German Chocolate Pound Cake with Coconut-Pecan Frosting

German Chocolate Pound Cake with Coconut-Pecan Frosting is a delightful dessert that perfectly balances rich chocolate flavor with a sweet, nutty topping. This cake is perfect for various occasions, from birthday parties to holiday gatherings. Its unique combination of textures and flavors makes it a standout dessert that will impress your guests and satisfy your sweet tooth.

Why You’ll Love This Recipe

• Irresistible Flavor: The rich chocolate cake pairs beautifully with the sweet coconut-pecan frosting, creating a decadent treat.
• Easy to Make: With straightforward steps and common ingredients, this recipe is accessible for bakers of all skill levels.
• Versatile Occasion: Ideal for celebrations or cozy family dinners, this cake suits any gathering.
• Make Ahead Option: The cake stays moist for days, making it perfect for preparing in advance.
• Customizable Layers: You can easily layer the frosting within the cake for an extra special touch.

Tools and Preparation

Having the right tools will ensure your baking experience is smooth and enjoyable. Below are essential equipment pieces you’ll need to create this delightful German Chocolate Pound Cake with Coconut-Pecan Frosting.

Essential Tools and Equipment

• Bundt pan or tube pan (or 2 loaf pans)
• Mixing bowls
• Electric mixer
• Whisk
• Saucepan
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan or tube pan: These pans provide even heat distribution, ensuring your cake bakes evenly and has a beautiful presentation.
• Electric mixer: This tool makes creaming butter and sugar effortless, resulting in a light and fluffy batter.
• Whisk: A whisk is perfect for combining dry ingredients thoroughly, ensuring no lumps in your batter.

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
• baking soda
• 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 a bundt or tube pan or prepare two loaf pans.

Step 2: Cream the Butter Mixture

In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until fluffy—about 4-5 minutes.

Step 3: Incorporate Eggs and Vanilla

Add eggs one at a time to the creamed mixture. Mix well after each addition. Stir in the vanilla extract.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.

Step 5: Mix Wet Ingredients

Alternate adding the dry ingredients and buttermilk into the batter, starting and ending with the flour mixture. Mix until just combined.

Step 6: Add Melted Chocolate

Stir in the melted German chocolate until fully incorporated into your batter.

Step 7: Bake the Cake

Pour the batter into your prepared pan(s). Bake for 75-85 minutes or until a skewer inserted comes out clean.

Step 8: Cool Down

Allow the cake to cool in its pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare Coconut-Pecan Frosting

In a saucepan over medium heat, whisk together evaporated milk, granulated sugar, egg yolks, and butter. Cook while stirring constantly until thickened—about 10-12 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool slightly until it becomes spreadable.

Step 10: Assemble Your Cake

Once cooled completely, generously spread or pour the coconut-pecan frosting over the top of your pound cake. If you used loaf or round pans, consider splitting them into layers for added frosting between!

How to Serve German Chocolate Pound Cake with Coconut-Pecan Frosting

Serving your German Chocolate Pound Cake with Coconut-Pecan Frosting can elevate any occasion. This moist and rich cake pairs wonderfully with various accompaniments that enhance its delightful flavors.

Pair with Fresh Berries

• Fresh strawberries, raspberries, or blueberries add a burst of tartness that complements the sweetness of the cake.

Serve with Whipped Cream

• Light and fluffy whipped cream can balance the richness of the frosting, creating a delightful contrast in texture.

Add a Scoop of Vanilla Ice Cream

• A scoop of creamy vanilla ice cream provides a deliciously cold contrast to the warm cake, making each bite irresistible.

Drizzle with Chocolate Sauce

• A drizzle of chocolate sauce can elevate the dessert experience, bringing extra richness to an already decadent treat.

Garnish with Mint Leaves

• Fresh mint leaves not only add color but also a refreshing taste that brightens up each slice.

How to Perfect German Chocolate Pound Cake with Coconut-Pecan Frosting

Achieving the perfect German Chocolate Pound Cake with Coconut-Pecan Frosting involves attention to detail during preparation and baking. Here are some tips for success:

• Use Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature for better mixing and texture.
• Measure Flour Correctly: Use the spoon-and-level method to measure flour accurately, preventing a dense cake.
• Don’t Overmix: Mix just until combined when adding dry ingredients to avoid toughening the cake.
• Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperatures for even cooking.
• Cool Completely: Allow the cake to cool completely before frosting; this prevents melting and ensures smooth application.
• Store Properly: Keep leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Best Side Dishes for German Chocolate Pound Cake with Coconut-Pecan Frosting

Complementing your German Chocolate Pound Cake with Coconut-Pecan Frosting is easy when you select the right side dishes. Here are some great options:

1. Fresh Fruit Salad
   A mix of seasonal fruits adds a refreshing crunch and balances the sweetness of the cake.

2. Creamy Coleslaw
   The tangy flavors in coleslaw provide a nice contrast, making it an interesting pairing.

3. Roasted Vegetables
   Seasoned roasted vegetables like carrots and zucchini offer earthy flavors that nicely offset the richness of dessert.

4. Cinnamon Applesauce
   Warm cinnamon applesauce brings warmth and spice that enhances the overall flavor profile.

5. Chocolate Mousse
   A light chocolate mousse gives an extra chocolatey kick without overwhelming sweetness.

6. Spiced Nuts
   A small bowl of spiced nuts adds crunch and savory notes that balance out dessert time perfectly.

Common Mistakes to Avoid

Baking can be tricky, and avoiding common mistakes will help you achieve the perfect German Chocolate Pound Cake with Coconut-Pecan Frosting.

• Bold Timing: Not timing the baking properly can lead to a dry or undercooked cake. Use a skewer to check for doneness at the minimum time suggested (75 minutes).
• Bold Temperature Issues: Baking at the wrong temperature can ruin your cake. Always preheat your oven to 325F (163C) before placing the cake inside.
• Bold Ingredient Prep: Using cold eggs or buttermilk can affect the texture. Ensure all ingredients are at room temperature before starting.
• Bold Overmixing Batter: Overmixing can result in a dense cake. Mix until just combined, especially when adding flour.
• Bold Frosting Consistency: If your frosting is too runny, allow it to cool more before spreading. It thickens as it cools, making it easier to spread.

Storage & Reheating Instructions

Refrigerator Storage

• Store the cake covered in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing German Chocolate Pound Cake with Coconut-Pecan Frosting

• Wrap slices of cake tightly in plastic wrap, then place them in a freezer bag.
• The cake can be frozen for up to 3 months.

Reheating German Chocolate Pound Cake with Coconut-Pecan Frosting

• Oven: Preheat to 350F (175C) and warm for about 10-15 minutes until heated through.
• Microwave: Heat individual slices on medium power for 20-30 seconds.
• Stovetop: Place slices in a skillet over low heat, covering with a lid for even warming.

Frequently Asked Questions

What makes German Chocolate Pound Cake with Coconut-Pecan Frosting unique?

The combination of rich chocolate flavor and the delightful coconut-pecan frosting creates a unique and delicious dessert that stands out.

Can I substitute ingredients in this recipe?

Yes, you can use plant-based butter or milk alternatives if desired. Just ensure other ingredient ratios remain consistent for best results.

How do I know when my German Chocolate Pound Cake is done?

Check for doneness by inserting a skewer into the center; it should come out clean when ready.

How long does coconut-pecan frosting last?

The frosting can be stored in an airtight container in the refrigerator for up to one week.

Final Thoughts

This German Chocolate Pound Cake with Coconut-Pecan Frosting is not only rich and indulgent but also highly customizable. You can experiment with different nuts or even add fruits like cherries or raspberries to elevate its flavor profile. Give this recipe a try and impress your friends and family!