INGREDENT
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup German chocolate (melted and slightly cooled) or semi-sweet chocolate
- 1 cup chopped pecans (optional)
- 1 cup sweetened shredded coconut (optional)
For the Coconut-Pecan Topping:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 2 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
Instructions
Make the Cake:
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder.
- Gradually add the dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
- Stir in vanilla and the melted German chocolate until well combined.
- Fold in pecans and coconut, if using.
- Pour the batter into the prepared bundt pan and bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely.
Make the Coconut-Pecan Topping:
- In a saucepan over medium heat, combine evaporated milk, sugar, butter, and egg yolks.
- Cook, stirring constantly, until the mixture thickens—about 10–12 minutes.
- Remove from heat and stir in vanilla, pecans, and coconut.
- Let cool slightly, then spread over the cooled pound cake.
Serve and enjoy!
Rich, moist, and full of classic German chocolate flavors — perfect for special occasions or holiday gatherings.
Would you like a printable version or tips for storing it?