I adore coconut, and this Cockeyed German Chocolate Cake showcases it beautifully. Rich with coconut, chocolate, and chopped pecans and finished with caramel-like notes, this one-pan cake is both easy and impressive. It’s a delicious treat any time of year and makes a festive indulgence for Mardi Gras or chocolate lovers everywhere.
One-pan cakes are wonderfully straightforward, which makes them perfect for novice bakers and kids learning basic techniques. If you’re baking with young helpers, you can chop the pecans beforehand to keep things safe and simple.
This upside-down-style cake is almost as effortless as a box mix. The topping is prepared in the bottom of the pan, the batter is poured over it, and once baked and briefly cooled the cake is inverted so the coconut and pecans become the topping. That playful, off-kilter presentation is why I call it “cockeyed.”
My first batch stuck to the pan more than I liked, so I recommend buttering the pan and lining it with parchment to make releasing the cake easier and cleaner. If a little topping sticks, you can patch any bare spots before serving.
This recipe fills a 9-inch square pan a little more than halfway. I placed the pan on a sheet pan to catch any drips just in case, but the cake rose nicely without spilling. If you prefer a slightly shallower cake, a 10-inch round pan will work; the cake will just be a bit shorter.
This cake delivers the flavors of a traditional German chocolate cake without the effort of layering and frosting. It’s rich, nutty, and satisfyingly chocolatey—enough to make even leftovers disappear quickly.
I hope you try this Cockeyed German Chocolate Cake and enjoy it as much as we did. Happy baking!
Ingredients needed for Cockeyed German Chocolate Cake:
- Bottom layer / topping: 1/2 cup (100g) brown sugar, 1/4 cup (1/2 stick; 4 tbsp) butter, 2/3 cup (about 57g) chopped pecan halves, 1 cup (113g) unsweetened shredded coconut, 1/4 cup (64g) evaporated milk
- Cake: 4 oz (113g) bittersweet chocolate, chopped and melted; 1-1/2 cups (180g) gluten-free flour blend* or all-purpose flour; 1/4 tsp xanthan gum; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt
- Cake continued: 1/3 cup (75g) butter, softened; 1 cup (200g) granulated sugar; 2 large eggs; 1 tsp vanilla paste or extract; 3/4 cup (170g) buttermilk
PRO Tip:
Butter and line your baking pan with parchment to create a sling for lifting the bars out and to reduce sticking. If a small area does stick, simply press the topping back into place after turning out the cake.
How to make Cockeyed German Chocolate Cake:
- Make the topping: In a small saucepan, melt the brown sugar and butter together over medium-low heat until the sugar dissolves and the butter is melted. Pour this mixture into the prepared parchment-lined pan. Sprinkle with pecans and coconut, then drizzle the evaporated milk evenly over the top. Set aside.
- Prepare the cake: Melt the chopped chocolate until smooth (a microwave in 30-second bursts with stirring works well). In a separate bowl whisk together the flour, xanthan gum (if using), baking soda, baking powder, and salt.
- In a stand mixer or with a hand mixer, cream the softened butter and granulated sugar until light and fluffy, 2–3 minutes. Add eggs and vanilla and mix until smooth. Pour in the melted chocolate and blend until uniform.
- Alternate adding the dry mixture and the buttermilk to the chocolate mixture, beginning and ending with the dry ingredients. Mix just until combined, scraping the bowl as needed.
- Pour the batter over the topping layer, pressing gently into the corners and smoothing the surface with a spatula. Bake at 350°F for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let the pan rest on a wire rack for 10–15 minutes.
- Turn out the cake: Run a knife around the edge to loosen the cake. Place a serving plate on top of the pan, use oven mitts to invert the pan and plate together, then remove the pan and carefully peel off the parchment. Repair any small gaps in the topping before the caramel fully firms. Do not wait longer than 15 minutes to invert, or the topping may set and become difficult to release.
- Allow the cake to cool completely, then cut into squares and serve.
PRO Tip:
After making caramel or the topping, fill the saucepan with water and bring it to a boil to dissolve any remaining sugar. This makes cleanup much faster and easier.
Recommended Tools:
- 9-inch square baking pan (or 10-inch round)
- Parchment paper
- Medium nonstick saucepan
- Mixing bowls and spatula
- Stand mixer or hand mixer
- Wire cooling rack
- Kitchen scale for precise measurements (helpful for gluten-free baking)
Gluten-Free Tips:
Use a cup-for-cup gluten-free flour blend for best results. If adapting recipes, a useful guideline is 120 grams per cup when substituting with a homemade blend. If you use a commercial blend, weigh a leveled cup of that specific mix to determine its grams-per-cup for consistent results. Popular commercial options include Pamela’s All-Purpose, Bob’s Red Mill 1-to-1, and King Arthur Measure for Measure.
Always verify that packaged ingredients are labeled gluten-free, since formulations can change.
Cockeyed German Chocolate Cake (Gluten Free)
Loaded with coconut, chocolate, and pecans with caramel notes, this cake is easy to make and full of flavor.
15 minutes
45 minutes
15 minutes
1 hour 15 minutes
Ingredients
Bottom Layer / Topping
- 1/2 cup (100g) brown sugar
- 1/4 cup (1/2 stick; 4 tbsp) butter, cubed
- 2/3 cup (about 57g) chopped pecan halves
- 1 cup (113g) unsweetened shredded coconut
- 1/4 cup (64g) evaporated milk
Cake
- 4 oz (113g) bittersweet chocolate, chopped and melted
- 1-1/2 cups (180g) gluten-free flour blend* or all-purpose flour
- 1/4 tsp xanthan gum
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup (75g) butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla paste or extract
- 3/4 cup (170g) buttermilk
Instructions
- Butter a 9-inch square baking dish or 10-inch round cake pan. Line the pan with parchment and preheat the oven to 350°F.
- Make the topping: In a small saucepan, combine the brown sugar and butter. Heat over medium-low, stirring until the sugar dissolves and the butter melts. Pour into the prepared pan, sprinkle with pecans and coconut, and drizzle the evaporated milk over the top. Set aside.
- Prepare the cake: Melt the chocolate until smooth. In a bowl whisk the flour, xanthan gum, baking soda, baking powder, and salt.
- Cream the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla and mix until smooth, then beat in the melted chocolate.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mix. Mix until just combined, then pour the batter over the topping, pressing into corners and smoothing the surface.
- Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool the pan on a wire rack for 10–15 minutes.
- Run a knife around the edges, place a serving plate over the pan, and invert the pan and plate together. Remove the pan and peel off the parchment. Repair any disturbed areas while the topping is still soft. Allow the cake to cool completely before slicing into squares.
Recipe adapted for clarity and ease of use.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 265Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 310mgCarbohydrates: 45gFiber: 2gSugar: 7gProtein: 7g
Nutritional values are estimates.
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