German Chocolate Pound Cake with Coconut Pecan Frosting
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This is not your traditional German Chocolate Cake. I filled this German Chocolate Pound Cake with Coconut Pecan Frosting recipe with rich chocolate and topped it with sweetened coconut and toasted pecan icing.
Chocolate heaven!
If this is your first time here, welcome! I started reviewing Pound Cakes a couple of years ago. You can find them all here.
Today I have a delectable recipe for you. This chocolate pound cake has real chocolate in it, a bar of bittersweet baking chocolate to be exact. My other Chocolate Pound Cake has cocoa powder and is lightly chocolate flavored. This one is much richer.
Some of my favorite pound cakes
German Chocolate Pound Cake with Coconut Pecan Frosting
As well, I topped the cake this time with a Coconut Pecan Frosting. Basically, I made a caramel sauce then mixed in coconut and pecans.
German’s® Sweet Chocolate, German Chocolate, is a dark baking chocolate created by the Walter Baker & Company employee, Samuel German (hence the name), who developed the chocolate in 1852. … It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa
This cake has a small crumb with a very smooth and dense texture. That’s dense, not packy. Dense is good for pound cakes.
If you like a sweeter cake, the frosting is wonderful on this cake. If you like the taste of a sensationally and not-so-sweet chocolate cake, you may not want the frosting. Either way, it’s a very good cake.
I’ve found pound cakes and chocolate cakes make great desserts when entertaining at potlucks and church socials. This cake checks both boxes! Enjoy!
German Chocolate Pound Cake with Coconut Pecan Frosting
Equipment
Ingredients
Chocolate Pound Cake
- 1 cup Crisco shortening
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 4 ounces bittersweet baking chocolate melted and cooled
Coconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 cup butter
- 1 teaspoon pure vanilla extract
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans
Instructions
Chocolate Pound Cake
- Preheat oven to 300 degrees F
- Coat 10-inch bundt pan with solid vegetable oil or butter.
- Cream shortening
- Add sugar and cream until light and fluffy
- Add eggs one at a time beating well after each egg
- Combine flour, soda, and salt
- Combine buttermilk and vanilla
- Add flour mixture alternately with buttermilk mixture beginning and ending with flour
- Mix until just blended
- Slowly mix in cooled chocolate until incorporated.
- Pour batter into prepared pan and bake 90 minutes
- Cool 20 minutes on a wire rack
- Loosen around edges with a knife before inverting on a serving tray.
- Store in an airtight container.
- The cake will stay fresh 4 to 5 days on the countertop and 7 to 8 days in the fridge.
Coconut-Pecan Frosting
- Combine milk, sugar, egg yolks, and butter in a small saucepan.
- Cook and stir over medium heat until mixture thickens. Be patient, it will take about 12 minutes.
- Stir in coconut, pecans, and vanilla.
- Whisk by hand or beat with an electric mixer until frosting is cool and thick enough to spread.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Find more pound cake recipes at my Pound Cakes Reviewed post
Looks absolutely delicious!
Did I miss where the chocolate goes in? After what step do I put in the melted chocolate?
I have fixed the recipe, so sorry, I left that out. After the flour mixture and liquid goes in then the chocolate goes in.
Did you cut the cake and post a photo? i would love to see the inside!
I did not cut this one, I gave it to my Mother
I love German Chocolate cake and can’t wait to try it . I looks and sounds so good. Thanks for sharing with us,
I was viewing the recipe. When do you add the chocolate? Did I over look it?
I had omitted it, but corrected and updated.
What should temperature be? 300 or maybe 350??
“Preheat oven to 30 degrees F”
I am going to make this for Bible study class. They always like something new.
So sorry, 300 degrees.
could not find the frosting for this German chocolate cake, could you send it to me at my e-mail ?
So sorry, it was omitted, it is corrected now.
I wonder if butter can be used instead of shortening.
butter in this cake with the chocolate tends to result in a slightly drier cake. It can be substituted, I do prefer shortening, you may want to shorten the cook time. Watch it closely.
My question too. Thanks. I love butter in my pound cake.
this sounds really good.
This looks and sounds wonderful. I am sure I’m going to feel so stupid when you point out what I’m doing wrong, but I can’t bring up the frosting part of the recipe. Please help.
It was me not you, I overlooked adding it, but have corrected the recipe now.