German Chocolate Pound Cake with Coconut-Pecan Frosting

German Chocolate Pound Cake with Coconut-Pecan Frosting is a delightful treat that combines rich chocolate flavor with a creamy, nutty topping. This cake is perfect for celebrations or simply as a sweet indulgence at home. Its moist texture and the delicious coconut-pecan frosting make it stand out on any dessert table.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of chocolate, coconut, and pecans creates a mouthwatering taste that pleases everyone.
• Easy to Make: With simple ingredients and straightforward instructions, this recipe is approachable for bakers of all levels.
• Versatile Occasion: Perfect for birthdays, holidays, or just a cozy family gathering, this cake fits any celebration beautifully.
• Showstopper Presentation: Its impressive appearance will wow your guests and make you the star of the event.
• Decadent Texture: The pound cake is dense yet tender, providing a wonderful base for the luscious frosting.

Tools and Preparation

Before diving into baking, gather your tools to ensure a smooth process. Having everything ready will make the experience enjoyable.

Essential Tools and Equipment

• Bundt or tube pan (or 2 loaf pans)
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• Electric mixer: This tool makes creaming butter and sugar much easier and ensures a fluffy texture in your batter.
• Bundt pan: Creates an attractive shape for your cake while allowing even baking.
• Rubber spatula: Perfect for scraping down the sides of bowls to ensure all ingredients are well mixed.

Ingredients

For the Cake

• 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
• Baking soda (amount needed)
• Salt (amount needed)
• 1 cup (240ml) buttermilk, room temperature
• 113g German sweet chocolate, melted and cooled

For the Coconut-Pecan Frosting

• 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

How to Make German Chocolate Pound Cake with Coconut-Pecan Frosting

Step 1: Preheat the Oven

Preheat your oven to 325F (163C). Grease and flour a bundt or tube pan—or use two loaf pans—to ensure easy removal after baking.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until fluffy. This should take about 4-5 minutes using an electric mixer.

Step 3: Add Eggs and Vanilla

Add eggs one at a time to the creamed mixture. Mix well after each addition. Stir in the vanilla extract until fully incorporated.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed.

Step 5: Alternate Dry Ingredients with Buttermilk

Gradually add the dry ingredient mixture to the batter. Alternate this with adding buttermilk, starting and ending with flour mix. Stir gently until just combined.

Step 6: Incorporate Melted Chocolate

Gently fold in the melted German chocolate into your batter until fully incorporated.

Step 7: Bake Your Cake

Pour the batter into your prepared pan(s). Bake for 75-85 minutes or until a skewer inserted comes out clean.

Step 8: Cool Down

Let the cake cool in its pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare Coconut-Pecan Frosting

In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter until thickened—about 10-12 minutes while stirring constantly.

Step 10: Finish Your Frosting

Remove from heat and stir in vanilla extract along with shredded coconut and chopped pecans. Allow it to cool slightly until spreadable; it will thicken further as it cools.

Step 11: Assemble Your Cake

Once completely cooled, spread or pour generous amounts of coconut-pecan frosting over your pound cake. For added style, consider splitting layers if using loaf pans to include frosting between them as well!

How to Serve German Chocolate Pound Cake with Coconut-Pecan Frosting

German Chocolate Pound Cake with Coconut-Pecan Frosting is a delightful treat that can be enjoyed in various ways. Whether you serve it at a special gathering or as a casual dessert, these serving suggestions will enhance your cake experience.

Classic Slice

• Serve a generous slice of the cake on its own to let the rich flavors shine through.

A La Mode

• Top each slice with a scoop of vanilla or coconut ice cream for a creamy contrast to the dense pound cake.

Drizzled with Caramel Sauce

• Add a drizzle of caramel sauce over the frosting for an extra layer of sweetness and flavor.

With Fresh Fruits

• Accompany the cake with fresh berries or sliced bananas to add brightness and freshness to each bite.

Pair with Coffee

• Serve your cake alongside a cup of freshly brewed coffee for a perfect afternoon treat.

Layered Dessert Parfait

• Crumble pieces of the cake into a glass, layer with whipped cream and fruit, and create an elegant parfait.

How to Perfect German Chocolate Pound Cake with Coconut-Pecan Frosting

To achieve the best results when making this delicious cake, consider these tips that will elevate your baking skills.

• Use Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature for better mixing and texture.

• Sift Dry Ingredients: Sifting flour, cocoa powder, baking soda, and salt helps aerate them, leading to a lighter cake.

• Don’t Overmix: After adding flour and buttermilk, mix just until combined. Overmixing can make the cake dense.

• Cool Completely: Allow your cake to cool completely before adding frosting. This prevents melting and ensures better presentation.

• Experiment with Flavors: Feel free to add spices like cinnamon or nutmeg to the batter for an extra flavor kick.

• Use Fresh Ingredients: Always opt for fresh eggs and high-quality chocolate for the best taste in your pound cake.

Best Side Dishes for German Chocolate Pound Cake with Coconut-Pecan Frosting

When serving German Chocolate Pound Cake with Coconut-Pecan Frosting, consider these side dishes that complement its rich flavors beautifully.

1. Whipped Cream: Lightly sweetened whipped cream adds airiness and balances the dense texture of the cake.

2. Fruit Salad: A colorful mix of seasonal fruits brings freshness and acidity that pairs well with sweet desserts.

3. Chocolate Ganache: A smooth chocolate ganache can be drizzled over slices for an indulgent touch.

4. Nutty Granola: Serve crunchy granola on the side for added texture and nuttiness that echoes the pecans in the frosting.

5. Spiced Chai Tea: Warm spiced chai offers aromatic spices that enhance the flavors of chocolate in the cake.

6. Coconut Milk Rice Pudding: This creamy dessert complements coconut in the frosting while adding a unique twist to your dessert table.

Common Mistakes to Avoid

When making German Chocolate Pound Cake with Coconut-Pecan Frosting, avoiding common pitfalls can ensure a delightful dessert.

• Boldly skip the creaming process – Failing to cream the butter, oil, and sugar correctly will result in a dense cake. Cream until fluffy for a light texture.
• Boldly overlook room temperature ingredients – Using cold eggs or buttermilk can prevent proper mixing. Ensure all ingredients are at room temperature before starting.
• Boldly ignore the baking time – Baking too long or too short can ruin your cake. Check for doneness with a skewer for best results.
• Boldly forget to cool the cake properly – Not allowing the cake to cool fully can make frosting runny. Cool in the pan before transferring to a wire rack.
• Boldly rush the frosting process – Pouring hot frosting on a warm cake can cause it to slide off. Allow frosting to cool slightly for better adherence.

Storage & Reheating Instructions

Refrigerator Storage

• Store the cooled cake in an airtight container for up to 5 days.
• Make sure the coconut-pecan frosting is also covered well to maintain freshness.

Freezing German Chocolate Pound Cake with Coconut-Pecan Frosting

• Wrap slices or the whole cake tightly in plastic wrap, then foil for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Reheating German Chocolate Pound Cake with Coconut-Pecan Frosting

• Oven – Preheat to 350°F (175°C), cover with foil, and heat for about 10-15 minutes until warm.
• Microwave – Use medium power and heat individual slices for about 20-30 seconds, checking frequently.
• Stovetop – Heat slices in a skillet over low heat until warmed through, flipping gently.

Frequently Asked Questions

Here are some common questions about making German Chocolate Pound Cake with Coconut-Pecan Frosting.

How can I make my German Chocolate Pound Cake more chocolatey?

You can add extra cocoa powder or chocolate chips to enhance the chocolate flavor of your pound cake.

Can I use different nuts in the frosting?

Yes! While pecans are traditional, walnuts or almonds can be great alternatives for variation in texture and taste.

How do I store leftover Coconut-Pecan Frosting?

Store leftover frosting in an airtight container in the refrigerator for up to one week. Re-whip before using if it hardens.

Can I substitute other types of chocolate?

Certainly! Dark or semi-sweet chocolate can be used instead of German sweet chocolate; just adjust sugar levels according to taste.

Final Thoughts

This German Chocolate Pound Cake with Coconut-Pecan Frosting is not only rich and flavorful but also versatile enough for various occasions. Feel free to experiment with different nuts or add-ins like chocolate chips or caramel swirls. Enjoy this delightful treat that will surely impress family and friends!