German Chocolate Pecan Pound Cake
Description:
This German Chocolate Pecan Pound Cake combines the rich flavors of chocolate, toasted pecans, and coconut for a decadent dessert. With a moist and tender texture, it’s perfect for special occasions or as a luxurious treat.
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped pecans, toasted
For the Coconut Pecan Topping:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 3 large egg yolks
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
Instructions:
1. Prepare the Cake:
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan or tube pan.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the toasted pecans.
- Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
2. Prepare the Coconut Pecan Topping:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, egg yolks, and evaporated milk. Cook, stirring constantly, until the mixture thickens, about 10-12 minutes.
- Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Let the topping cool slightly.
3. Assemble the Cake:
- Spoon the coconut pecan topping over the cooled cake. Let it set before serving.
Total Time:
- Preparation Time: 25 minutes
- Cooking Time: 75 minutes
- Cooling Time: 30 minutes
- Total Time: 2 hours
Nutritional Information (per serving, based on 12 servings):
- Calories: 540
- Total Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 180mg
- Total Carbohydrates: 66g
- Fiber: 3g
- Sugars: 45g
- Protein: 7g
Notes:
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Serving Tip: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Optional Glaze: Drizzle with chocolate ganache for a double-chocolate treat.
This German Chocolate Pecan Pound Cake is a show-stopping dessert, perfect for celebrations or when you’re craving a rich and decadent treat!
