This stunning German chocolate pound cake has a gooey coconut and pecan topping with a moist and tender chocolate cake.
2 packages (8 oz) Baker’s German's Sweet Chocolate
1/2 cup boiling water
2 cups (4 sticks) unsalted butter, room temperature
3 1/2 cups granulated sugar
1 tbsp vanilla extract
1 tsp salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 cup buttermilk, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Melt chocolate in 1/2 cup boiling water and let cool. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract, salt, and 1/2 cup flour, beat until combined. Add 1 egg and beat in. Repeat with each egg, beating well after each addition. With the mixer running, drizzle in chocolate mixture. Add 2 cups of flour, beating until it just disappears. Slowly drizzle in half the buttermilk with the mixer running on low. Beat in the rest of the flour, then drizzle in the remaining buttermilk. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Coconut Pecan Frosting
1 cup light brown sugar
1 cup granulated sugar
1 stick (1/2 cup) butter
6 large egg yolks
1 12 oz can (1 1/2 cups) evaporated milk
1 tbsp vanilla
1 cup chopped pecans
2 cups shredded sweetened coconut
Add sugars, butter, egg yolks and milk to a pot, whisk until well blended. Bring to a low boil over medium heat. Stir until mixture thickens and turns golden brown, about 12 minutes, then remove from heat. Stir in vanilla, pecans, and coconut. Beat until frosting is cool and thick enough to spread. Spread over cake.
