German Chocolate Pound Cake

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk

For the German Chocolate Topping:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 1 1/3 cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

1. Prepare the Cake Batter
   • Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
   • In a large bowl, cream butter and sugar until light and fluffy.
   • Beat in eggs, one at a time, then stir in vanilla.
   • In a separate bowl, whisk flour, cocoa, baking powder, and salt.
   • Add dry ingredients to the creamed mixture alternately with buttermilk. Mix until smooth.
2. Bake the Cake
   • Pour batter evenly into the prepared pan.
   • Bake for 55–65 minutes, or until a toothpick inserted comes out clean.
   • Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
3. Make the German Chocolate Topping
   • In a saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
   • Cook over medium heat, stirring constantly until thickened (about 10–12 minutes).
   • Remove from heat, stir in vanilla, coconut, and pecans. Let cool to room temperature.
4. Assemble
   • Spoon the coconut-pecan topping over the cooled pound cake.
   • Slice and enjoy!

Would you like me to also add a chocolate ganache drizzle on top for extra richness, or keep it as the classic coconut-pecan topping only?