German Chocolate Pound Cake
Indulge in the rich, decadent flavors of a German Chocolate Pound Cake, a luxurious twist on the classic dessert. This moist, buttery cake features a perfectly balanced blend of cocoa and vanilla, enhanced by the satisfying crunch of pecans and the luscious sweetness of shredded coconut. Baked to perfection in a Bundt pan, this pound cake is crowned with a creamy, homemade coconut-pecan frosting that adds a delightful texture, thanks to the sweetened condensed milk base. Ideal for celebrations or as an everyday treat, this showstopping dessert is sure to impress family and friends alike. With simple ingredients and detailed instructions, this recipe is approachable for bakers of all skill levels, making it perfect for creating a bakery-worthy dessert right in your own kitchen.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2.5 cups granulated sugar
- 5 eggs
- 2.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 can sweetened condensed milk
- 3 tablespoons salted butter
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a Bundt or tube pan thoroughly, ensuring all crevices are coated to prevent sticking.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3–5 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition to fully incorporate.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to combine.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing on low speed just until combined after each addition.
Stir in the vanilla extract until evenly distributed in the batter.
Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to eliminate any air bubbles.
Bake in the preheated oven for 80–90 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.
While the cake cools, prepare the frosting by combining the sweetened condensed milk, salted butter, and vanilla extract in a medium saucepan over medium heat. Cook, stirring constantly, until thickened, about 5–7 minutes.
Remove the frosting mixture from heat and stir in the shredded coconut and chopped pecans until fully combined. Allow to cool slightly.
Spread the coconut-pecan frosting evenly over the top and sides of the cooled cake.
Slice and serve the cake as desired. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 63.8 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 375 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
