---

If you love German chocolate cake, get ready to fall head over heels for this German Chocolate Pecan Pound Cake Delight! This indulgent dessert brings together the rich cocoa flavor of classic German chocolate cake with the dense, buttery texture of a Southern pound cake. Packed with shredded coconut and toasted pecans, every slice is a little celebration of sweetness and crunch.

Perfect for birthdays, holidays, or whenever you’re craving a little chocolate comfort!

---

Why You’ll Love This Pound Cake

• Rich chocolate flavor from cocoa powder
• Nutty, toasty goodness from pecans and coconut
• Ultra-moist texture thanks to buttermilk and butter
• No frosting needed—it’s delicious as is!

---

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt

---

Instructions

1. Prep Your Pan

Preheat your oven to 350°F (175°C). Grease and flour a 12-cup bundt pan, making sure every nook is coated to avoid sticking.

---

2. Cream Butter and Sugar

In a large mixing bowl, beat butter and sugar together on medium speed until light and fluffy—about 3-4 minutes.

---

3. Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

---

4. Combine Dry Ingredients

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

---

5. Mix Batter

Add the dry ingredients to the butter mixture alternating with buttermilk—start and end with the dry mix. This keeps the batter smooth and prevents overmixing.

---

6. Add the Mix-ins

Gently fold in the shredded coconut and chopped pecans until evenly distributed.

---

7. Bake

Pour the batter into your prepared bundt pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

---

8. Cool and Serve

Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. Slice and enjoy as-is or dust with a little powdered sugar for a finishing touch!

---

Tips for Success

• Buttermilk swap: No buttermilk? Mix 1 cup of milk with 1 tbsp lemon juice or vinegar—let it sit for 5 minutes.
• Toasted pecans: Toast your pecans in a dry skillet before folding them in for extra flavor.
• Want a glaze? Try a simple chocolate ganache or caramel drizzle!

---

Storage

• Room Temp: Store tightly covered for up to 3 days.
• Freezer: Wrap slices in plastic and foil—freeze for up to 2 months.

---

Serving Ideas

• With a scoop of vanilla ice cream
• Drizzled with caramel or chocolate sauce
• Topped with whipped cream and berries
• Alongside a hot cup of coffee or tea

---

Estimated Nutrition (per slice, based on 12 slices)

• Calories: ~450
• Carbs: ~52g
• Protein: ~6g
• Fat: ~24g

---

This German Chocolate Pecan Pound Cake is the best of both worlds—decadent, dense, and absolutely delightful. Whether you’re baking it for a special occasion or just because, it’s sure to become a favorite.

Craving more bundt cake recipes? Let’s bake something new together soon!

---