Description

This German Chocolate Pecan Pound Cake is a rich, indulgent dessert that combines moist chocolate cake with the delightful crunch of pecans and the perfect balance of sweet coconut frosting. It's a true treat for chocolate lovers and perfect for any special occasion!

Ingredients

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

5 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

8 ounces German chocolate, melted

1 cup chopped pecans

1/2 cup shredded coconut

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the melted German chocolate, chopped pecans, and shredded coconut.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Notes

Make sure to properly grease and flour the Bundt pan to prevent the cake from sticking.
Use good-quality German chocolate for the richest flavor.
Allow the cake to cool completely before slicing for the best texture.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 23 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 85 mg