Name: German Chocolate Pound Cake with Coconut-Pecan Frosting
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 14
Cuisine: American
Ingredients: For the Cake• 1 cup (226 g) unsalted butter, softened• 120 ml vegetable oil• 2 cups (500 g) granulated sugar• 5 large eggs, room temperature• 1 tablespoon vanilla extract• 3 cups (360 g) all-purpose flour• 45 g unsweetened cocoa powder• 1 teaspoon baking soda• 1/2 teaspoon salt• 1 cup (240 ml) buttermilk, room temperature• 4 oz (113 g) German sweet chocolate, melted and cooled; For the Coconut-Pecan Frosting• 1 cup (240 ml) evaporated milk• 1 cup (200 g) granulated sugar• 3 large egg yolks, lightly beaten• 113 g unsalted butter• 1 teaspoon vanilla extract• 1 1/2 cups sweetened shredded coconut• 1 cup chopped pecans

German Chocolate Pound Cake with Coconut-Pecan Frosting
This German Chocolate Pound Cake is rich, buttery, and deeply chocolatey, finished with a classic coconut-pecan frosting that’s sweet, nutty, and perfectly gooey. It’s a decadent dessert ideal for celebrations or special gatherings.
Ingredients
For the Cake
• 1 cup (226 g) unsalted butter, softened
• 120 ml vegetable oil
• 2 cups (500 g) granulated sugar
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups (360 g) all-purpose flour
• 45 g unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 ml) buttermilk, room temperature
• 4 oz (113 g) German sweet chocolate, melted and cooled
For the Coconut-Pecan Frosting
• 1 cup (240 ml) evaporated milk
• 1 cup (200 g) granulated sugar
• 3 large egg yolks, lightly beaten
• 113 g unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans
Instructions
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
Beat the butter, oil, and sugar together until light and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each. Stir in vanilla.
In another bowl, whisk flour, cocoa powder, baking soda, and salt.
Add dry ingredients to the batter alternately with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
Fold in melted chocolate.
Pour batter into prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat.
Cook while stirring constantly for 10–12 minutes, until thickened.
Remove from heat and stir in vanilla, coconut, and pecans. Let cool until spreadable.
Spread frosting over the cooled cake before serving.

Ingredients

Instructions

Nutrition