Decadent German Chocolate Pecan Pound Cake Delight: A Southern Showstopper

A Rich, Buttery Pound Cake with a Classic German Chocolate Twist

German Chocolate Pecan Pound Cake is a stunning fusion of dense, buttery pound cake and the irresistible coconut-pecan topping of traditional German chocolate cake. This indulgent dessert features rich chocolate flavor, nutty crunch, and a soft, moist crumb—making it a perfect choice for holidays, celebrations, or whenever you’re craving something truly special.

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Ingredients for German Chocolate Pecan Pound Cake

For the Pound Cake:

• 1 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 2 3/4 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon vanilla extract

For the Coconut Pecan Topping:

• 1/2 cup unsalted butter
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

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How to Make Decadent German Chocolate Pecan Pound Cake

Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each.

Step 3: Mix the Dry Ingredients

In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.

Step 4: Combine Wet and Dry

Alternate adding the dry ingredients and buttermilk into the butter mixture, beginning and ending with the dry. Stir in the vanilla.

Step 5: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 65–75 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

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How to Make the Coconut Pecan Topping

Step 6: Cook the Topping

In a saucepan, combine butter, evaporated milk, sugar, and egg yolks over medium heat. Cook, stirring constantly, until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Cool slightly.

Step 7: Finish the Cake

Once the cake is fully cooled, spoon the warm coconut pecan topping over the top of the cake, letting it drip slightly down the sides. Allow the topping to set before slicing.

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Why You’ll Love This Cake

• Moist, rich, and dense—like a true pound cake
• Loaded with real chocolate flavor
• Topped with buttery, nutty coconut frosting
• Perfect balance of sweet, chewy, and crunchy
• Ideal for special occasions or gifting

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Serving Suggestions

• Serve warm with a scoop of vanilla ice cream
• Pair with a cup of strong coffee or cold milk
• Garnish with extra toasted pecans for a crunch boost
• Dust with powdered sugar or drizzle with chocolate ganache

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Storage Tips

• Store covered at room temperature for up to 3 days
• Refrigerate for longer freshness (up to 6 days)
• Freeze slices individually wrapped for up to 2 months
• Warm in microwave for 10 seconds to revive softness

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Final Thoughts

This Decadent German Chocolate Pecan Pound Cake Delight delivers a luscious, rich dessert experience with every slice. It’s a crowd-pleasing, indulgent treat that’s both elegant and comforting. Whether you’re baking for a holiday table, a special celebration, or just to spoil yourself—this cake always impresses.

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