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German Chocolate Pound Cake with Coconut-Pecan Frosting

German Chocolate Pound Cake with Coconut-Pecan Frosting
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Indulge in the rich and decadent delight of German Chocolate Pound Cake with Coconut-Pecan Frosting. This moist and flavorful cake combines the deep taste of chocolate with the sweetness of coconut and pecans, creating an irresistible dessert that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a holiday gathering, or simply treating yourself, this cake is sure to impress. With straightforward preparation steps, even novice bakers can create a show-stopping dessert that dazzles both the eyes and the palate. Enjoy it served on its own, alongside fresh berries, or topped with creamy coconut ice cream for an extra touch of indulgence.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 120ml vegetable oil
  • 2 cups (500g) granulated sugar
  • 5 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 3 cups (360g) all-purpose flour
  • 45g unsweetened cocoa powder
  • tsp baking soda
  • tsp salt
  • 1 cup (240ml) buttermilk, room temperature
  • 4 oz (113g) German sweet chocolate, melted and cooled
  • 1 cup (240ml) evaporated milk
  • 1 cup (200g) granulated sugar
  • 3 large egg yolks, lightly beaten
  • 113g unsalted butter
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 325°F (163°C) and prepare your bundt or tube pan.
  2. Cream together softened butter, vegetable oil, and granulated sugar until fluffy.
  3. Add eggs one by one, mixing well after each addition; then stir in vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually combine dry ingredients with buttermilk into the batter until just mixed.
  6. Fold in melted German chocolate until evenly distributed.
  7. Pour batter into prepared pan and bake for 75-85 minutes or until a skewer comes out clean.
  8. Cool cake before frosting: whisk evaporated milk, sugar, egg yolks, and butter in a saucepan until thickened; add vanilla extract, coconut, and pecans.
  9. Once cooled completely, frost generously with the coconut-pecan mixture.

Nutrition

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