Decadent German Chocolate Pecan Pound Cake Delight

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Decadent German Chocolate Pecan Pound Cake Delight is a rich, moist, and buttery cake that takes the flavors of a classic German Chocolate Cake to a whole new level. With a dense pound cake base infused with chocolate, coconut, and pecans, this dessert is a true indulgence. Topped with a luscious coconut-pecan glaze, it’s perfect for celebrations, holidays, or whenever you crave something truly delightful!

Ingredients:

For the Pound Cake:

  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans

For the Coconut-Pecan Glaze:

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

Instructions:

Make the Pound Cake:

  1. Preheat the Oven:
    • Preheat your oven to 325°F (163°C). Grease a 10-inch Bundt pan generously with butter or nonstick spray, and dust it with flour to ensure easy removal.
  2. Cream the Butter and Sugars:
    • In a large mixing bowl, cream the butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  3. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. Add Dry Ingredients Alternately with Buttermilk:
    • Gradually add the dry ingredients to the butter-sugar mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  5. Fold in Coconut and Pecans:
    • Gently fold in the shredded coconut and chopped pecans until evenly distributed throughout the batter.
  6. Bake the Cake:
    • Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  7. Cool the Cake:
    • Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Make the Coconut-Pecan Glaze:

  1. Prepare the Glaze:
    • In a medium saucepan, melt the butter over medium heat. Stir in the evaporated milk, sugar, and beaten egg yolks. Cook, stirring constantly, until the mixture thickens and begins to bubble (about 7-10 minutes). Remove from heat and stir in the vanilla, shredded coconut, and chopped pecans.
  2. Cool the Glaze:
    • Let the glaze cool slightly to thicken, about 5-10 minutes. It should be pourable but thick enough to coat the back of a spoon.

Assemble the Cake:

  1. Glaze the Cake:
    • Once the cake has cooled completely, spoon the coconut-pecan glaze over the top, allowing it to drizzle down the sides. Let the glaze set for about 15 minutes before serving.

Serving Suggestions:

  • Serve Warm or Cold:
    • This cake is delicious served slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Garnish Ideas:
    • Add extra toasted pecans or a sprinkle of shredded coconut on top for added texture and flavor.

Variations:

  1. Chocolate Lover’s Version:
    • For extra decadence, drizzle the cake with a rich chocolate ganache in addition to the coconut-pecan glaze.
  2. Nut-Free Option:
    • Replace pecans with toasted almonds or omit them altogether for those with nut allergies.
  3. Extra Moist Cake:
    • Substitute half of the buttermilk with sour cream for an even richer and moister pound cake.

Benefits:

  • Indulgent Treat: A slice of this cake provides a rich and satisfying dessert experience that is perfect for special occasions.
  • Flavorful Ingredients: The combination of chocolate, coconut, and pecans offers a delightful mix of textures and flavors that can satisfy any sweet tooth.
  • Customizable Recipe: This cake can be easily adapted to suit different preferences and dietary needs.

Tips for Making the Perfect German Chocolate Pecan Pound Cake:

  1. Properly Cream the Butter and Sugars:
    • Beating the butter, oil, and sugars together until light and fluffy is crucial for creating a light and airy texture in the pound cake.
  2. Use Room Temperature Ingredients:
    • Using eggs, butter, and buttermilk at room temperature ensures a smoother batter and helps the cake bake evenly.
  3. Avoid Overmixing:
    • When combining the dry and wet ingredients, mix just until combined to prevent the cake from becoming tough.
  4. Check for Doneness:
    • Because this cake is dense, check for doneness with a toothpick or cake tester. It should come out clean or with a few moist crumbs, not wet batter.

Conclusion:

This Decadent German Chocolate Pecan Pound Cake Delight is a show-stopping dessert that’s rich, buttery, and filled with the classic flavors of coconut, chocolate, and pecans. Perfect for holiday gatherings, birthdays, or any special occasion, this cake will be a memorable hit at your table!

Would you like more ideas on how to serve this cake, or perhaps additional dessert recipes?

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