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German Chocolate Pecan Pound Cake

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This German Chocolate Pecan Pound Cake combines rich chocolate flavor with toasted pecans and a decadent coconut-pecan topping. Moist, buttery, and elegant, it’s perfect for holidays and special occasions.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 80 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup (226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2½ cups (315 g) all-purpose flour
  • ½ cup (50 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml) whole milk
  • 1½ cups (170 g) chopped pecans, lightly toasted
  • ¾ cup (180 ml) evaporated milk
  • ¾ cup (165 g) brown sugar
  • ¼ cup (57 g) unsalted butter
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup (85 g) shredded coconut
  • ½ cup (55 g) chopped pecans

Instructions

  1. Preheat oven to 165°C (325°F). Grease and flour a 10-inch bundt or tube pan thoroughly.
  2. In a large bowl, cream together butter and granulated sugar until light and fluffy, about 4–5 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
  5. Add dry ingredients to the creamed mixture in three additions, alternating with milk. Begin and end with dry ingredients. Mix just until combined.
  6. Fold in 1½ cups toasted chopped pecans. Pour batter evenly into the prepared pan and smooth the top.
  7. Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. Meanwhile, make the topping: In a saucepan over medium heat, combine evaporated milk, brown sugar, butter, and egg yolks. Stir constantly until the mixture thickens, about 8–10 minutes.
  9. Remove from heat and stir in vanilla, shredded coconut, and ½ cup chopped pecans. Let cool slightly before spooning over the cooled cake.

Notes

  • Let the cake cool fully before adding the topping to prevent it from melting off.
  • For best flavor, toast the pecans lightly before adding them to both the batter and topping.
  • Use room-temperature ingredients for a smoother batter and better texture.
  • The cake tastes even better the next day, making it ideal for make-ahead baking.

Nutrition

Find it online: https://savorymomskitchen.com/german-chocolate-pecan-pound-cake/