Here’s a rich and decadent German Chocolate Pound Cake recipe that combines the classic moist chocolate flavor with that iconic coconut-pecan topping.
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup cocoa powder (unsweetened)
For the Coconut-Pecan Topping (optional but traditional):
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions:
1. Preheat and prep pan
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt or tube pan.
2. Make the cake batter
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
3. Bake the cake
- Pour batter into the prepared pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
4. Make the coconut-pecan topping
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
5. Assemble
- Spread the warm or cooled coconut-pecan topping over the top of the pound cake. Serve slices with extra topping if desired.
If you want, I can also give you a simpler, “swirled-in” version that bakes the topping right into the cake for less fuss but just as much flavor. Do you want me to do that?
