This indulgent pound cake blends rich butteriness with melted chocolate, toasted pecans, and sweet coconut for a dessert that feels both comforting and elegant. Perfect for celebrations or a relaxed weekend treat, every slice is moist, flavorful, and deeply satisfying.
Why You’ll Love This Recipe
This cake delivers a classic pound cake texture with an elevated flavor profile inspired by German chocolate desserts. The combination of chocolate, coconut, and pecans creates a balanced sweetness, while the slow baking time ensures a tender crumb. It’s simple enough for home bakers yet impressive enough to serve at special gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted
1 cup semisweet or German chocolate, melted and slightly cooled
Directions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This step is essential for achieving a tender texture.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined.
Gently fold in the melted chocolate, shredded coconut, and toasted pecans, making sure they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before slicing.
Servings and timing
This recipe yields 12 servings.
Preparation time is approximately 20 minutes.
Baking time is about 80 minutes.
Total time from start to finish is around 1 hour and 40 minutes.
Each serving contains approximately 410 kcal.
Variations
For a deeper chocolate flavor, you can substitute dark chocolate for the semisweet chocolate.
If you prefer extra nuttiness, increase the pecans to 1 1/4 cups.
A splash of coconut milk can replace half of the whole milk for a more pronounced coconut taste.
You can also add a light chocolate glaze on top once the cake has cooled for an extra touch of sweetness.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to one week. Allow refrigerated slices to come to room temperature before serving for the best texture.
To reheat, warm individual slices in the microwave for 10 to 15 seconds, just until soft and slightly warm.
FAQs
Can I make this cake ahead of time?
Yes, this cake can be baked a day in advance and stored covered at room temperature or in the refrigerator.
What type of pan works best for this recipe?
A 10-inch bundt or tube pan is ideal to ensure even baking and a classic presentation.
Can I use unsweetened coconut instead of sweetened?
Yes, but the cake will be less sweet. You may want to slightly increase the sugar if using unsweetened coconut.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Can I freeze this pound cake?
Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to three months.
Should the chocolate be completely cooled before adding?
The chocolate should be slightly cooled so it does not melt the butter or affect the batter consistency.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works well as long as the ingredients are thoroughly creamed and mixed.
Why is my pound cake dense?
Overmixing the batter or not creaming the butter and sugar properly can result in a dense cake.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar, but it may affect the texture and moisture of the cake.
What is the best way to serve this cake?
Serve it plain, with a dusting of powdered sugar, or alongside fresh fruit for balance.
Conclusion
German Chocolate Pecan Pound Cake Delight is a rich, comforting dessert that combines classic flavors with a moist, buttery crumb. Whether served at a celebration or enjoyed as a special homemade treat, this cake is sure to impress with its depth of flavor and satisfying texture.
A moist, buttery pound cake filled with melted chocolate, sweetened coconut, and toasted pecans—this German Chocolate Pecan Pound Cake is a rich, classic dessert perfect for any special occasion.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted
1 cup semisweet or German chocolate, melted and slightly cooled
Instructions
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
Cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with flour. Mix until just combined.
Fold in melted chocolate, shredded coconut, and toasted pecans.
Pour batter into the 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 invert onto a wire rack and cool completely.
Notes
Use dark chocolate for a deeper flavor.
Substitute half the milk with coconut milk for extra coconut flavor.
Top with a light chocolate glaze once cooled, if desired.
