Ingredients
Scale
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.