German Chocolate Pecan Pound Cake
This German Chocolate Pecan Pound Cake features a rich chocolate flavor and a delicious coconut-pecan topping.
Equipment
- Mixing bowl
- Cake Pan
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
- 2 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 cup chopped pecans, toasted
- ½ cup semi-sweet chocolate chips (optional)
For the Coconut-Pecan Topping
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter, cubed
- 1 teaspoon pure vanilla extract
- 1 ¼ cups shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease the cake pan.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
- In another bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this mixture to the butter mixture, alternating with buttermilk. Fold in chopped pecans and chocolate chips if using.
- Pour the batter into the prepared pan and bake for 60 minutes or until a toothpick comes out clean. Let it cool.
- For the topping, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat until thickened. Remove from heat, then stir in vanilla, coconut, and chopped pecans.
- Spread the topping over the cooled cake. Slice and serve.
Notes
This cake can be stored in an airtight container for up to 5 days. You can also substitute walnuts for pecans if desired.