Chocolate Pound Cake recipe

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Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional, for extra flavor)
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 cup buttermilk, room temperature
  • 1 cup sour cream
  • 1 cup semi-sweet chocolate chips (optional)

For the Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks, beaten
  • ½ cup (1 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions

Make the Cake:

  1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extract.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
  5. Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with dry ingredients.
  6. Fold in sour cream and chocolate chips (if using).
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Make the Coconut-Pecan Frosting:

  1. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
  2. Cook, stirring constantly, until thickened (about 10–12 minutes).
  3. Remove from heat and stir in vanilla, coconut, and pecans.
  4. Let the frosting cool until it’s spreadable.

Assemble:

  • Once the cake has cooled completely, spread the coconut-pecan frosting evenly over the top.
  • Slice and serve.

If you like, I can also give you a version with a chocolate glaze drizzled on top before the coconut-pecan frosting for an even richer look. That makes it bakery-level pretty.

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