German Chocolate Pecan Pound Cake Delight
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.
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.