Decadent German Chocolate Pecan Pound Cake Delight

Ingredients

For the Pound Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the German Chocolate Pecan Topping:

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

Instructions

1. Preheat oven and prepare pan:
   Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
2. Mix dry ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar:
   In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
4. Add eggs and vanilla:
   Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Combine dry and wet:
   Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix just until combined.
6. Bake the cake:
   Pour batter evenly into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
7. Prepare the German chocolate topping:
   While the cake bakes, combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly until thickened (about 10 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool slightly.
8. Cool and top the cake:
   Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack. Spread the topping over the warm cake.
9. Serve and enjoy:
   Let the topping set slightly before slicing. Enjoy this rich, nutty, and moist pound cake!

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