If you adore rich, moist cakes layered with decadent flavors, you are going to fall head over heels for this German Chocolate Pound Cake with Coconut-Pecan Icing Recipe. This cake blends the deep, luscious taste of semisweet chocolate with the unmistakable warmth of toasted pecans and the sweet tropical essence of coconut. Whether you’re baking for a holiday, a special occasion, or simply to treat yourself and loved ones, this recipe promises a crowd-pleasing dessert that delivers a perfect balance of chocolatey goodness and iconic German chocolate cake charm in a pound cake form.
Ingredients You’ll Need
Each ingredient in this list plays a vital role in creating the perfect texture, flavor, and visual appeal of the cake. These simple pantry staples come together beautifully to make something truly special, from the richness of the butter to the punch of cocoa and the delightful crunch of toasted pecans.
- Semisweet chocolate chips: Melts down to infuse the batter with a smooth chocolate base.
- Unsalted butter (3 sticks): Provides moisture and richness, plus helps keep the cake tender.
- Granulated sugar (2 3/4 cups): Sweetens the cake and aids in its fluffy texture.
- Large eggs (5): Bind ingredients and add structure while contributing to richness.
- All-purpose flour (2 1/4 cups, sifted): The foundation for the cake’s structure.
- Unsweetened cocoa powder (3/4 cup): Adds depth of chocolate flavor without weighing down the cake.
- Instant coffee powder (1/2 teaspoon): Enhances the chocolate notes subtly; a little goes a long way.
- Baking powder (1/2 teaspoon): Helps the cake rise perfectly.
- Salt (1/2 teaspoon): Balances sweetness and highlights flavors.
- Buttermilk (1 1/3 cups): Tenderizes the crumb for a moist, soft finish.
- Vanilla extract (1 tablespoon): Layers in warm flavor making the chocolate shine.
- Chopped raw pecans (3/4 cup): Adds delightful crunch and nuttiness in the icing.
- Evaporated milk (3/4 cup): Creates a creamy, custardy icing base.
- Unsalted butter (4 tablespoons for icing): Adds richness and smooth texture to the icing.
- Light brown sugar (1/4 cup, packed): Brings a hint of caramel flavor to the icing.
- Granulated sugar (1/4 cup for icing): Sweetens and helps thicken the icing.
- Egg yolks (2 large for icing): Give the icing its creamy, custard-like consistency.
- Sweetened coconut flakes (1 1/2 cups): Provide chewiness and tropical sweetness to the icing.
- Vanilla extract (1 teaspoon for icing): Rounds out the flavor with a soft aromatic note.
How to Make German Chocolate Pound Cake with Coconut-Pecan Icing Recipe
Step 1: Prepare Your Pan and Melt Chocolate
Start by preheating your oven to 325°F (163°C). Generously grease a 12-cup Bundt pan to guarantee your cake releases effortlessly later. Pop your semisweet chocolate chips into a microwave-safe bowl and heat on high for 15-second intervals, stirring each time, until it’s fully melted and smooth. Let it cool slightly to avoid cooking your batter when added later.
Step 2: Cream Butter and Sugar until Fluffy
Using a stand mixer fitted with the whisk attachment, whip the room temperature butter on high speed for two minutes. Slowly add the granulated sugar and continue beating for an additional five minutes. You’re looking for a pale, fluffy texture here—this step is key to achieving a light and tender crumb.
Step 3: Add Eggs One at a Time
Introduce the eggs into your butter and sugar mixture one by one, mixing well after each addition. Don’t forget to scrape down the sides and bottom of your bowl with a spatula to make sure everything is combined evenly—no pockets of flour or butter here!
Step 4: Incorporate Dry Ingredients and Flavorings
Reduce your mixer speed to low, then add the sifted flour in two parts, mixing gently to avoid overworking the batter. Fold in the cocoa powder, instant coffee powder, baking powder, and salt carefully. Next, blend in the cooled melted chocolate, buttermilk, and vanilla extract until just combined. This delicate folding ensures your cake stays perfectly tender.
Step 5: Bake the Cake
Pour your luscious batter into the prepared Bundt pan. Slide it into the oven and bake for 70 to 80 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when ready. Avoid the temptation to overbake to keep your cake moist. Once done, lower the oven temperature to 275°F (135°C) and remove the cake, setting it aside for the next steps.
Step 6: Cool and Remove Cake from Pan
Let the cake cool in the Bundt pan on a wire rack for about 10 minutes. Then, carefully invert the cake onto a serving plate and allow it to come to room temperature completely. Cover it loosely with foil or plastic wrap to keep it from drying out while you prepare the icing.
Step 7: Prepare the Coconut-Pecan Icing
Preheat your oven to 350°F (175°C). Spread the pecans on a parchment-lined baking sheet and toast them for 10 to 12 minutes until fragrant and slightly golden. Let them cool before mixing into the icing. In a medium saucepan over medium heat, combine evaporated milk, butter, brown sugar, granulated sugar, and egg yolks. Whisk constantly while heating until the mixture melts together and then continue cooking for 12 to 15 minutes, letting it bubble and thicken to coat the back of a spoon.
Step 8: Finish and Apply the Icing
Remove your custardy icing from heat and stir in the toasted pecans, sweetened coconut flakes, and vanilla extract. Mix until combined and then generously drizzle or spread this luscious coconut-pecan icing over the cooled cake. Let it set slightly before serving.
How to Serve German Chocolate Pound Cake with Coconut-Pecan Icing Recipe
Garnishes
A sprinkle of extra toasted pecans or a few delicate curls of chocolate make wonderful garnishes for this cake. If you want to brighten things up, a handful of fresh raspberries or a dusting of cocoa powder adds an elegant touch that also pairs well with the cake’s rich flavors.
Side Dishes
This cake pairs beautifully with lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance the intensity of the chocolate. For a fresh twist, a side of sliced tropical fruits such as mango or pineapple complements the coconut notes in the icing flawlessly.
Creative Ways to Present
For a stunning dessert centerpiece, slice the cake onto a rustic wooden board with alternating layers of icing between slices. You can also serve individual portions in elegant dessert plates topped with a drizzle of caramel sauce or a sprinkle of toasted coconut for an extra special presentation.
Make Ahead and Storage
Storing Leftovers
Wrap your German Chocolate Pound Cake with Coconut-Pecan Icing Recipe tightly with plastic wrap or store in an airtight container at room temperature for up to three days. This keeps the cake moist and the icing fresh, retaining all that wonderful flavor.
Freezing
If you’d like to keep the cake longer, slice it and freeze individual portions wrapped in foil and stored in freezer bags for up to two months. Thaw in the refrigerator overnight before serving for the best texture and taste.
Reheating
To enjoy the cake warm, gently reheat slices in a microwave for 15 to 20 seconds. Be careful not to overheat, as it can dry out the cake or melt the icing excessively. Warm cake infused with all those coconut-pecan flavors is unbeatable!
FAQs
Can I use regular milk instead of buttermilk?
You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the cake. However, buttermilk gives a subtly tangy richness that’s hard to beat in this recipe.
Is instant coffee powder necessary?
While the instant coffee powder is optional, it amplifies the chocolate flavor dramatically without adding any coffee taste. It’s a secret ingredient that highlights the chocolate and makes the cake even more decadent.
Can I make this cake dairy-free?
With some substitutions like dairy-free butter, a non-dairy milk alternative, and an egg replacer, you can attempt a dairy-free version. Keep in mind that the traditional texture and flavor might shift slightly, especially in the coconut-pecan icing.
What if I don’t have a Bundt pan?
You can bake this cake in two 9-inch round cake pans or a loaf pan. Adjust the baking time accordingly and check for doneness frequently to avoid drying out the cake.
How long does the coconut-pecan icing keep?
The icing is best eaten fresh but can be stored in the refrigerator for up to 3 days in an airtight container. Before applying to the cake, gently warm it to bring back a spreadable consistency.
Final Thoughts
There is something absolutely magical about this German Chocolate Pound Cake with Coconut-Pecan Icing Recipe that makes it feel like a true celebration in every bite. From its moist, chocolatey crumb to the rich, chewy coconut-pecan topping, it’s a fantastic way to share joy with friends and family. I can’t wait for you to bake it, taste it, and watch it disappear in record time. Trust me, once you try this incredible cake, it will become one of your all-time favorites too!
