slice delivers layers of texture, flavor, and pure indulgence, perfect for every celebration.
