Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 ½ cups (312g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ cup (45g) unsweetened cocoa powder
- 1 cup (240ml) buttermilk
- 1 cup (170g) semi-sweet chocolate chips (optional)
For the Coconut-Pecan Frosting:
- 1 cup (200g) brown sugar
- 1 cup (240ml) evaporated milk
- 3 large egg yolks
- ½ cup (113g) unsalted butter
- 1 ½ cups (120g) sweetened shredded coconut
- 1 cup (100g) chopped pecans
- 1 tsp vanilla extract
Instructions
Make the Cake:
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Fold in chocolate chips if using.
- Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Make the Frosting:
- In a saucepan over medium heat, whisk together brown sugar, evaporated milk, egg yolks, and butter.
- Cook and stir constantly for 10–12 minutes, until thickened.
- Remove from heat. Stir in coconut, pecans, and vanilla.
- Let cool slightly before spreading over the cooled pound cake.
Tip:
Refrigerate leftovers and gently warm slices in the microwave before serving for best texture and flavor.
Would you like a printable version or a short video-style script for this recipe?