Here’s a rich, moist German Chocolate Pecan Pound Cake—a perfect blend of chocolate, coconut, and toasted pecans, with a buttery pound cake base. 🍫🌰
🍰 German Chocolate Pecan Pound Cake
Ingredients
For the Pound Cake
- 1 1/2 cups (340g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (240ml) buttermilk (or whole milk + 1 tbsp vinegar/lemon juice)
For the German Chocolate Frosting (Pecan-Coconut Topping)
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, lightly beaten
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
🥣 Instructions
1. Prep
- Preheat oven to 325°F (163°C)
- Grease and flour a 10-inch bundt or tube pan
2. Make the Cake Batter
- Cream butter and sugar until light and fluffy
- Add eggs one at a time, beating well after each
- Mix in vanilla
- In a separate bowl, sift together:
- flour
- cocoa powder
- baking powder
- salt
- Alternately add dry ingredients and buttermilk to the butter mixture:
- Start and end with dry ingredients
- Mix until just combined
3. Bake
- Pour batter into pan
- Bake 60–75 minutes, or until a toothpick comes out clean
- Cool in pan for 15 minutes, then invert onto a rack to cool completely
4. Make the German Chocolate Frosting
- In a saucepan, combine:
- evaporated milk
- sugar
- egg yolks
- butter
- Cook over medium heat, stirring constantly, until thick and bubbly (about 10 minutes)
- Remove from heat and stir in:
- vanilla
- coconut
- pecans
- Cool until spreadable (about 20–30 minutes)
5. Assemble
- Once cake is completely cool, spread frosting over the top
- Let it set for 10–15 minutes
🍽️ Serve
Slice and enjoy with coffee or ice cream.
This cake stores well for 2–3 days in an airtight container.
Would you like a gluten-free, mini bundt, or layer cake version?