Description
This Decadent German Chocolate Pecan Pound Cake Delight combines the rich flavor of melted German chocolate with the crunch of pecans and shredded coconut in a moist, tender pound cake. Perfectly baked in a Bundt pan, this cake offers a luscious texture and a delightful taste, making it a delightful dessert for any occasion.
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 the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream the softened unsalted butter and granulated sugar until light and fluffy; this should take about 3 to 5 minutes and helps incorporate air into the batter for a lighter cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined to avoid overmixing, which can toughen the cake.
- Fold in Chocolate, Pecans, and Coconut: Gently fold the melted German chocolate, chopped pecans, and shredded coconut into the batter, evenly distributing them without deflating the mixture.
- Pour Batter and Smooth Top: Pour the finished batter into the prepared Bundt pan, smoothing the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 55 to 65 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Melt the German chocolate gently to avoid burning, using a double boiler or microwave in short bursts.
- If you don’t have buttermilk, substitute with 1/2 cup milk plus 1/2 teaspoon lemon juice or vinegar, let it sit for 5 minutes before using.
- Use a toothpick test to avoid overbaking, which could dry out the cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
