Introduction
Irresistible German Chocolate Pound Cake is a rich, buttery dessert that combines deep chocolate flavor with the classic sweetness of coconut and pecans. Dense yet tender, this cake is perfect for special occasions, family gatherings, or whenever you want a truly indulgent treat. Topped with a luscious coconut-pecan glaze, every slice feels comforting, nostalgic, and completely satisfying.
Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup melted German sweet chocolate (or semi-sweet chocolate)
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup chopped pecans
For the Coconut-Pecan Topping
- ½ cup evaporated milk
- ½ cup brown sugar
- 2 large egg yolks
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
1. Prepare the Cake
- Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and melted chocolate.
2. Mix the Batter
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the batter alternately with milk, beginning and ending with flour.
- Gently fold in chopped pecans.
3. Bake
- Pour batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before topping.
4. Make the Topping
- In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter.
- Cook while stirring constantly until thickened (about 8–10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Spread the topping evenly over the cooled cake.
FAQ
Can I use semi-sweet chocolate instead of German chocolate?
Yes, semi-sweet works well and gives a slightly richer chocolate flavor.
How do I store this cake?
Store covered in the refrigerator for up to 4 days.
Can I freeze German Chocolate Pound Cake?
Yes, freeze the cake without topping for up to 2 months. Add topping after thawing.
What pan works best?
A loaf pan gives neat slices, while a bundt pan creates a beautiful presentation.
Can I make it ahead of time?
Absolutely—this cake tastes even better the next day.
Final Thoughts
Irresistible German Chocolate Pound Cake is a timeless dessert that never fails to impress. With its moist crumb, rich chocolate base, and classic coconut-weet pecan topping, it’s perfect for sharing—or savoring one slice at a time. If you love traditional flavors with a homemade touch, this cake deserves a spot in your baking rotation. 🍫🥥✨
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Irresistible German Chocolate Pound Cake
Ingredients
Ingredients
For the Pound Cake
-
- 1 cup unsalted butter, softened
-
- 2 cups granulated sugar
-
- 4 large eggs, room temperature
-
- 1 teaspoon vanilla extract
-
- ½ cup melted German sweet chocolate (or semi-sweet chocolate)
-
- 2 ½ cups all-purpose flour
-
- ½ teaspoon baking powder
-
- ½ teaspoon salt
-
- 1 cup whole milk
-
- 1 cup chopped pecans
For the Coconut-Pecan Topping
-
- ½ cup evaporated milk
-
- ½ cup brown sugar
-
- 2 large egg yolks
-
- ¼ cup unsalted butter
-
- 1 teaspoon vanilla extract
-
- ¾ cup sweetened shredded coconut
-
- ½ cup chopped pecans
Instructions
Instructions
1. Prepare the Cake
- Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and melted chocolate.
2. Mix the Batter
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the batter alternately with milk, beginning and ending with flour.
- Gently fold in chopped pecans.
3. Bake
- Pour batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before topping.
4. Make the Topping
- In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter.
- Cook while stirring constantly until thickened (about 8–10 minutes).
- Remove from heat and stir in vanilla, coconut, and pecans.
- Spread the topping evenly over the cooled cake.
