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Easy German Chocolate Pecan Pound Cake

A rich and buttery pound cake topped with a shiny coconut pecan frosting, ideal for last-minute desserts and special occasions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup butter, softened Use room temperature for best results
  • 2 cups granulated sugar
  • 4 large eggs Use room temperature
  • 1 cup sour cream Use room temperature
  • 1 cup cocoa powder Bloom with hot coffee or water for flavor
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt Balance the sweetness
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans Toast for deeper flavor
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt Brings balance to the sweetness

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly using butter and cocoa powder.
  2. In a mixing bowl, cream the softened butter and sugar until light and fluffy.
  3. Add in the eggs one at a time, mixing well after each addition.
  4. Stir in the sour cream and vanilla extract.
  5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined and no dry streaks remain.
  7. Fold in the chopped pecans, if desired.
  8. Pour the batter into the prepared bundt pan, filling it no more than 3/4 full.
Baking
  1. Bake in the preheated oven for 60-70 minutes, or until a toothpick comes out clean with a few moist crumbs.
  2. Let the cake cool in the pan for 10-15 minutes before inverting onto a wire rack.
Topping
  1. In a saucepan, combine the coconut, chopped pecans, sweetened condensed milk, vanilla extract, and a pinch of salt over medium-low heat.
  2. Cook until the mixture thickens and turns glossy, stirring frequently. Do not let it boil.
  3. Spread the topping over the slightly warm cake and let it set before slicing.

Notes

For best results, use room temperature ingredients. Cake can be stored at room temperature for up to a day or refrigerated for 4-5 days. Freezing is possible for up to two months without the topping.