A rich and decadent pound cake infused with German chocolate and topped with a luscious pecan-coconut frosting.
Author:Trusted Blog
Ingredients
Scale
For the Crust:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
4 oz German sweet chocolate, melted
1 cup chopped pecans
1 cup shredded coconut
1/2 cup evaporated milk
1/2 cup brown sugar
1/4 cup unsalted butter
1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking powder, and salt; gradually add to the creamed mixture alternately with buttermilk. Stir in melted German chocolate.
Pour batter into prepared pan. Bake for 60-70 minutes or until a toothpick inserted comes out clean.
Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
For frosting: In a saucepan, combine pecans, coconut, evaporated milk, brown sugar, and butter. Bring to a boil over medium heat, stirring constantly. Remove from heat and stir in vanilla. Cool slightly before spreading over cake.