A few nights ago, after a long day at the office and a chaotic evening helping my kids with their homework, I decided to bake something purely for myself—a little act of sweet therapy. I had a block of German chocolate sitting in my pantry for weeks, silently waiting for the right moment.
My husband was flipping through TV channels, and my daughter poked her head into the kitchen asking if I was “doing another one of those late-night experiments.” She wasn’t wrong. Baking after dark has become my quiet reset time, the only part of the day that feels slow and comforting. The hum of the stand mixer and the soft scent of cocoa in the air make me feel grounded again.
I wanted something rich and comforting, yet not too fussy—something with depth, texture, and warmth. That’s when I decided to turn a classic favorite, German chocolate cake, into a dense, velvety pound cake topped with a buttery coconut pecan crown. As the cake baked, the house filled with a cozy aroma of toasted nuts and chocolate, the kind that pulls everyone into the kitchen.
Even my son, who swears he’s “not into cake,” came wandering in to see what smelled so good. By the time I spooned the glossy coconut pecan topping over the cooled cake, everyone had gathered around with forks in hand. It was one of those moments where dessert didn’t just satisfy, it brought us together.
Short Description
This German Chocolate Pecan Pound Cake Delight is a rich, moist dessert that combines the deep flavor of German chocolate with a buttery coconut pecan topping. Perfectly dense and indulgent, it’s the ultimate treat for chocolate lovers and family gatherings alike.
Key Ingredients
For the Cake:
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 ½ cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup German chocolate, melted and slightly cooled
For the Coconut Pecan Topping:
- 1 cup evaporated milk
- ½ cup unsalted butter
- ¾ cup brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
Tools Needed
- 10-inch bundt or pound cake pan
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Saucepan
- Cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour a bundt or pound cake pan, making sure to cover every nook so the cake releases cleanly later.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture looks pale and fluffy—about 3 minutes on medium speed. This step builds air into the batter, giving the cake its tender crumb.
Step 3: Add Eggs and Wet Ingredients
Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next. Mix in the vanilla extract and sour cream until smooth and creamy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing can make the cake dense.
Step 5: Add Melted Chocolate
Pour in the melted German chocolate and stir gently until fully blended. The batter will look thick and glossy with a rich chocolate aroma.
Step 6: Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil near the end. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Step 7: Make the Coconut Pecan Topping
In a medium saucepan, whisk together evaporated milk, butter, brown sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Remove from heat, stir in vanilla, shredded coconut, and chopped pecans. Let it cool slightly before spooning over the cake.
Step 8: Assemble and Serve
Spoon the warm topping over the cooled cake, letting it drip naturally down the sides. Slice, serve, and watch everyone come back for seconds.
Why You’ll Love This Recipe
Rich and Decadent: Deep chocolate flavor balanced by buttery, nutty coconut topping.
Comforting Texture: Moist, dense crumb that stays soft for days.
Family-Friendly: Loved by adults and kids alike, perfect for gatherings or weeknight treats.
Make-Ahead Friendly: Both cake and topping can be prepared a day in advance.
Crowd-Pleaser: Looks elegant enough for holidays, yet simple enough for any weekend.
Mistakes to Avoid & Solutions
Overmixing the Batter: This can make your cake tough. Mix just until combined after adding flour.
Dry Cake: Make sure your oven isn’t too hot and check for doneness early. A toothpick should come out with a few moist crumbs, not clean.
Runny Topping: If your topping doesn’t thicken, keep cooking until it coats the back of a spoon—it thickens more as it cools.
Cake Sticking to the Pan: Grease and flour every corner of your bundt pan, or use baking spray with flour for extra insurance.
Burned Pecans: Add them after removing the topping mixture from heat to preserve their crunch and flavor.
Serving and Pairing Suggestions
Serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream.
Pair with hot coffee, caramel latte, or even a glass of cold milk.
For special occasions, drizzle a bit of melted chocolate on each slice before serving.
Present it on a cake stand for an elegant dessert table centerpiece.
Storage and Reheating Tips
Room Temperature: Store covered at room temperature for up to 3 days.
Refrigerator: Keep in an airtight container for up to 5 days.
Freezer: Freeze slices (without topping) wrapped in plastic wrap and foil for up to 2 months.
Reheating: Warm individual slices in the microwave for 15–20 seconds before serving to restore moisture and texture.
FAQs
1. Can I use regular chocolate instead of German chocolate?
Yes, but German chocolate adds a milder, sweeter flavor. If using dark chocolate, reduce cocoa powder slightly to balance the bitterness.
2. Can I use buttermilk instead of sour cream?
You can, though the texture will be a bit lighter and less dense. Sour cream gives the cake a rich, moist crumb.
3. Can I make the topping ahead of time?
Absolutely. Store it in the fridge for up to 2 days, then warm gently before spreading on the cake.
4. My topping thickened too much—what should I do?
Stir in 1–2 tablespoons of warm evaporated milk until it loosens to the right consistency.
5. Can I bake this in loaf pans instead of a bundt pan?
Yes. Divide the batter between two 9×5-inch loaf pans and bake for about 55–60 minutes.
Tips & Tricks
Bring all ingredients to room temperature before starting for smoother mixing.
Add a pinch of instant espresso powder to the batter to enhance the chocolate flavor.
Toast the pecans before mixing them into the topping for extra crunch and aroma.
Let the cake cool completely before adding topping so it doesn’t slide off.
For extra flair, sprinkle sea salt on the topping to balance the sweetness.
Recipe Variations
Chocolate Chip Twist: Fold ½ cup of chocolate chips into the batter before baking for pockets of melty chocolate.
Caramel Drizzle Version: Drizzle caramel sauce over the topping before serving for an indulgent caramel-chocolate flavor.
Nut-Free Option: Replace pecans with toasted coconut flakes or chopped dried fruit.
Mini Cakes: Bake the batter in mini bundt pans for individual servings; reduce baking time to about 25–30 minutes.
Double Chocolate Glaze: Pour warm chocolate ganache over the cake before adding the topping for an ultra-rich version.
Final Thoughts
By the time the cake cooled and I spooned the coconut pecan topping over it, the kitchen had turned quiet, just the soft sound of the spoon against the pan and the hum of the refrigerator. My husband walked in with a small plate, pretending he just happened to be passing through. The kids were close behind, each holding a fork.
We stood around the counter, slicing through the dense, chocolatey layers, laughing about little things from the day. The sweet nuttiness of the topping, the fudgy crumb—it all just felt like the reward for surviving another busy week. Some evenings call for rest, but others call for cake. This one was definitely a cake night.
German Chocolate Pecan Pound Cake Delight
Ingredients
For the Cake:
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 ½ cups all-purpose flour
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup German chocolate melted and slightly cooled
For the Coconut Pecan Topping:
- 1 cup evaporated milk
- ½ cup unsalted butter
- ¾ cup brown sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or pound cake pan thoroughly.
- In a large bowl, beat butter and sugar until pale and fluffy, about 3 minutes.
- Add eggs one at a time, then mix in vanilla and sour cream until smooth.
- In another bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually mix into wet ingredients just until combined. Stir in melted German chocolate until glossy.
- Pour batter into the pan and bake for 60–70 minutes, until a toothpick comes out clean. Cool 10 minutes, then transfer to a rack.
- For the topping, cook evaporated milk, butter, brown sugar, and egg yolks over medium heat, stirring until thickened, 5–7 minutes.
- Remove from heat, stir in vanilla, coconut, and pecans. Let cool slightly, then spoon over the cake and let it drip naturally down the sides before serving.
