German Chocolate Trifle
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German Chocolate Trifle

Course Dessert
Cuisine American
Keyword German Chocolate Trifle
Servings 2 trifles
Calories 4885kcal
Author Miranda Couse



Coconut Filling

  • 3 large egg yolks
  • 14 oz. sweetened condensed milk
  • 3/4 cup light brown sugar packed
  • 1/2 cup salted butter cubed
  • 1 tsp vanilla extract
  • 1 1/4 cups toasted coconut divided
  • 1 cup chopped pecans

Chocolate Frosting

  • 1/2 cup salted butter room temperature
  • 1 cup dark chocolate chips melted
  • 1 T. corn syrup
  • 1 1/2 cups powdered sugar



  • In a microwave safe bowl, add in the butter. Place in the microwave for two 30 second intervals.
  • In a large mixing bowl, add in the sugars and cocoa powder. Whisk together to remove the lumps.
  • Add the butter, hot water, and vanilla into the dry ingredients. Whisk until everything is combined.
  • Add in the lightly beaten eggs and continue whisking until smooth.
  • Add in the baking soda and flour and whisk until incorporated. There may be a few lumps in the batter.
  • Stir the chocolate chips into the batter.
  • Preheat oven to 350 degrees. Line the bottom of a 9x13 with parchment paper. Spray non-stick cooking spray on the sides of the pan and parchment paper.
  • Place in the oven for 30-35 minutes or until done. Let cool.


  • In a medium size saucepan, add in the sugar and egg yolks. Whisk together until combined.
  • Add in the sweetened condensed milk and butter. Place the saucepan over medium/low heat. After the butter melts, turn the heat up to medium and whisk occasionally. Let the mixture cook until it thickens. I cooked mine approximately 10 minutes.
  • Pour the mixture into a bowl. Add in the vanilla, 1 cup of coconut, and pecans. Stir with a spatula until combined.


  • Place the chocolate chips in a microwave-safe bowl. Microwave in 30 second intervals and stir afterwards. Mine took three 30 second intervals to completely melt the chips into a smooth mixture.
  • Add the butter and chocolate chips into a mixing bowl. Mix until combined.
  • Add in the corn syrup and powdered sugar and mix on low until the powdered sugar is combined. Turn the mixer on high and let it whip for another 3 minutes until light and fluffy. If the mixture is too thick for you, add a tablespoon of milk to thin out.


  • Using a glass that has a opening about the same size as the cups you're using for your trifle, cut out 6 circles from the brownies.
  • Place the brownies on the bottom of the cup. Add a decent scoop of filling on top of the brownie and push to the edges of the cup.
  • Place the frosting in a piping bag and pipe out a layer of frosting. Repeat the layers. Top with the trifles with the remaining 1/4 cup of toasted coconut for garnish.
  • Refrigerate until ready to serve.


Calories: 4885kcal | Carbohydrates: 607g | Protein: 59g | Fat: 263g | Saturated Fat: 148g | Cholesterol: 1040mg | Sodium: 2474mg | Potassium: 2362mg | Fiber: 23g | Sugar: 518g | Vitamin A: 5845IU | Vitamin C: 6.8mg | Calcium: 1240mg | Iron: 13.6mg