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–+ servings

German Chocolate Pound Cake

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A delightful and rich dessert combining German chocolate with a sweet, nutty flavor from coconut and pecans, perfect for celebrations or casual gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, German
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Make sure 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 Sifted
  • 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

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
  2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy (about 4–5 minutes).
  3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  4. Add the melted German’s sweet chocolate and mix until smooth.
Mixing Dry Ingredients
  1. In a separate bowl, sift together the flour, baking soda, and salt.
  2. Gradually add the dry ingredients to the chocolate mixture alternately with the buttermilk, beginning and ending with flour.
  3. Stir in the vanilla extract and sour cream until the batter is thick and velvety.
Baking
  1. Pour the batter into the prepared pan and tap gently to remove air bubbles.
  2. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Making the Frosting
  1. In a medium saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter.
  2. Cook, stirring constantly, until the mixture thickens (about 10–12 minutes).
  3. Remove from heat and stir in the coconut, pecans, and vanilla. Let cool until it thickens enough to spread.
Serving
  1. Once the cake has cooled completely, generously spread the coconut-pecan frosting over the top and sides.
  2. Press chopped pecans or toasted coconut along the bottom edge or on top for a decorative touch.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 200mgFiber: 2gSugar: 35g

Notes

Wrap tightly in plastic wrap or aluminum foil; store at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.
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