Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1 (4 oz) bar German sweet chocolate, melted and cooled
For the Topping:
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 egg yolks, beaten
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
1. Preheat & Prep:
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
2. Mix Wet Ingredients:
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in melted German chocolate and vanilla.
3. Combine Dry Ingredients:
In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. Combine Wet & Dry:
Gradually add dry ingredients to the creamed mixture, alternating with buttermilk. Mix until just combined. Fold in pecans and coconut.
5. Bake the Cake:
Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. Make the Topping:
In a saucepan over medium heat, combine evaporated milk, brown sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10–12 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let it cool slightly.
7. Assemble the Delight:
Spoon or spread the warm coconut-pecan topping over the cooled pound cake. Let it set slightly before slicing.
Want to drizzle with chocolate ganache or serve with vanilla ice cream too? I can add a fancy twist if you’d like!