Decadent German Chocolate Pecan Pound Cake
Ingredients:
1 ½ cups unsalted butter, softened
2 ½ cups granulated sugar
5 large eggs, room temperature
1 tablespoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk, room temperature
1 cup sweetened shredded coconut
1 cup chopped pecans
1 ½ cups German chocolate, melted and cooled slightly
For the Chocolate Glaze:
1 cup semi-sweet chocolate chips
½ cup heavy cream
1 tablespoon butter
For the Topping:
¾ cup sweetened shredded coconut, toasted
½ cup chopped pecans, toasted
Directions:
Preheat Oven and Prepare Pan:
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate Adding Buttermilk and Dry Mixture:
Gradually add the dry mixture to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
Fold in Chocolate, Coconut, and Pecans:
Gently fold in the melted German chocolate, sweetened coconut, and chopped pecans until evenly distributed.
Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Prepare the Chocolate Glaze:
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips. Let it sit for 2 minutes, then stir in the butter until smooth.
Glaze and Decorate:
Pour the chocolate glaze over the cooled pound cake, allowing it to drizzle down the sides.
Top with toasted coconut and pecans for extra flavor and crunch.
Serve:
Slice and enjoy the decadence of this German Chocolate Pecan Pound Cake!
Prep Time: 20 minutes | Cook Time: 85 minutes | Total Time: 1 hour 45 minutes
Kcal: Approx. 620 per slice | Servings: 12