German Chocolate Pound Cake – Rich, Moist & Topped with Coconut Pecan Glory

👨‍🍳 Instructions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3–5 minutes).
3. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry. Mix until just combined.

Step 2: Bake the Cake

6. Pour the batter into the prepared pan, smoothing the top.
7. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

🥥 Make the Coconut Pecan Frosting

1. In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter.
2. Cook over medium heat, stirring constantly, for 10–12 minutes or until thickened and golden.
3. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
4. Allow the frosting to cool to room temperature, stirring occasionally as it thickens.

🎂 Assemble & Serve