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
What a smart and delicious twist to the classic German Chocolate Cake recipe! I loved the texture of the pound cake and the yummy, extra chocolate.
Delicious and a hit at our BBQ!
Sounds great, but you mentioned that you filled it with icing but I don’t see the recipe or the instructions for that.
No, I filled it with ‘rich chocolate and topped it with sweetened coconut and toasted pecan icing.’
I made this and it was a great hit. So I made it again. This will be the only German chocolate cake I make. ❤️❤️❤️
could this be baked in a 9 by 13 for ease of serving? If so, how long? At what temp?
I would use this as a reference https://www.callmepmc.com/can-i-bake-a-pound-cake-in-a-9×13-inch-pan/
Can you run butter for the shortening?
Yes, you can use butter instead of shortening.
What brand of bittersweet chocolate do you use since you don’t use the German Chocolate baking bar?. Brands do make a difference, I think. Also, could this be baked in a 9 by 13 for ease of serving at a pot luck supper? If so, how long?
I like https://amzn.to/2IfwGDZ
Could this be baked in a 9 x 13 pan? and if so, how long?
what do you use for solid vegetable shortening?? Looked in two stores and could not find. Thank you.
I use Crisco.
I went by your recipe and cake was very, very dry. Good taste by so dry.Ice made it better..Teehee! Are you sure to cook it 300 degrees for 90 minutes? I want to try it again.
Yes, Have you calibrated your oven? Most times I find that your oven may be cooking hotter than it reads when this happens. https://www.callmepmc.com/bake-the-perfect-pound-cake/