Ultimate German Chocolate Pecan Pound Cake is a rich and moist dessert that combines the flavors of German chocolate, pecans, and coconut, making it a delightful treat for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:70 minutes
Total Time:90 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:German
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup shredded sweetened coconut
1 cup chopped pecans
1 cup German chocolate, melted (about 4 ounces)
1/2 cup powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
Fold in the melted German chocolate, shredded coconut, and chopped pecans until evenly distributed.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
If desired, dust the cooled cake with powdered sugar before serving.
Notes
For an extra chocolatey flavor, drizzle a chocolate ganache over the cooled cake made from melting 1 cup of chocolate chips with 1/2 cup of heavy cream.
Substitute walnuts for pecans for a different nutty flavor, or omit nuts entirely for a nut-free version.