1. Prepare the Pound Cake:
Preheat and Prep:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or two loaf pans, ensuring every nook is covered to prevent sticking.
Mix Dry Ingredients:
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step is crucial for a light, tender cake texture.
Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—overmixing can make the cake dense.
- Gently fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.
Bake:
- Pour the batter into the prepared pan(s) and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
2. Prepare the Coconut-Pecan Frosting:
Cook the Base:
- In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 12-15 minutes.
Add Flavorings:
- Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Allow the frosting to cool to room temperature, during which it will continue to thicken.
3. Assemble the Cake:
Frost the Cake:
- Once the cake has completely cooled, spoon the coconut-pecan frosting over the top of the cake. The frosting should cascade down the sides, covering the cake in delicious, sticky goodness.
Garnish (Optional):
- For an extra touch of decadence, garnish with additional toasted pecans, shredded coconut, or a drizzle of melted chocolate.
4. Serve and Enjoy:
- Slice the cake and serve it as is, or with a scoop of vanilla ice cream for an even more indulgent dessert. The rich, chocolatey pound cake paired with the nutty, sweet frosting creates a flavor combination that’s hard to resist.
Tips for the Perfect German Chocolate Pecan Pound Cake:
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature to ensure a smooth, even batter.
- Toasting Pecans: Toasting the pecans before adding them to the batter and frosting enhances their flavor, giving the cake a richer, nuttier taste.
- Cooling the Cake: Allow the cake to cool completely before adding the frosting. This prevents the frosting from melting and sliding off the cake.
- Storing: Store any leftovers in an airtight container at room temperature for up to 3 days. The cake can also be refrigerated, but bring it to room temperature before serving for the best texture.
Why You’ll Love This Decadent German Chocolate Pecan Pound Cake Delight:
- Rich and Moist: The combination of butter, buttermilk, and cocoa powder creates a moist, flavorful cake that’s anything but dry.
- Nutty and Sweet: The toasted pecans and coconut add a deliciously nutty, sweet contrast to the rich chocolate cake.
- Impressive: This cake looks as good as it tastes, making it perfect for special occasions or as a show-stopping dessert.
- Comforting and Indulgent: With layers of flavor and texture, this cake offers comfort in every bite, making it a perfect treat to enjoy with family and friends.
This Decadent German Chocolate Pecan Pound Cake Delight is a truly indulgent dessert that’s sure to satisfy any sweet tooth. With its rich chocolate flavor, nutty frosting, and tender crumb, it’s a cake that will be remembered and requested time and time again. Enjoy every decadent bite!