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Close-up of a moist German Chocolate Pound Cake with viscous caramel glaze and irregular pecan chunks.

German Chocolate Pound Cake with Rich Coconut Pecan Glaze

A decadent, moist German Chocolate Pound Cake featuring a deep cocoa-brown crumb topped with a viscous, golden-caramel glaze, toasted pecans, and shredded coconut. Perfect for any white ceramic pedestal centerpiece.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups Unsalted Butter 340g, softened to room temperature
  • 2.5 cups Granulated Sugar 500g
  • 5 Large Eggs Room temperature
  • 3 cups All-Purpose Flour 375g
  • 3/4 cup Dutch-Processed Cocoa Powder 75g, sifted
  • 1 cup Full-Fat Buttermilk 240ml
  • 1 tsp Baking Powder 5g
  • 1/2 tsp Salt 3g
Coconut Pecan Glaze
  • 1 cup Evaporated Milk 240ml
  • 1 cup Granulated Sugar 200g
  • 3 Egg Yolks Large
  • 1/2 cup Unsalted Butter 115g
  • 1.5 cups Shredded Coconut 135g, toasted
  • 1.5 cups Chopped Pecans 170g, toasted
  • 1 tsp Vanilla Extract 5ml

Equipment

  • 1 10-12 Cup Fluted Bundt Pan Ensure it is well-greased.
  • 1 Stand Mixer Used for creaming butter and sugar.
  • 1 Heavy-bottomed saucepan For the caramel glaze.

Method
 

Prepare the Bundt Cake
  1. Preheat oven to 325°F (165°C). Liberally grease and flour a 10-12 cup fluted bundt pan.
  2. In a stand mixer, cream 1.5 cups (340g) butter and 2.5 cups (500g) sugar for 5 minutes until pale and fluffy. Add 5 eggs one at a time.
  3. Sift together 3 cups (375g) flour, 3/4 cup (75g) cocoa powder, baking powder, and salt.
  4. Add dry ingredients and 1 cup (240ml) buttermilk to the mixer alternately, beginning and ending with flour.
  5. Pour into pan and bake for 65-75 minutes until a skewer comes out clean. Cool in pan for 10 minutes, then invert onto a pedestal.
Prepare the Glaze
  1. In a saucepan, whisk evaporated milk, 1 cup sugar, and egg yolks over medium heat until thickened (about 12 minutes).
  2. Stir in butter, vanilla, toasted coconut, and toasted pecans. Let cool slightly, then pour over the cake, allowing for heavy drips.

Notes

Ensure all dairy and eggs are at room temperature for the best emulsion.
Toast the coconut and pecans in a 350°F (175°C) oven for 5-8 minutes before adding to the glaze.