German Chocolate Cake Trifle
Creamy, crunchy, and decadently chocolatey — this German Chocolate Cake Trifle takes all the comfort of a classic cake and turns it into an easy, show-stopping layered dessert.
Servings: 8 servings
Equipment
- 9x13 inch Baking Dish
- Medium Saucepan
- Trifle dish or large glass bowl
Ingredients
Cake Ingredients
- 1 box German chocolate cake mix Prepare with eggs, oil, and water as directed on the box.
- 3 large eggs Room temperature, if not using boxed mix eggs.
- 1/2 cup vegetable oil Or oil specified by cake mix.
- 1 cup water Or amount listed on cake mix.
Custard Ingredients
- 1 can sweetened condensed milk Room temperature.
- 1 cup heavy cream Cold, for custard and whipping if desired.
- 1 cup shredded coconut Sweetened or unsweetened based on preference.
- 1 cup chopped pecans Toasted lightly for best flavor.
- 1/2 cup unsalted butter Cut into pieces for even melting in custard.
- 1 cup granulated sugar For custard.
- 4 large egg yolks Room temperature, whisked before adding.
- 1 teaspoon vanilla extract For custard and whipped cream flavor.
- 1/2 cup chocolate chips Optional, for topping.
- Fresh berries optional For garnish, washed and patted dry.
- Caramel sauce optional For drizzling on top.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and prepare the cake mix as directed on the box, using the eggs, oil, and water amounts listed. Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack. Once cooled, cut the cake into 1-inch cubes and set aside.
- In a medium saucepan over medium heat, combine the sweetened condensed milk, 1 cup heavy cream, 1/2 cup unsalted butter, and 1 cup granulated sugar. Stir continuously until the mixture is warmed and slightly thickened, about 6–8 minutes.
- Reduce heat to low. Slowly whisk in the 4 egg yolks, one tablespoon at a time, to temper them and prevent scrambling. Continue cooking and stirring until the mixture becomes thick and bubbly, about 3–5 minutes.
- Remove from heat and stir in 1 teaspoon vanilla extract, 1 cup shredded coconut, and 1 cup chopped pecans. Allow the coconut-pecan filling to cool to room temperature, stirring occasionally to prevent a skin from forming.
- To assemble the trifle, choose a clear trifle dish or large glass bowl. Place a layer of cake cubes across the bottom of the dish evenly.
- Spoon a generous layer of the cooled coconut-pecan filling over the cake cubes, smoothing lightly with a spatula.
- Repeat layers of cake cubes and filling until the dish is full, ending with a final layer of the coconut-pecan filling on top.
- Optionally, sprinkle chocolate chips, fresh berries, or a drizzle of caramel sauce over the top for garnish.
- Chill the trifle for at least 1 hour before serving to allow flavors to meld. Serve chilled or slightly chilled.
Notes
Cover the trifle tightly with plastic wrap or an airtight lid and refrigerate for up to 3–4 days. The flavors will intensify, but the cake may soften over time.