Description
This Mouth-Watering German Chocolate Pecan Pound Cake is a rich and moist dessert combining the classic flavors of German sweet chocolate, crunchy pecans, and shredded coconut. It features a tender pound cake base topped with a luscious coconut-pecan topping, making it an irresistible treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Chocolate and Toppings
- 4 ounces German sweet chocolate, chopped
- 1 cup chopped pecans
- 1/2 cup shredded coconut
- 1/4 cup brown sugar
- 1/4 cup heavy cream
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with the granulated sugar until light and fluffy, which should take about 3-4 minutes with an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture alternately with the buttermilk to the creamed mixture, starting and ending with the flour mixture. Mix gently after each addition to maintain batter consistency.
- Fold in Chocolate: Gently fold the chopped German sweet chocolate into the batter, evenly distributing it without overmixing.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Topping: While the cake bakes, combine the chopped pecans, shredded coconut, brown sugar, and heavy cream in a small saucepan over medium heat. Stir frequently until the mixture is warm and slightly thickened, then remove from heat.
- Cool and Top Cake: Allow the cake to cool slightly in the pan, then carefully remove it. Spoon the warm pecan-coconut topping over the cake evenly before serving.
Notes
- For extra indulgence, drizzle the cake with melted German sweet chocolate or sprinkle additional toasted pecans on top.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain freshness.
