German Chocolate Pound Cake with Coconut-Pecan Frosting is a delightful dessert that brings a rich chocolate flavor complemented by a creamy, nutty frosting. Perfect for birthdays, celebrations, or simply as a weekend treat, this cake is sure to impress family and friends. Its moist texture and indulgent toppings make it a standout choice for any occasion.
Why You’ll Love This Recipe
- Decadent Flavor: The combination of chocolate, coconut, and pecans creates a flavor explosion that everyone will adore.
- Versatile Dessert: Enjoy it as a dessert after dinner or serve it at parties; it’s suitable for any celebration.
- Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can master this recipe.
- Impressive Presentation: The frosting adds a beautiful touch, making it look as good as it tastes.
- Moist and Rich: This pound cake stays fresh and moist for days, perfect for savoring throughout the week.
Tools and Preparation
To create this delectable German Chocolate Pound Cake with Coconut-Pecan Frosting, you’ll need some essential tools. Having the right equipment makes baking easier and more enjoyable.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Bundt pan or loaf pans
- Saucepan
Importance of Each Tool
- Stand mixer or hand mixer: These tools help achieve the fluffy texture in your batter by thoroughly creaming the butter and sugar.
- Bundt pan or loaf pans: Choosing the right pan ensures even baking and allows for easy release of your cake once baked.
Ingredients
For the Cake
- 1 cup (226g) unsalted butter, softened
- 120ml vegetable oil
- 2 cups (500g) granulated sugar
- 5 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups (360g) all-purpose flour
- 45g unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (240ml) buttermilk, room temperature
- 4 oz (113g) German sweet chocolate, melted and cooled
For the Coconut-Pecan Frosting
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks, lightly beaten
- 113g unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
How to Make German Chocolate Pound Cake with Coconut-Pecan Frosting
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour either a bundt pan or two loaf pans to prepare them for baking.
Step 2: Cream Butter, Oil, and Sugar
In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar using a stand mixer or hand mixer until fluffy. This should take about 4-5 minutes.
Step 3: Add Eggs and Vanilla
Add each egg one at a time to the mixture, mixing well after each addition. Finally, stir in the vanilla extract until well combined.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until thoroughly mixed.
Step 5: Mix Batter
Slowly alternate adding the dry ingredients and buttermilk into the batter. Start with flour and end with flour to maintain consistency. Mix until just combined.
Step 6: Add Melted Chocolate
Gently fold in the melted German sweet chocolate into your batter until evenly distributed.
Step 7: Bake
Pour the batter into your prepared pan(s). Bake in the preheated oven for 75-85 minutes or until a skewer inserted in the center comes out clean.
Step 8: Cool
Allow the cake to cool in its pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 9: Make Coconut-Pecan Frosting
In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Stir constantly until thickened—this should take about 10-12 minutes. Remove from heat and stir in vanilla extract followed by shredded coconut and chopped pecans. Let cool slightly until spreadable.
Step 10: Assemble
Once your cake has cooled fully, generously spread or pour the coconut-pecan frosting over the top. If you used loaf pans or round pans, consider slicing layers of cake to add frosting between them for an extra special treat!
How to Serve German Chocolate Pound Cake with Coconut-Pecan Frosting
Serving your German Chocolate Pound Cake with Coconut-Pecan Frosting can elevate the experience and make it even more delightful. Here are some creative ways to present this delicious dessert.
Elegant Presentation Ideas
- Plated Slices: Serve individual slices on elegant dessert plates, garnished with a sprig of mint for a touch of freshness.
- Layered Dessert Cups: Crumble cake pieces into cups and layer them with frosting and whipped cream for a fun take on the classic.
- Cake Pops: Transform leftover cake into cake pops by rolling into balls, dipping in chocolate, and adding a sprinkle of coconut.
Accompaniments
- Fresh Berries: Add a side of mixed fresh berries for a burst of color and tangy flavor that complements the sweetness.
- Ice Cream: Vanilla or coconut ice cream pairs beautifully, providing a creamy contrast to the rich pound cake.
- Hot Beverage Pairing: Serve with coffee or tea to enhance the flavors and create a cozy atmosphere.
How to Perfect German Chocolate Pound Cake with Coconut-Pecan Frosting
To achieve the ultimate German Chocolate Pound Cake with Coconut-Pecan Frosting, consider these helpful tips.
- Bold Temperature Check: Ensure all ingredients are at room temperature for better mixing and texture.
- Bold Proper Mixing: Cream butter and sugar until fluffy; this creates air pockets that help the cake rise beautifully.
- Bold Baking Time Awareness: Keep an eye on your cake as baking times can vary; check doneness by inserting a skewer into the center.
- Bold Cool Time: Allow the cake to cool completely before frosting to prevent melting and ensure a neat presentation.
- Bold Storage Tip: Store any leftovers in an airtight container at room temperature for up to three days for optimal freshness.
Best Side Dishes for German Chocolate Pound Cake with Coconut-Pecan Frosting
Pairing side dishes with your German Chocolate Pound Cake can enhance your dessert experience. Here are some delightful options.
- Fresh Fruit Salad: A light and refreshing mix of seasonal fruits that balances sweetness.
- Coconut Sorbet: This dairy-free option adds a tropical twist that complements the coconut in the frosting.
- Whipped Cream Topping: Simple yet effective, whipped cream provides lightness against the dense cake.
- Chocolate Mousse: Indulgent chocolate mousse adds richness while offering a different texture contrast.
- Nutty Granola: Serve granola on the side for added crunch; it’s an unexpected but delightful pairing!
- Caramel Sauce Drizzle: A drizzle of warm caramel sauce enhances both flavor and visual appeal when served alongside slices.
Common Mistakes to Avoid
Making the perfect German Chocolate Pound Cake with Coconut-Pecan Frosting requires attention to detail. Here are some common mistakes to watch out for:
- Boldly skip the creaming step: Not creaming the butter and sugar sufficiently can lead to a dense cake. Make sure to blend until fluffy for a light texture.
- Boldly ignore room temperature ingredients: Using cold eggs or buttermilk can affect how well the batter combines. Always bring these ingredients to room temperature before use.
- Boldly overmix the batter: Overmixing can create a tough cake. Mix just until combined after adding dry ingredients to keep it tender.
- Boldly forget to check doneness: Skipping the skewer test can result in undercooked or overcooked cake. Always check for doneness by inserting a skewer into the center; it should come out clean.
- Boldly rush cooling time: Cutting into the cake too soon can cause it to crumble. Allow it to cool in the pan before transferring it to a wire rack for complete cooling.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 5 days.
- Ensure the frosting is fully cooled before covering.
Freezing German Chocolate Pound Cake with Coconut-Pecan Frosting
- Wrap tightly in plastic wrap and then aluminum foil.
- Can be frozen for up to 3 months.
- Thaw in the refrigerator overnight before serving.
Reheating German Chocolate Pound Cake with Coconut-Pecan Frosting
- Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
- Microwave: Heat slices on medium power for 15-20 seconds, checking frequently.
- Stovetop: Use a skillet over low heat, covered, for a few minutes until warmed through.
Frequently Asked Questions
Here are some commonly asked questions about making German Chocolate Pound Cake with Coconut-Pecan Frosting:
Can I make this cake ahead of time?
Yes, you can make this cake one day ahead. Just store it properly as mentioned above.
What can I substitute for eggs in this recipe?
You can use applesauce or a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) as an egg substitute.
How do I prevent my frosting from becoming too thick?
To keep your frosting smooth, avoid cooking it too long and ensure it’s only slightly cooled before spreading.
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds can be delicious substitutes for pecans in the frosting.
Final Thoughts
This German Chocolate Pound Cake with Coconut-Pecan Frosting is not only rich and decadent but also offers versatility for various occasions. Try personalizing it by adding different nuts or toppings, or serve it plain for a simple treat. Don’t hesitate; make this delightful cake today and impress your friends and family!
German Chocolate Pound Cake with Coconut-Pecan Frosting
Indulge in the delightful sweetness of German Chocolate Pound Cake with Coconut-Pecan Frosting. This rich dessert features a moist, buttery chocolate cake topped with a creamy and nutty frosting that tantalizes your taste buds. Perfect for celebrations or a weekend treat, this cake is sure to impress family and friends alike. The luscious combination of chocolate, coconut, and pecans makes it an irresistible choice for any occasion. Easy to prepare, this recipe is beginner-friendly while also allowing for personal touches. Whether served as elegant slices or transformed into layered dessert cups, this cake promises to be the highlight of your dessert table.
- Total Time: 1 hour 45 minutes
- Yield: Serves approximately 12 slices 1x
Ingredients
- 1 cup (226g) unsalted butter, softened
- 120ml vegetable oil
- 2 cups (500g) granulated sugar
- 5 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups (360g) all-purpose flour
- 45g unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (240ml) buttermilk, room temperature
- 4 oz (113g) German sweet chocolate, melted and cooled
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks, lightly beaten
- 113g unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 325°F (163°C) and grease your bundt or loaf pans.
- Cream together softened butter, vegetable oil, and granulated sugar until fluffy.
- Add eggs one at a time and mix well after each addition; stir in vanilla.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the batter until just combined.
- Gently fold in melted German sweet chocolate.
- Pour batter into prepared pans and bake for 75-85 minutes or until a skewer comes out clean.
- Cool in pan for 10-15 minutes before transferring to a wire rack.
- For frosting: Cook evaporated milk, sugar, egg yolks, and butter until thickened; remove from heat and stir in vanilla, coconut, and pecans.
- Once the cake has cooled completely, spread or pour frosting on top.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Ensure all ingredients are at room temperature for best results. Feel free to substitute nuts based on preference—walnuts work wonderfully too!