German Chocolate Pound Cake
A delightful and rich dessert combining German chocolate with a sweet, nutty flavor from coconut and pecans, perfect for celebrations or casual gatherings.
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
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 the softened butter and sugar until light and fluffy (about 4–5 minutes).
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the melted German’s sweet chocolate and mix until smooth.
Mixing Dry Ingredients
- 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 until the batter is thick and velvety.
Baking
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- 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.
Making the 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 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.
- Press chopped pecans or toasted coconut along the bottom edge or on top for a decorative touch.
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.