German Chocolate Pound Cake with Coconut-Pecan Frosting

German Chocolate Pound Cake with Coconut-Pecan Frosting is a delightful dessert perfect for any occasion. This rich cake combines the deep flavors of chocolate with a sweet coconut-pecan topping, making it a standout choice for birthdays, celebrations, or simply a cozy afternoon treat. Its moist texture and unique flavor profile will leave your guests asking for seconds!

Why You’ll Love This Recipe

• Decadent Flavor: The combination of chocolate and coconut creates a unique taste that’s hard to resist.
• Easy to Prepare: With straightforward steps, this pound cake is perfect for bakers of all skill levels.
• Versatile Presentation: Serve it as a whole cake or layer it for an impressive display.
• Perfect for Sharing: Ideal for gatherings, this recipe yields enough to delight friends and family.
• Rich Texture: The moistness from the buttermilk ensures every bite is soft and satisfying.

Tools and Preparation

To make your baking experience smooth, you’ll need some essential tools. These items help ensure that your German Chocolate Pound Cake with Coconut-Pecan Frosting turns out perfectly every time.

Essential Tools and Equipment

• Bundt or tube pan (or 2 loaf pans)
• Mixing bowls
• Electric mixer
• Whisk
• Saucepan
• Cooling rack

Importance of Each Tool

• Bundt or tube pan: This shape allows even baking and creates an attractive presentation.
• Electric mixer: Saves time and effort while ensuring a fluffy batter.
• Whisk: Essential for properly combining ingredients, especially dry ones.

Ingredients

For the Cake

• 1 cup (226g) unsalted butter, softened
• 120ml vegetable oil
• 2 cups (500g) granulated sugar
• 5 large eggs, room temperature
• 1 tbsp vanilla extract
• 3 cups (360g) all-purpose flour
• 45g unsweetened cocoa powder
• baking soda to taste
• salt to taste
• 1 cup (240ml) buttermilk, room temperature
• 4 oz (113g) German sweet chocolate, melted and cooled

For the Coconut-Pecan Frosting

• 1 cup (240ml) evaporated milk
• 1 cup (200g) granulated sugar
• 3 large egg yolks, lightly beaten
• 113g unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

How to Make German Chocolate Pound Cake with Coconut-Pecan Frosting

Step 1: Preheat the Oven

Preheat your oven to 325F (163C). Grease and flour your bundt or tube pan, or use two loaf pans.

Step 2: Cream the Butter Mixture

In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until fluffy—this should take about 4-5 minutes.

Step 3: Incorporate Eggs and Vanilla

Add the eggs one at a time into the mixture, mixing well after each addition. Stir in the vanilla extract until fully combined.

Step 4: Mix Dry Ingredients

In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the dry ingredient mixture with buttermilk to the batter. Start and finish with the flour mixture. Make sure everything is mixed well.

Step 6: Add Melted Chocolate

Stir in the melted German chocolate until fully integrated into the batter.

Step 7: Bake the Cake

Pour your batter into the prepared pan(s). Bake for 75-85 minutes or until a skewer inserted comes out clean.

Step 8: Cool Down

Let the cake cool in its pan for about 10-15 minutes before transferring it onto a wire rack to cool completely.

Step 9: Prepare Coconut-Pecan Frosting

In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook while stirring constantly until thickened (about 10-12 minutes).

Step 10: Finish Frosting

Remove from heat then stir in vanilla extract, shredded coconut, and chopped pecans. Allow cooling slightly until it’s spreadable.

Step 11: Assemble Your Cake

Once cooled completely, generously spread or pour your coconut-pecan frosting over the top of your cake. If you used loaf pans or round pans, you can also layer frosting between cake layers for extra indulgence!

Enjoy your delicious German Chocolate Pound Cake with Coconut-Pecan Frosting!

How to Serve German Chocolate Pound Cake with Coconut-Pecan Frosting

Serving this delightful German Chocolate Pound Cake with Coconut-Pecan Frosting can elevate any occasion. Whether it’s a birthday party or a cozy family gathering, these serving suggestions will enhance the experience.

Traditional Style

• Slice and Serve: Cut the cake into thick slices and serve on individual plates for a classic presentation.
• Pair with Coffee: A warm cup of coffee complements the flavors beautifully, making for a perfect afternoon treat.

Dessert Platter

• Cake and Ice Cream: Serve slices alongside a scoop of vanilla or coconut ice cream for a delicious contrast.
• Fresh Berries: Add a side of fresh raspberries or strawberries to provide a tart balance to the sweetness of the cake.

Layered Presentation

• Layered Cake: If baked in loaf pans, slice the cake horizontally and spread frosting between layers for an impressive display.
• Frosting Drizzle: Drizzle some extra coconut-pecan frosting over the top for added flair before serving.

How to Perfect German Chocolate Pound Cake with Coconut-Pecan Frosting

Perfecting your German Chocolate Pound Cake with Coconut-Pecan Frosting involves attention to detail. Follow these tips to ensure your cake turns out just right.

• Use Room Temperature Ingredients: Ensure all ingredients like eggs and buttermilk are at room temperature for better mixing.
• Don’t Overmix: Mix just until combined when adding dry ingredients to keep the cake light and fluffy.
• Monitor Baking Time: Check your cake a few minutes before the suggested time; ovens vary, and you want it perfectly baked.
• Cool Completely Before Frosting: Allow the cake to cool completely before adding frosting to prevent melting and sliding off.
• Adjust Sweetness: Taste your frosting before spreading; feel free to adjust sugar levels based on your preference.
• Store Properly: Keep leftover cake in an airtight container at room temperature for optimal freshness.

Best Side Dishes for German Chocolate Pound Cake with Coconut-Pecan Frosting

Pair your German Chocolate Pound Cake with complementary side dishes that can enhance its rich flavors. Here are some great options:

1. Fresh Fruit Salad: A mix of seasonal fruits adds freshness and balances the sweetness of the cake.
2. Whipped Cream: Lightly sweetened whipped cream provides a creamy texture that pairs well with the dense cake.
3. Chocolate Sauce: Pour warm chocolate sauce over each slice for an indulgent touch that chocolate lovers will appreciate.
4. Milkshakes: A creamy milkshake, especially vanilla or coconut-flavored, makes for a delightful pairing.
5. Nutty Granola: Serve some crunchy granola on the side for an unexpected texture contrast.
6. Tea Selection: Offer a variety of herbal teas as they can cleanse the palate between bites of cake.

Common Mistakes to Avoid

Baking a German Chocolate Pound Cake with Coconut-Pecan Frosting can be easy, but there are common pitfalls to avoid for the best results.

• Bold Ingredients: Always measure your ingredients accurately. Using too much or too little of any ingredient can affect the cake’s texture and flavor.
• Bold Temperature Issues: Ensure your butter and eggs are at room temperature. Cold ingredients can lead to a lumpy batter that won’t rise properly.
• Bold Overmixing Batter: Mix just until combined when adding dry ingredients. Overmixing can result in a dense cake rather than a light, fluffy one.
• Bold Skipping Cooling Time: Don’t rush cooling the cake before frosting it. A warm cake can melt frosting, making it runny instead of spreadable.
• Bold Ignoring Frosting Consistency: Allow the coconut-pecan frosting to cool slightly before spreading. If it’s too hot, it won’t stay on the cake properly.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Place parchment paper between layers if stacking.

Freezing German Chocolate Pound Cake with Coconut-Pecan Frosting

• Freeze slices or whole cakes wrapped tightly in plastic wrap for up to 3 months.
• Use aluminum foil over the plastic for extra protection against freezer burn.

Reheating German Chocolate Pound Cake with Coconut-Pecan Frosting

• Oven: Preheat to 350°F (175°C) and bake for about 10 minutes until warmed through.
• Microwave: Heat a slice on medium power for 15-20 seconds; check frequently to avoid overheating.
• Stovetop: Use a skillet over low heat, covering with a lid, for about 5 minutes until warm.

Frequently Asked Questions

Here are some common questions about making German Chocolate Pound Cake with Coconut-Pecan Frosting.

Can I use different nuts in the frosting?

You can substitute walnuts or even almonds if you prefer. Just chop them into small pieces before adding.

How do I know when the cake is done?

Insert a skewer into the center of the cake; it should come out clean or with just a few crumbs attached.

Can I make this recipe gluten-free?

Yes! You can replace all-purpose flour with a gluten-free flour blend. Ensure other ingredients are also gluten-free.

What should I serve with German Chocolate Pound Cake with Coconut-Pecan Frosting?

This cake pairs well with whipped cream or vanilla ice cream for added sweetness and creaminess.

How long does this cake last at room temperature?

At room temperature, your cake will last for about 2 days if kept covered.

Can I make this ahead of time?

Absolutely! You can bake and frost the cake up to two days in advance for added convenience.

Final Thoughts

German Chocolate Pound Cake with Coconut-Pecan Frosting is not only delicious but also versatile. It’s perfect for celebrations or as an everyday treat. Feel free to customize it by adding different nuts or toppings according to your taste!

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German Chocolate Pound Cake with Coconut-Pecan Frosting

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• Author: Aileen
• Total Time: 1 hour 45 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the rich, decadent flavor of German Chocolate Pound Cake with Coconut-Pecan Frosting, a delightful dessert that is sure to impress at any gathering. This moist chocolate cake is paired with a luscious coconut-pecan frosting, creating a perfect balance of sweetness and texture. Ideal for birthdays, celebrations, or simply as an afternoon treat, this cake promises to be a crowd-pleaser. Easy to prepare and versatile in presentation, it can be served as a whole cake or layered for an impressive display. With its inviting aroma and irresistible taste, every bite will leave your guests wanting more.

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Ingredients

Scale 1x2x3x

• 1 cup (226g) unsalted butter, softened
• 120ml vegetable oil
• 2 cups (500g) granulated sugar
• 5 large eggs, room temperature
• 1 tbsp vanilla extract
• 3 cups (360g) all-purpose flour
• 45g unsweetened cocoa powder
• baking soda to taste
• salt to taste
• 1 cup (240ml) buttermilk, room temperature
• 4 oz (113g) German sweet chocolate, melted and cooled
• 1 cup (240ml) evaporated milk
• 1 cup (200g) granulated sugar
• 3 large egg yolks, lightly beaten
• 113g unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

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Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a bundt or tube pan (or two loaf pans).
2. In a large bowl, cream together softened butter, vegetable oil, and granulated sugar until fluffy (about 4-5 minutes).
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Alternate adding the dry mixture with buttermilk to the batter, starting and finishing with flour mixture.
6. Stir in melted German chocolate until fully combined.
7. Pour batter into prepared pan(s) and bake for 75-85 minutes or until a skewer comes out clean.
8. Cool in the pan for 10-15 minutes before transferring to a wire rack.
9. For frosting, whisk evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat until thickened (10-12 minutes). Remove from heat; stir in vanilla extract, shredded coconut, and chopped pecans.
10. Once the cake is completely cooled, generously spread or pour the frosting over the top.

• Prep Time: 20 minutes
• Cook Time: 85 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 30g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 80mg