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German Chocolate Pecan Pound Cake

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This German Chocolate Pecan Pound Cake is a rich, decadent twist on a classic dessert. Combining the buttery texture of a pound cake with the flavors of German chocolate, toasted pecans, and a luscious coconut-pecan glaze, this dessert is perfect for any special occasion or sweet craving.

Ingredients

Scale

For the pound cake:

  • 1 cup (225 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (315 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240 ml) buttermilk, at room temperature
  • 4 oz (115 g) German chocolate, melted and slightly cooled
  • 1 cup (120 g) pecans, toasted and chopped

For the coconut-pecan glaze:

  • 1/2 cup (115 g) unsalted butter
  • 1 cup (200 g) brown sugar, packed
  • 1/2 cup (120 ml) evaporated milk
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) sweetened shredded coconut
  • 1 cup (120 g) toasted pecans, chopped

Instructions

. Prepare the pound cake

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch (25 cm) Bundt pan or spray with baking spray.
  2. In a large mixing bowl, cream the softened butter and sugar with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined; avoid overmixing.
  6. Fold in the melted German chocolate and toasted pecans until evenly distributed.
  7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

2. Bake

  1. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

3. Prepare the coconut-pecan glaze

  1. In a medium saucepan over medium heat, combine the butter, brown sugar, evaporated milk, and egg yolks. Whisk constantly for 5–7 minutes until the mixture thickens and coats the back of a spoon.
  2. Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Allow the glaze to cool slightly.

4. Assemble the cake

  1. Once the pound cake has cooled completely, spoon the coconut-pecan glaze evenly over the top, allowing it to drip down the sides for a stunning presentation.
  2. Garnish with extra toasted pecans or a dusting of powdered sugar if desired.

Notes

  • German chocolate: German chocolate is a type of sweet chocolate and can be found in most baking aisles. Substitute with semi-sweet chocolate if necessary.
  • Toasting pecans: Toast pecans in a dry skillet over medium heat for 3–5 minutes or bake at 350°F (175°C) for 5–7 minutes until fragrant.
  • Storage: Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. Allow to come to room temperature before serving.
  • Make ahead: The coconut-pecan glaze can be prepared a day ahead and reheated gently before drizzling.

Find it online: https://ukfinda.com/german-chocolate-pecan-pound-cake/