Description
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.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 410
- Sugar: 29g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 43g
- Fiber: undefined
- Protein: 5g
- Cholesterol: 90mg
