German Chocolate Trifle is a delicious layered dessert made with homemade chocolate cake, fluffy whipped topping, toasted coconut, and crunchy pecans. Inspired by the classic flavors of German chocolate cake, these individual chocolate trifles are perfect for dinner parties, holiday celebrations, and family gatherings.
Each serving features layers of tender chocolate cake, light whipped topping, and a coconut-pecan mixture. The combination creates a dessert with rich chocolate flavor, creamy texture, and just the right amount of crunch.
Unlike traditional German chocolate cake, which is usually finished with coconut-pecan frosting, this recipe transforms those familiar flavors into an easy-to-serve layered dessert. There’s no complicated frosting to prepare, and the individual portions make serving guests simple.
Start by preparing the homemade chocolate cake. The batter combines all-purpose flour, grated sweet baking chocolate, unsweetened cocoa powder, eggs, baking powder, milk, and vegetable oil spread. You can use granulated sugar or a suitable sugar-substitute blend according to the recipe.
Bake the cake in a prepared nine-inch round cake pan at 350°F for approximately 20 to 25 minutes, until a toothpick inserted near the center comes out clean.
Let the cake cool in the pan for ten minutes before transferring it to a wire rack. Once completely cooled, cut it into one-inch cubes.
To assemble the trifles, divide half the cake cubes among twelve individual dessert dishes. Add layers of thawed light whipped topping, toasted coconut, and chopped toasted pecans.
Repeat the layers to create an attractive dessert with chocolate cake and creamy topping in every spoonful.
A set of individual glass dessert cups on Amazon makes these trifles especially appealing for parties and special occasions.
Serve immediately or cover and refrigerate for up to four hours before serving.
For more sweet treats, explore our Dessert Recipes or try Luscious Lemon Squares.
With their combination of chocolate, coconut, and pecans, these German Chocolate Trifles make a memorable homemade dessert that’s easy to share.
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German Chocolate Trifle
- Total Time: :55
- Yield: 12 1x
Ingredients
- 2 eggs
- 1 cup all-purpose flour
- 2 ounces sweet baking chocolate, grated
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
- 1/2 cup fat-free milk
- 2 tablespoons tub-style 60 percent to 70 percent vegetable oil spread
- 1 8 – ounce container frozen light whipped dessert topping, thawed
- 1/3 cup flaked coconut, toasted
- 1/3 cup chopped pecans, toasted
Instructions
- Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Grease and lightly flour a 9×1-1/2-inch round cake pan; set pan aside. In a small bowl, stir together flour, grated chocolate, cocoa powder, and baking powder; set aside.
- In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thickened. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
- In a small saucepan, combine milk and vegetable oil spread; heat and stir until spread melts. Add milk mixture to egg-flour mixture, beating until combined. Pour batter into the prepared pan.
- Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean and top springs back when lightly touched. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely; cut into 1-inch cubes.
- Divide half of the cake cubes among twelve 6- to 8-ounce dessert dishes. Top with half of the whipped topping, half of the coconut, and half of the pecans. Repeat layers. Serve immediately or cover and chill in the refrigerator for up to 4 hours.
- Prep Time: :30
- Cook Time: :25
- Category: Dessert
- Method: Oven
No. This version uses chocolate cake, whipped dessert topping, toasted coconut, and pecans.
Yes. The published instructions allow the assembled trifles to be covered and refrigerated for up to four hours.
Twelve individual desserts in six- to eight-ounce serving dishes.
The recipe permits a sugar-substitute blend equivalent in sweetness to ¾ cup sugar. Choose a product formulated for baking and follow its conversion instructions.
Yes. The recipe includes chopped pecans, as well as coconut.