German Chocolate Loaf Cake

Make a family weekend drive through the Chilcotin’s breathtaking nature extra special with a “German Chocolate Loaf Cake”.
This soft sweet decadence topped with exclusive pecan-coconut topping is a must-try dessert!
Prep + Cook Time: 1½ hour; Cooling Time: 2 hours; Yield: 12 Slices
Prep Time 30 mins
Cook Time 55 mins
Course Dessert
Cuisine American
Servings 12 Slices
Calories 257 kcal


  • Equipment
  • Loaf baking pan


  • 1 stick or ½ cup butter softened
  • 1 cup granulated sugar
  • 2 eggs room temp.
  • 2 tsp vanilla extract
  • ½ cup regular yogurt room temp.
  • cups all-purpose flour sifted
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1/3 cup German sweet chocolate melted for 1 min in the microwave
  • For the Icing
  • 2 egg yolks room temp.
  • 1 cup evaporated milk room temp.
  • 1 cup sugar granulated
  • ½ cup butter melted
  • 2 tsp vanilla extract
  • cup coconut flakes
  • 1 cup chopped pecan toasted for 5-7 minutes at 350° F in a preheated oven


  • Set the oven for preheating at 350° F. Also, grease the sides of the loaf baking pan with cooking spray and line with parchment paper.
  • Now, transfer the butter & sugar into the bowl of an electric stand mixer. Mix on medium-high speed (with paddle attachment) until creamy.
  • Add 1 egg, mix, add in the 2nd egg, and mix again. Then, add both the chocolate & vanilla extracts and mix nicely.
  • In a separate bowl, combine the flour with baking soda & salt. Add half of the dry flour mix & yogurt into the electric mixer bowl and mix well at low speed. Add the remaining half dry mix and continue mixing till it looks close to done.
  • Take off the mixer bowl and combine the batter using a rubber spatula/scrapper until everything comes together.
  • Fold the melted chocolate in the batter and pour it into the lined loaf pan. Bake in the middle rack for 45-55 minutes at 350° F.
  • Take the baked cake out of the oven and let it cool in the pan completely before removing it.
  • Meanwhile, prepare the icing:
  • Whisk the egg yolks & evaporated milk on a saucepan placed on the stove over medium heat. Add the sugar & butter. Whisk continuously for 6-7 minutes and remove from heat when it thickens.
  • Transfer the mixture to a large bowl and stir in the vanilla extract, coconut flakes, & toasted chopped pecans. Let cool on the countertop.
  • Spread the icing on the cooled cake, cut it into slices, and serve!


Calories: 257kcal
Keyword Chocolate Cake, German, German Choclate Cake
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