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Mile High German Chocolate Pound Cake

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This stunning German chocolate pound cake features a gooey coconut and pecan topping with a moist and tender chocolate cake.

Ingredients

Scale
  • 2 packages (8 oz) Baker’s German's Sweet Chocolate
  • 1/2 cup boiling water
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 3 1/2 cups granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 8 large eggs, room temperature
  • 4 1/2 cups cake flour or White Lily All Purpose Flour
  • 1 cup buttermilk, room temperature
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1 stick (1/2 cup) butter
  • 6 large egg yolks
  • 1 12 oz can (1 1/2 cups) evaporated milk
  • 1 tbsp vanilla
  • 1 cup chopped pecans
  • 2 cups shredded sweetened coconut

Instructions

  1. Preheat oven to 300°F. Prepare a square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat.
  2. Melt chocolate in 1/2 cup boiling water and let cool.
  3. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed).
  4. Add extract, salt, and 1/2 cup flour, beat until combined.
  5. Add 1 egg and beat in. Repeat with each egg, beating well after each addition.
  6. With the mixer running, drizzle in chocolate mixture.
  7. Add 2 cups of flour, beating until it just disappears.
  8. Slowly drizzle in half the buttermilk with the mixer running on low.
  9. Add remaining flour and buttermilk alternately, mixing until just combined.
  10. Pour batter into prepared pan and bake for 1 hour 45 minutes to 2 hours, or until a toothpick comes out clean.
  11. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  12. For the coconut pecan frosting: Add sugars, butter, egg yolks, and evaporated milk to a pot, whisk until well blended.
  13. Bring to a low boil over medium heat. Stir until mixture thickens and turns golden brown, about 12 minutes, then remove from heat.
  14. Stir in vanilla, pecans, and coconut.
  15. Beat until frosting is cool and thick enough to spread.
  16. Spread over cooled cake.

Notes

For best results, use room temperature ingredients. Toasted pecans and coconut can be used for extra flavor. Store cake covered at room temperature for up to 3 days.

Nutrition

Find it online: https://www.receipster.com/german-chocolate-pecan-pound-cake-2/

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