This German Chocolate Pecan Pound Cake is a decadent twist on the classic Southern favorite. With its rich chocolate base, buttery texture, and a luscious coconut-pecan topping, this pound cake delivers all the flavors of German chocolate cake in a dense, moist loaf.
Perfect for holidays, birthdays, or Sunday dinners, it’s an impressive dessert that looks fancy but is surprisingly simple to make. Whether you serve it warm with ice cream or at room temperature with coffee, it’s a cake that never fails to wow.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
For the Coconut-Pecan Frosting:
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 2 egg yolks, beaten
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Preparation Steps
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or loaf pan.
Step 2: Make the Batter
- Cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then add vanilla. In another bowl, whisk flour, cocoa, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the butter mixture until combined.
Step 3: Bake the Cake
- Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from pan and let cool completely.
Step 4: Prepare the Frosting
- In a saucepan, combine evaporated milk, brown sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens (about 8–10 minutes). Remove from heat and stir in vanilla, coconut, and pecans.
Step 5: Frost and Serve
- Spread coconut-pecan frosting evenly over cooled cake. Slice and serve.
Variation
- Layer Cake Version: Bake in two round pans and frost between layers.
- Extra Chocolatey: Add chocolate chips to the batter.
- Bourbon Twist: Stir 1 tbsp bourbon into the frosting for a Southern touch.
- Nut-Free Option: Omit pecans or replace with toasted walnuts.
Cooking Notes
- Don’t overmix batter—just combine until smooth.
- Allow cake to cool before frosting to prevent the topping from sliding.
- Use sweetened coconut for authentic German chocolate flavor.
Serving Suggestions
- Serve with a scoop of vanilla ice cream.
- Add a drizzle of chocolate syrup for extra indulgence.
- Pair with hot coffee or sweet tea for a Southern dessert experience.
Tips
- For a moister cake, brush layers with a little simple syrup before frosting.
- Toast pecans and coconut before adding to the frosting for deeper flavor.
- Store covered in the fridge for up to 5 days.
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: ~1 hour 20 minutes
Nutritional Info (per serving, approx. 12 servings)
- Calories: 540
- Protein: 7g
- Carbs: 60g
- Fat: 29g
- Sodium: 320mg
FAQs
Q1: Can I make German Chocolate Pecan Pound Cake ahead of time?
- Yes, bake the cake a day ahead and frost before serving.
Q2: Can I freeze this cake?
- Yes, freeze the cake (without frosting) for up to 2 months. Thaw and frost before serving.
Q3: Can I use a boxed cake mix?
- Yes, prepare a German chocolate cake mix, then top with homemade coconut-pecan frosting.
Q4: Do I have to use buttermilk?
- Buttermilk gives the best texture, but you can substitute with milk + 1 tbsp vinegar or lemon juice.
Q5: Can I double the frosting?
- Absolutely! If you love extra gooey topping, double the frosting recipe.
Conclusion
This German Chocolate Pecan Pound Cake combines the rich flavor of chocolate pound cake with the classic coconut-pecan frosting of a German chocolate cake. Perfect for holidays, celebrations, or any time you crave a Southern-inspired treat, it’s a show-stopping dessert that’s surprisingly easy to make. One bite and it will become a family favorite!