Of course! German Chocolate Pound Cake is a wonderful twist on the classic, transforming the flavors of the famous coconut-pecan frosting into a rich, moist, and decadent cake.
This recipe bakes the signature flavors into the cake and then finishes it with a luxurious glaze.
German Chocolate Pound Cake
This cake is dense, moist, and buttery with the distinct taste of chocolate, coconut, and pecans in every single bite.
Yields: 1 Bundt cake (10-12 servings)
Prep time: 20 minutes
Bake time: 60-75 minutes
Ingredients:
For the Cake:
· 1 cup (2 sticks) unsalted butter, softened
· 1/2 cup vegetable oil
· 2 ½ cups granulated sugar
· 5 large eggs, at room temperature
· 1 teaspoon vanilla extract
· 3 cups all-purpose flour
· 1/2 cup German’s Sweet Chocolate (or dark cocoa powder)
· 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· 1 cup buttermilk, at room temperature
· 1 cup sweetened shredded coconut
· 1 cup chopped pecans
For the German Chocolate Glaze:
· 1/2 cup (1 stick) unsalted butter
· 1 cup granulated sugar
· 1 cup evaporated milk
· 3 large egg yolks, lightly beaten
· 1 teaspoon vanilla extract
· 1 1/3 cups sweetened shredded coconut
· 1 cup chopped pecans
Instructions:
Make the Cake:
- Preheat and Prepare: Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan very thoroughly.
- Cream Wet Ingredients: In a large bowl, cream the softened butter, oil, and sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, German’s chocolate (or cocoa powder), baking powder, and salt.
- Combine Wet & Dry: Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined after each addition. Do not overmix.
- Fold in Coconut & Pecans: Gently fold in the 1 cup of shredded coconut and 1 cup of chopped pecans.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 60-75 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely.
Make the Glaze:
- Cook the Base: While the cake is cooling, combine the butter, sugar, evaporated milk, and egg yolks in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 10-12 minutes. Remove from heat.
- Add Coconut & Pecans: Stir in the vanilla extract, then fold in the 1 1/3 cups coconut and 1 cup pecans.
- Cool Slightly: Let the glaze cool for about 15-20 minutes, stirring occasionally, until it is thick but still pourable.
Assemble the Cake:
· Once the cake is completely cool, place it on a serving plate.
· Pour the warm German chocolate glaze over the top of the cake, allowing it to drip down the sides.
Tips for Success:
· Room Temperature is Key: Using room-temperature eggs and buttermilk ensures the batter emulsifies properly, leading to a better rise and texture.
· Don’t Overmix: Once you add the flour, mix only until the ingredients are combined. Overmixing develops gluten and makes the cake tough.
· The Skewer Test: This is a dense, moist cake, so the skewer should come out with no wet batter, but a few moist crumbs are fine.
· Patience with Cooling: Let the cake cool completely before glazing. A warm cake will cause the rich glaze to melt and slide right off.
Enjoy a slice of this Southern-inspired masterpiece with a tall glass of cold milk or a cup of coffee