Description
If you love rich, chocolatey desserts with a nutty crunch, this German Chocolate Pecan Pound Cake is the ultimate indulgence. Combining the deep flavors of cocoa, buttery pecans, and a moist, dense pound cake, this recipe brings together the best elements of classic German chocolate cake and a traditional Southern pound cake. Perfect for special occasions or whenever you need a comforting treat!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans, toasted
- 1 cup sweetened shredded coconut
For the German Chocolate Topping:
- ½ cup unsalted butter
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans, toasted
Instructions
In a saucepan over medium heat, combine the butter, evaporated milk, brown sugar, and egg yolks. Cook, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in the vanilla extract, coconut, and pecans.
Step 2: Top the Cake
Once the cake is completely cooled, spread the German chocolate topping evenly over the top. Let it set for a few minutes before slicing.
Notes
- Use Dark Chocolate Cocoa Powder – For a deeper chocolate flavor.
- Substitute Walnuts for Pecans – If you prefer a different nutty taste.
- Make It Extra Moist – Add ½ cup of sour cream to the batter.
- Store Properly – Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.