This Southern classic combines a buttery, dense chocolate pound cake with rich coconut-pecan frosting for the ultimate indulgent dessert.

Why You’ll Love This Recipe

If you’re a fan of German chocolate cake, this pound cake version takes everything you love—deep chocolate flavor, dense texture, and that signature coconut-pecan frosting—and makes it even better. The cake is rich and moist thanks to buttermilk and sour cream, and the caramelized topping is irresistible. It’s perfect for holidays, potlucks, or whenever you want to impress.

Ingredients

For the Chocolate Pound Cake:

• 1 cup unsalted butter, softened

• 2½ cups granulated sugar

• 4 large eggs, room temperature

• 4 oz Baker’s German’s Sweet Chocolate, melted

• 2½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk

• 1 teaspoon vanilla extract

• ½ cup sour cream

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk

• 1 cup granulated sugar

• 3 large egg yolks, beaten

• ½ cup unsalted butter

• 1½ cups sweetened shredded coconut

• 1 cup chopped pecans

• 1 teaspoon vanilla extract

Directions

Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 530 kcal per slice

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
2. In a large bowl, cream together butter and sugar until light and fluffy (about 4–5 minutes).
3. Add eggs one at a time, beating well after each.
4. Mix in melted German’s Sweet Chocolate until fully incorporated.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Add flour mixture to the batter alternately with buttermilk, starting and ending with the flour.
7. Stir in vanilla and sour cream until smooth.
8. Pour the batter into the prepared pan and tap gently to release air bubbles.
9. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

For the frosting:

11. In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter.
12. Stir constantly until thickened—about 10–12 minutes.
13. Remove from heat and stir in coconut, pecans, and vanilla extract.
14. Allow to cool slightly, then spread over the cooled cake.

Serving Ideas

• Dust with extra toasted pecans or coconut for added crunch.

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

• Slice and warm individual servings for 10–15 seconds in the microwave for gooey texture.

Tips & Variations

• Don’t skip the cooling time. The cake must be fully cool before frosting or the topping may slide off.

• Make-ahead tip: The cake can be baked a day in advance and frosted just before serving.

• Swap the chocolate: If you can’t find German’s Sweet Chocolate, use semi-sweet or bittersweet chocolate and add 1–2 teaspoons of sugar to balance.

• Nut-free option: Leave out the pecans and double the coconut if you have nut allergies.

Frequently Asked Questions

Can I make this cake in a loaf pan instead of a bundt pan?
This recipe is best suited for a bundt or tube pan due to its volume. Two loaf pans may work, but you’ll need to reduce the bake time slightly and keep an eye on doneness.

What makes German chocolate different?
Baker’s German’s Sweet Chocolate is a mild, sweet baking chocolate developed specifically for the original German Chocolate Cake recipe. Its flavor is gentler than dark chocolate, pairing well with the sweet coconut-pecan topping.

Do I need to refrigerate the cake after frosting it?
The cake is fine at room temperature for up to 2 days. If your kitchen is warm or humid, refrigerate it to keep the frosting from softening too much.

Can I use canned frosting instead?
For best results, stick with the homemade frosting. The canned versions don’t have the same rich, buttery flavor or texture and may not hold up well on a pound cake.

How do I store leftovers?
Wrap the cake tightly and store it at room temperature for up to 2 days, or refrigerate for up to 5 days. Let come to room temp before serving for the best texture.

Final Thoughts

This German Chocolate Pound Cake is a celebration in every slice—deeply chocolaty, ultra-moist, and topped with the kind of homemade frosting that makes people close their eyes in delight. It’s rich but balanced, classic yet crave-worthy. Whether it’s for a family get-together or your own baking therapy, this cake delivers.