Description
Indulge in the rich flavors of this German Chocolate Pecan Pound Cake, featuring a moist and buttery cake infused with German chocolate and crunchy pecans, topped with a creamy coconut-pecan frosting. Perfect for special occasions or as a delightful treat!
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 cup German chocolate, chopped
- 1/2 cup chopped pecans
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- For the cake, in a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Fold in chopped German chocolate and pecans.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the coconut-pecan frosting, in a medium saucepan, combine evaporated milk, granulated sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool slightly before spreading over the cooled pound cake.
Notes
Allow the cake to cool completely before adding the frosting to ensure it adheres well. This cake can be stored in an airtight container at room temperature for several days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes