German Chocolate Pound Cake
A delightful and rich dessert with a unique twist on traditional pound cake, featuring moist texture and sweet flavors of coconut and pecans.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 2.5 cups granulated sugar
- 4 large eggs, room temperature
- 4 oz Baker's German’s Sweet Chocolate, melted and slightly cooled
- 2.5 cups all-purpose flour Sift together with baking soda and salt.
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- 0.5 cup sour cream Adds extra moisture and richness.
For the Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, beaten
- 0.5 cup unsalted butter
- 1.5 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 4–5 minutes.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Add the melted German’s sweet chocolate and mix well until smooth and fully blended.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the chocolate mixture alternately with the buttermilk, beginning and ending with flour.
- Stir in the vanilla extract and sour cream. The batter should be thick and velvety.
- Pour the batter into the prepared pan and tap it gently to remove air bubbles.
Baking
- Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Frosting
- In a medium saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter.
- Cook, stirring constantly, until the mixture thickens—about 10–12 minutes.
- Remove from heat and stir in the coconut, pecans, and vanilla. Let this mixture cool until it thickens enough to spread.
Serving
- Once the cake has cooled completely, generously spread the coconut-pecan frosting over the top and sides.
- For a decorative touch, press chopped pecans or toasted coconut along the bottom edge or on top.
Notes
To store, wrap tightly in plastic wrap or aluminum foil. Keep at room temperature for up to three days, and refrigerate for a week or freeze for up to three months. Don’t overmix the batter; mix just until combined.