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German Chocolate Pound Cake

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Dense, buttery, and deeply chocolatey, this German Chocolate Pound Cake is crowned with a caramel-like coconut-pecan frosting for an indulgent slice that feels like comfort and celebration in one.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 4 ounces German’s sweet baking chocolate, melted and cooled
  • 1/2 cup buttermilk, at room temperature
  • Coconut-Pecan Frosting
  • 1 cup evaporated milk
  • 3 large egg yolks
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans, toasted if desired

Instructions

  1. Heat oven to 350°F (175°C). Grease and flour a Bundt pan or two loaf pans; tap out excess flour.
  2. Whisk flour, baking soda, and salt in a bowl until evenly combined; set aside.
  3. Cream softened butter and 2 cups sugar with a mixer on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs one at a time, then mix in sour cream and vanilla. Stir in the melted, cooled German chocolate until fully incorporated.
  4. Alternate adding the dry mixture and buttermilk to the batter in 3 additions, beginning and ending with the dry ingredients. Mix just until no dry streaks remain.
  5. Scrape batter into the prepared pan and smooth the top. Bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool 15 minutes in the pan, then invert onto a rack and cool completely.
  6. Make the frosting: In a saucepan, whisk evaporated milk, egg yolks, and sugar. Add butter and cook over medium heat, stirring constantly, until thickened and bubbling, 10 to 12 minutes. Remove from heat; stir in vanilla, coconut, and pecans. Cool until spreadable.
  7. Spread the coconut-pecan frosting over the cooled cake. Slice and serve.

Notes

  • Note: Use room-temperature eggs and dairy for a smoother batter and tender crumb.
  • Do not overmix once the flour goes in to avoid a dense texture.
  • Toast pecans before adding to the frosting for extra aroma and crunch.
  • Let the cake cool fully so the frosting sets cleanly on top.

Nutrition

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