Valley Fig Growers

German Chocolate Cake with CalifornianFig, Coconut and Toasted Pecan Frosting

Makes 2 single-layer cakes (24 servings)



1 package (18 1/4-ounce) German Chocolate Cake Mix Water (check package label for amount)

3 large eggs

Vegetable oil (check package label for amount)

Fig-Coconut Topping:

1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs

1 cup packed light brown sugar

1/2 cup butter

6 tablespoons whipping cream

1 cup flaked coconut

1/2 cup chopped, toasted pecans


  1. Follow package directions to heat oven, grease two 8-inch round cake pans and prepare cake batter with water, eggs and oil. Bake and cool as directed. For frosting, in medium saucepan combine figs, sugar, butter and cream. Stir over medium heat until mixture comes to a simmer. Simmer 1 minute, stirring constantly. Stir in coconut and pecans. Spread warm frosting on top of cake layers, dividing evenly. Place one layer at a time on a baking sheet or heatproof pan. Broil 4 to 5 inches from heat for 15 to 30 seconds, or until frosting bubbles, watching constantly. Remove from oven. Repeat with second layer. Cool. Transfer cake layers to serving plates to serve.
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Nutrition Information

amount per serving

  • Calories 268
  • % Calories from Fat 49%
  • Fat 15
  • Cholesterol 42
  • Protein 2
  • Carbohydrates 32
  • Fiber 2
  • Iron 1
  • Sodium 211
  • Calcium 54
  • Potassium 47