German Chocolate Pecan Cake

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This Mouth-Watering German Chocolate Pecan Pound Cake is the ultimate indulgence, with layers of moist, fluffy cake, a rich chocolate flavor, and a decadent coconut pecan frosting that’s as creamy as it is flavorful. The golden cake perfectly complements the gooey frosting, making every bite a melt-in-your-mouth experience.

  1. Ingredients:
    For the Cake:
    • 2 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk
    • 4 oz German chocolate, chopped
    • 1/2 cup pecans, chopped (plus extra for topping)
    For the Coconut Pecan Frosting:
    • 1/2 cup unsalted butter
    • 1 cup evaporated milk
    • 1 cup granulated sugar
    • 3 large egg yolks
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 cups sweetened shredded coconut
    • 1/2 cup chopped pecans
    Directions:
    1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
    4. In a small saucepan, melt the German chocolate over low heat, stirring occasionally. Once melted, let it cool slightly before adding it to the butter and sugar mixture.
    5. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
    6. Fold in the chopped pecans. Pour the batter into the prepared pan(s) and smooth the top with a spatula.
    7. Bake for 50-60 minutes (for bundt pan) or 30-35 minutes (for round pans), or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
    8. While the cake cools, make the coconut pecan frosting. In a medium saucepan, melt the butter over medium heat. Stir in the evaporated milk, sugar, and egg yolks. Cook, whisking constantly, until the mixture thickens, about 5-7 minutes.
    9. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool slightly before spreading it generously over the cooled cake.
    10. Garnish with additional chopped pecans, if desired, and serve.
    Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
    Kcal: 450 kcal per serving | Servings: 12 servings

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