Rich German chocolate pecan pound cake transforms traditional Southern bundt cakes into chocolate confectionery masterpieces. Dense buttery chocolate crumb pairs with sweet coconut pecan glaze and toasted pecan halves for pure indulgence.
Creaming room temperature butter with sugar for five minutes incorporates tiny air pockets that create a velvety, fine-grained crumb. Spooning warm coconut pecan glaze over cooled cake allows caramel to set into a glossy bakery shell.
German Chocolate Pecan Pound Cake
Decadent chocolate bundt pound cake drizzled with homemade coconut pecan caramel frosting and topped with toasted pecans.
Ingredients
- 3 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
- ½ cup evaporated milk and brown sugar for glaze
Instructions
- Preheat oven to 325 degrees Fahrenheit and grease a bundt pan.
- Whisk flour, cocoa powder, baking powder, and salt in a bowl.
- Beat butter and sugar until pale and fluffy for five minutes.
- Add eggs one at a time, beating well after each addition.
- Alternate adding dry ingredients and buttermilk until smooth batter forms.
- Pour batter into bundt pan and bake for sixty minutes.
- Cool, unmold, and top with simmered coconut pecan caramel glaze.
Slice thick wedges with a serrated knife and serve with strong brewed coffee. Enjoy this chocolate showpiece with our Knock You Naked bars for a holiday baking extravaganza.