Print

German Chocolate Pound Cake with Coconut-Pecan Frosting

German Chocolate Pound Cake with Coconut-Pecan Frosting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of German Chocolate Pound Cake with Coconut-Pecan Frosting, a rich and moist dessert that will elevate any gathering. This decadent cake features a luscious blend of chocolate, coconut, and pecans, creating a mouthwatering treat that is perfect for celebrations or a cozy night in. The dense yet tender texture pairs beautifully with the creamy frosting, making it a showstopper on any dessert table. Whether you serve it at a birthday party or enjoy it with coffee on a quiet afternoon, this cake is sure to satisfy your sweet cravings.

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
  • Baking soda (amount needed)
  • Salt (amount needed)
  • 1 cup (240ml) buttermilk, room temperature
  • 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 your oven to 325F (163C). Grease and flour a bundt or tube pan—or use two loaf pans to ensure easy removal after baking.
  2. 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.
  3. Add eggs one at a time to the creamed mixture. Mix well after each addition. Stir in the vanilla extract until fully incorporated.
  4. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed.
  5. 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.
  6. Gently fold in the melted German chocolate into your batter until fully incorporated.
  7. Pour the batter into your prepared pan(s). Bake for 75-85 minutes or until a skewer inserted comes out clean.
  8. Let the cake cool in its pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  9. In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter until thickened—about 10-12 minutes while stirring constantly.
  10. 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.
  11. Once completely cooled, spread or pour generous amounts of coconut-pecan frosting over your pound cake.

Nutrition

Find it online: https://madebykiara.com/german-chocolate-pound-cake-with-coconut-pecan-frosting/