Description
This Decadent German Chocolate Pecan Pound Cake Delight is a rich, moist bundt cake infused with melted German chocolate, chopped pecans, and shredded coconut. Perfect for dessert lovers craving a luscious twist on a classic pound cake, it combines buttery sweetness with the delightful textures of nuts and coconut in every bite.
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 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 mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy; this usually takes about 3 to 5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition to ensure they fully blend. Then stir in the vanilla extract to enhance flavor.
- Combine wet and dry 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 overworking the batter.
- Fold in chocolate, pecans, and coconut: Gently fold the melted German chocolate, chopped pecans, and shredded coconut into the batter, distributing them evenly without deflating the mixture.
- Pour and smooth batter: Pour the prepared batter into your greased and floured Bundt pan, smoothing the top with a spatula for even baking.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes to set. Then carefully remove it from the pan and transfer to a wire rack to cool completely before serving.
Notes
- Ensure the butter is softened at room temperature for easy creaming.
- Do not overmix the batter once you add the flour to keep the cake tender.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar as a homemade alternative.
- Check the cake starting at 55 minutes to avoid overbaking and dryness.
- Allow the cake to cool completely before slicing to maintain its shape and texture.
- For extra indulgence, serve with a drizzle of chocolate ganache or a dollop of whipped cream.
