German Chocolate Pecan Pound Cake Delight

This rich, buttery pound cake is inspired by the flavors of classic German chocolate cake — deep chocolate, toasted pecans, and a luscious coconut-pecan topping. The texture is dense yet tender, and the topping takes it over the top.

Perfect for holidays, special occasions, or when you want a show-stopping dessert.

Ingredients

For the Chocolate Pound Cake

1 cup (226g) unsalted butter, softened
1/2 cup vegetable oil
2 1/2 cups (500g) granulated sugar
5 large eggs, room temperature
3 cups (360g) all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole buttermilk, room temperature
1 tablespoon vanilla extract

For the Coconut Pecan Topping

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

Step-by-Step Directions

Step 1: Prepare the Pan

Preheat oven to 325°F (163°C).
Grease and flour a 10–12 cup Bundt or tube pan thoroughly.

Step 2: Cream Butter, Oil, and Sugar

In a large mixing bowl:

Beat butter until smooth.
Add oil and mix until combined.
Gradually add sugar.
Beat 4–5 minutes until light and fluffy.

This step creates structure and tenderness.

Step 3: Add Eggs

Add eggs one at a time, beating well after each addition.
Scrape down the bowl as needed.

Step 4: Combine Dry Ingredients

In a separate bowl whisk together:

Flour
Cocoa powder
Baking powder
Salt

Step 5: Alternate Wet and Dry

Add dry mixture in three additions.
Alternate with buttermilk (begin and end with flour).
Mix on low just until combined.
Stir in vanilla.

Do not overmix.

Step 6: Bake

Pour batter into prepared pan and smooth the top.

Bake 75–90 minutes, or until:

A toothpick inserted comes out clean
Cake pulls slightly from sides
Internal temperature reaches about 200°F

If top browns too quickly, tent loosely with foil.

Cool in pan 15–20 minutes, then turn out onto a wire rack.

Coconut Pecan Topping

Step 7: Cook the Topping

In a medium saucepan over medium heat combine:

Evaporated milk
Sugar
Egg yolks
Butter

Cook, stirring constantly, until thickened (about 8–10 minutes).
The mixture should coat the back of a spoon.

Remove from heat and stir in:

Vanilla
Coconut
Toasted pecans

Let cool until spreadable.

Step 8: Assemble

Once cake is completely cool, spoon coconut pecan topping generously over the top.
Allow some to drip down the sides for presentation.

Optional Chocolate Drizzle

Melt 1/2 cup semi-sweet chocolate chips with 1 teaspoon oil.
Drizzle over the topping once slightly cooled.

Texture & Flavor Notes

Dense but moist chocolate crumb
Buttery richness
Sweet, nutty coconut topping
Classic German chocolate flavor profile

Storage

Store covered at room temperature up to 3 days.
Refrigerate up to 1 week.
Can be frozen (without topping) up to 2 months.