German Chocolate Pecan Pound Cake Delight

Here’s a Decadent German Chocolate Pecan Pound Cake Delight recipe a rich fusion of buttery pound cake, luscious German chocolate, and a gooey coconut-pecan topping. This indulgent dessert is perfect for holidays, special occasions, or when you’re just craving something unforgettable.

🍰 Decadent German Chocolate Pecan Pound Cake Delight

🔸 Layers of Flavor:

1. Moist chocolate pound cake base

2. Toasted pecans inside and on top

3. Rich coconut-pecan caramel topping

4. Optional drizzle of ganache or chocolate glaze

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📝 Ingredients:

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup shortening (or sub with additional butter)

• 3 cups granulated sugar

• 5 large eggs, room temp

• 1 tsp vanilla extract

• 2¾ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• ½ tsp baking powder

• ½ tsp salt

• 1 cup buttermilk, room temp

• 4 oz German sweet baking chocolate, melted and slightly cooled

• 1 cup chopped toasted pecans

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For the Coconut-Pecan Topping:

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks, lightly beaten

• ½ cup unsalted butter

• 1 tsp vanilla extract

• 1½ cups sweetened shredded coconut

• 1 cup chopped toasted pecans

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Optional Chocolate Ganache Drizzle:

• ½ cup heavy cream

• 4 oz semi-sweet chocolate chips or chopped chocolate

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👩‍🍳 Step-by-Step Instructions:

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✅ Step 1: Make the Pound Cake

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

2. Cream butter, shortening, and sugar together for 4–5 minutes until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Stir in vanilla and melted German chocolate.

4. Whisk dry ingredients (flour, cocoa, baking powder, salt) in a bowl.

5. Add dry ingredients to wet, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.

6. Fold in 1 cup chopped toasted pecans.

7. Pour into prepared pan and smooth top. Tap pan to release air bubbles.

8. Bake for 75–85 minutes, or until a toothpick comes out with moist crumbs.

9. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

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✅ Step 2: Coconut-Pecan Topping

1. In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.

2. Stir constantly until mixture thickens — about 10–12 minutes. It should coat the back of a spoon.

3. Remove from heat and stir in vanilla, coconut, and pecans.

4. Let it cool slightly before spreading it over the cooled cake.

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✅ Step 3: Optional Ganache Drizzle

1. Heat cream in a small saucepan until just simmering.

2. Remove from heat and pour over chopped chocolate.

3. Let sit 2 minutes, then stir until smooth.

4. Drizzle over cake after coconut-pecan topping has set.

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🎂 Assembly:

• Place cooled pound cake on a serving platter.

• Spoon and spread coconut-pecan topping evenly over the top and sides.

• Drizzle with ganache, if using.

• Garnish with extra toasted pecans or chocolate shavings.

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💡 Tips:

• Toast pecans at 350°F (175°C) for 6–8 minutes before using.

• Cake can be made 1 day in advance and refrigerated; let come to room temp before serving.

• Serve with whipped cream or a scoop of vanilla bean ice cream for maximum delight.