Not your traditional German Chocolate Cake, my German Chocolate Pound Cake with Coconut Pecan Frosting recipe is full of rich chocolate then topped with a sweetened coconut and toasted pecan icing.
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 German Chocolate Pound Cake with Coconut Pecan Frosting recipe for you. This chocolate pound cake has real chocolate in it, a 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
As well, I topped the cake this time with a Coconut Pecan Frosting. The icing is basically a caramel sauce, melted and cooked butter and sugar. When this mixture thickens sweetened coconut and pecans are added and stirred in.
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 butter, flavorings, and lecithin.
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
- Chocolate Pound Cake
- 1 cup solid vegetable shortening
- 2 cups granulated sugar
- 4 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla
- 1 cup buttermilk
- 4 ounces bittersweet baking chocolate melted and cooledCoconut Pecan Frosting
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1 cup butter
- 1 teaspoon vanilla
- 1 cup coconut
- 1 cup chopped pecans
- 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.
- Cake will stay fresh 4 to 5 days on the counter top 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.