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german chocolate pecan pound cake

German Chocolate Pecan Pound Cake

Discover the secrets to baking the best German chocolate pecan pound cake. This rich, moist recipe is easy to follow and ideal for chocolate lovers!
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American, German
Servings 12 Servings
Calories 398 kcal

Ingredients
  

Cake Ingredients

  • 2 ¾ cups All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Unsalted butter softened
  • 2 cups Granulated sugar
  • 4 large Eggs
  • 1 cup Buttermilk
  • 4 ounces German sweet chocolate melted
  • 2 teaspoons Vanilla extract
  • 1 cup Pecans toasted and chopped
  • ¾ cup Sweetened shredded coconut

Frosting Ingredients

  • 1 cup Evaporated milk
  • 1 cup Granulated sugar
  • 3 large Egg yolks
  • ½ cup Unsalted butter
  • 1 teaspoon Vanilla extract
  • 1 cup Sweetened coconut flakes
  • 1 cup Toasted pecans

Instructions
 

Step 1: Prepare Your Workspace

  • Preheat the oven to 325°F (165°C).
  • Grease and flour your bundt pan, ensuring every crevice is coated to prevent sticking.

Step 2: Mix the Dry Ingredients

  • Combine the flour, baking powder, and salt in a medium bowl. Sifting the ingredients ensures they’re evenly distributed and prevents lumps.

Step 3: Cream Butter and Sugar

  • In a large mixing bowl, beat softened butter and sugar together until light and fluffy. This method gives the batter a lighter texture by incorporating air into it.

Step 4: Add the Wet Ingredients

  • Add the eggs one by one, beating until thoroughly combined before adding the next.
  • Gradually blend in melted chocolate and vanilla extract.

Step 5: Combine Wet and Dry Ingredients

  • In the butter mixture, alternately add the dry ingredients and buttermilk.
  • To keep the batter from curdling, begin and finish with the dry ingredients.

Step 6: Fold in Pecans and Coconut

  • Using a spatula, gently fold in the toasted pecans and shredded coconut. This adds texture and flavor to every bite.

Step 7: Bake

  • After the bundt pan is ready, pour the mixture into it and bake it for 65 to 75 minutes. Begin checking for doneness at the 65-minute mark by inserting a toothpick into the center of the cake.

Notes

Crafting the Classic Coconut-Pecan Frosting

The frosting is what makes this cake truly iconic. Here’s how to achieve perfection:

Step 1: Cook the Base

Put the butter, sugar, egg yolks, and evaporated milk in a medium pot. Stir continuously over medium heat until the mixture thickens (about 10–12 minutes).

Step 2: Add Texture

Remove the saucepan from heat and stir in vanilla extract, sweetened coconut flakes, and toasted pecans. Spread the frosting over the chilled cake after letting it cool slightly.

Step 3: Frost the Cake

Evenly cover the cake’s edges and top with icing. For added visual appeal, sprinkle extra pecans or coconut flakes on top.

Tips for Success

1. Use Fresh Ingredients

  • Fresh eggs, high-quality butter, and German chocolate will make a noticeable difference in flavor.

2. Don’t Overmix

Overmixing activates gluten, which can result in a tough cake. Mix just until the ingredients are combined.

3. Check Your Oven Temperature

Use an oven thermometer to make sure precise baking because oven temperatures can vary.

4. Let the Cake Cool Completely

Frosting a warm cake can cause the frosting to slide off. Be patient and let it cool fully before decorating.
Keyword Chocolate Cake, German Chocolate Pecan Pound Cake