Description
This Decadent German Chocolate Pecan Pound Cake Delight is a rich and moist cake combining the classic flavors of German chocolate, toasted pecans, and shredded coconut. It features a buttery pound cake base enriched with melted German chocolate for a luscious texture and deep cocoa flavor. Perfect for celebrations or a special dessert, this Bundt cake offers a delightful balance of sweetness, nutty crunch, and tropical coconut aroma.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 8 ounces German chocolate, melted
Add-ins
- 1 cup chopped pecans
- 1/2 cup shredded coconut
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure the cake does not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, cream the softened unsalted butter together with the granulated sugar until the mixture becomes light and fluffy, which should take about 3 to 5 minutes using an electric mixer or hand whisk.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to maintain an even batter. Then stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually add the dry flour mixture alternated with the buttermilk into the wet ingredients, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter, which can make the cake dense.
- Fold in the chocolate and nuts: Gently fold in the melted German chocolate, chopped pecans, and shredded coconut to evenly distribute all the flavorful components through the batter.
- Prepare to bake: Pour the prepared batter into the greased and floured Bundt pan, smoothing the top with a spatula to create an even surface.
- Bake: Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean without wet batter.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully remove it from the pan and let it cool completely on a wire rack before serving to ensure the perfect texture.
Notes
- To ensure the best texture, do not overmix the batter after adding the flour mixture.
- Use room temperature ingredients for better incorporation.
- For additional flavor, toast the pecans lightly before folding them into the batter.
- The cake keeps well covered at room temperature for up to 3 days or can be refrigerated for up to a week.
- Serve with a drizzle of caramel or chocolate sauce for an extra indulgent treat.
