German Chocolate Cake Bites with Coconut Pecan Filling
These German Chocolate Cake Bites are filled with creamy coconut pecan frosting and topped with toasted coconut and pecans for an easy bite-sized dessert everyone will love.
German Chocolate. . .a New Twist on an Old Favorite
German chocolate cake has been one of my favorite desserts since I was a little girl. There's just something magical about rich chocolate cake paired with that sweet coconut pecan frosting. It's a classic combination I've loved for as long as I can remember.
When I started experimenting with Cake Bites, German chocolate was one of the first flavors I wanted to try. I wondered if I could capture everything I love about a traditional German chocolate cake in one tiny bite.
The answer was a resounding yes.
German Chocolate Cake. . .in a Tiny Bite!
These little cake bites are incredibly soft and moist thanks to a doctored cake mix, while the creamy coconut pecan filling adds all of the flavor you'd expect from a full-sized German chocolate cake. A sprinkle of toasted coconut and chopped pecans on top finishes them beautifully.
One thing may surprise you: although I almost always make homemade coconut pecan frosting when I'm baking a traditional German chocolate cake, I intentionally used canned frosting for these cake bites. Homemade frosting tends to be much chunkier, while the canned version is smoother and creamier, making it much easier to pipe into the centers of these tiny cakes. Sometimes convenience really is the better choice!
Ingredients
You will find a full printable recipe card at the bottom of this post, but here's a quick look at what you'll need.
For the Cake Bites
- 1 (15.25-ounce) German chocolate cake mix
- 2 large eggs
- ½ cup butter, softened
- 1–2 tablespoons water, if needed
Filling
- 1 can coconut pecan frosting
Topping
- Toasted sweetened coconut
- Chopped toasted pecans
How to Make German Chocolate Cake Bites
Preheat your oven to 350 degrees Fahrenheit. Generously spray a 24-cup mini muffin pan with Baker's Joy or another baking spray containing flour.
Toast the coconut and pecans and then set aside to cool.
Combine the cake mix, eggs, and softened butter. If the batter seems too thick to scoop easily, add 1–2 tablespoons of water until it reaches a thick but scoopable consistency.
Fill each mini muffin cavity about two-thirds full.
Bake for 11–13 minutes, or until the centers spring back lightly when touched.
Immediately press a shallow well into the center of each cake bite while they're still hot.
Allow the cake bites to cool in the pan for about 10 minutes before transferring them to a wire rack. (I actually forgot to transfer mine until after filling, which made them harder to lift out of the pan. You'll want to do this first.)
Once completely cool, pipe the coconut pecan frosting into the wells.
Drizzle with ganach Finish with toasted coconut and chopped toasted pecans.
What to Expect from This Recipe
If you love classic German chocolate cake, you're going to adore these bite-sized treats. The cake is soft and chocolatey, the filling is creamy and rich with coconut and pecans, and the toasted topping adds just the right amount of crunch. They're elegant enough for showers and parties, yet simple enough to make any time you're craving a little something sweet.
Frequently Asked Questions
You have question about our German Chocolate Cake Bites? We've got answers!
These Cake Bites capture all the flavor of a traditional German chocolate cake in a fun, bite-sized dessert. They're perfect for parties, bake sales, holidays, and dessert tables because they're easy to serve and don't require slicing.
I almost always make homemade coconut pecan frosting for a full-sized German chocolate cake. However, for these Cake Bites, the canned frosting works better because it's smoother and creamier, making it much easier to pipe into the centers.
Yes! Just keep in mind that homemade frosting is usually much chunkier. If you decide to use it, you may need to spoon it into the centers instead of piping it.
Pressing a shallow well into each cake bite creates the perfect little pocket for the coconut pecan filling, giving every bite the classic flavor combination German chocolate cake is known for.
Immediately after removing them from the oven while they're still warm and soft. Once they cool, they become much harder to shape.
Absolutely! Bake the cake bites a day ahead, then fill and decorate them before serving. They're a wonderful make-ahead dessert for parties and holidays.
Yes! Freeze the unfilled cake bites in an airtight container for up to three months. Thaw completely before adding the coconut pecan frosting and toppings.
Because of the frosting, I recommend storing them in an airtight container in the refrigerator if you're keeping them for more than a day. Bring them to room temperature before serving for the best flavor and texture.
This recipe is designed specifically for a mini muffin pan. Using a standard muffin pan will require different baking times and will produce much larger desserts.
These little treats are perfect for holidays, family reunions, church dinners, bridal showers, bake sales, birthday parties, potlucks, and anytime you want all the flavor of German chocolate cake in a portable, bite-sized dessert.
More Cake Bites to Try
If you're enjoying these little desserts, be sure to check out my growing Cake Bites collection.
- Brownie Bites with Chocolate Truffle Filling
- Hot Cocoa Cake Bites with Marshmallow Filling
- Spice Cake Bites with Cookie Butter Filling
- (More Cake Bite flavors coming soon!)
More Mini Desserts
Love tiny sweet treats? We've got you covered with so many options!
- Mini Layer Cakes
- Cake Mix Petit Fours
- Easy French Macarons
- Elegant Meringue Rosettes
- Cheesecake Bites
- Oreo Petit Fours
- Strawberry Cake Pops
- Oreo Cake Balls/Truffles
- Lemon Oreo Truffles
- Red Velvet Truffles
- Easy Cream Puffs
Final Thoughts
These German Chocolate Cake Bites remind me why I fell in love with this classic flavor combination so many years ago. They deliver everything I love about a traditional German chocolate cake in a dessert that's easy to serve, easy to share, and perfect for parties, holidays, bake sales, and family gatherings. Don't be surprised if they disappear just as quickly as a full-sized cake!
Thanks for Stopping By
I'm so glad you took the time to swing by! If you make these delicious cake bites and love them, please leave a comment or review. Before you go, why not pin some photos to your Pinterest boards?
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
German Chocolate Cake Bites
These German Chocolate Cake Bites transform a classic layer cake into an easy bite-sized dessert. Soft chocolate cake is filled with creamy coconut pecan frosting and finished with toasted coconut and chopped pecans for an elegant treat that's perfect for parties, holidays, bake sales, and dessert tables.
Ingredients
- Cake Bites
- 1 (15.25-ounce) German Chocolate cake mix
- 2 large eggs
- ½ cup butter, softened
- 1–2 tablespoons water (if needed)
- Filling
- 1 (16-ounce) can coconut pecan frosting
- Topping
- ½ cup sweetened shredded coconut, toasted
- ¼ cup chopped pecans, toasted
- chocolate ganache (to drizzle)
- melted caramel (to drizzle
Instructions
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan generously with Baker's Joy or another baking spray containing flour.
- In a large mixing bowl, combine the cake mix, eggs, and softened butter. Mix until well combined. If the batter seems too thick, add 1–2 tablespoons of water until it reaches a thick but scoopable consistency.
- Fill each mini muffin cup about ⅔ full.
- Bake for 11–13 minutes, or until the centers spring back lightly when touched and a toothpick inserted comes out clean.
- Remove the pan from the oven and immediately press a shallow well into the center of each cake bite using a tart tamper or the handle of a wooden spoon.
- Allow the cake bites to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Spoon or pipe the coconut pecan frosting into the wells.
- Sprinkle with toasted coconut and chopped toasted pecans before serving.
Notes
I recommend canned coconut pecan frosting for this recipe because it's smoother and creamier than homemade frosting, making it much easier to pipe or spoon into the cake bites.
Press the wells while the cake bites are still hot. They become more difficult to shape as they cool.
Toasting the coconut and pecans adds wonderful flavor and a bit of crunch.
Store in an airtight container. They'll keep well at room temperature for a day or in the refrigerator for up to 4 days.
These freeze beautifully before filling. Thaw completely, then add the frosting and toppings just before serving.
