German Chocolate Pound Cake Surprise
Dive into decadence with the German Chocolate Pound Cake Surprise—a double-layered dessert masterpiece perfect for any celebration! This rich and moist bundt cake features a luscious blend of cocoa, creamy buttermilk, and semi-sweet chocolate chips, while hiding a delightful surprise filling of sweetened coconut and chopped pecans. Topped with a classic homemade German chocolate frosting that cascades down its sides, this cake is a show-stopper from the inside out. With its irresistible textures, from the tender crumb to the nutty, chewy filling, every slice is an indulgent journey of flavor. Whether you're hosting a gathering or craving a sweet treat, this crowd-pleasing cake promises to impress.
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 pieces Large eggs (room temperature)
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 2 teaspoons Vanilla extract
- 1 cup Semi-sweet chocolate chips
- 1.5 cups Shredded sweetened coconut
- 1.5 cups Chopped pecans
- 1 cup Evaporated milk
- 1 cup Light brown sugar
- 3 pieces Egg yolks
- 0.5 cup Unsalted butter (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 325°F (163°C) and grease a standard bundt pan with butter or non-stick spray. Lightly dust it with cocoa powder to prevent sticking.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3–4 minutes.
Add the eggs, one at a time, mixing well after each addition.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Stir in the vanilla extract and fold in the semi-sweet chocolate chips.
Pour half of the batter into the prepared bundt pan, creating an even layer.
For the filling, evenly sprinkle 1 cup of shredded coconut and 1 cup of chopped pecans over the batter. Top with the remaining cake batter and smooth the surface.
Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
While the cake cools, prepare the German chocolate frosting. In a medium saucepan, combine the evaporated milk, light brown sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, until thickened, about 8–10 minutes.
Remove from heat and stir in the remaining 0.5 cup shredded coconut, 0.5 cup chopped pecans, and vanilla extract. Let the frosting cool slightly.
Once the cake is fully cooled, spread the frosting generously over the top of the bundt cake, letting it drip down the sides for a rustic look.
Slice and serve to reveal the hidden coconut-pecan surprise layer inside. Enjoy!
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 80.3 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 154 mg | 12% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 442 mg | 9% | |
*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.
