Description
Irresistibly moist and rich, this German chocolate pecan pound cake combines decadent chocolate with crunchy pecans and a luscious coconut frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 5 large eggs
- 2 tsp vanilla extract
- 1 cup toasted pecans, chopped
- 1 cup sweetened coconut flakes
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Gradually mix in the dry ingredients along with the vanilla extract until combined. Fold in the toasted pecans gently.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting by mixing coconut flakes with chopped pecans in cream; spread over the cooled cake.
Notes
- For added flavor, consider incorporating chocolate chips or espresso powder.
- The cake can be stored in an airtight container at room temperature for up to five days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 410
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg