Mouth-Watering German Chocolate Pecan Pound Cake: A Decadent Delight

• 2 ½ cups (315g) all-purpose flour
• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 cup (240ml) buttermilk
• 4 oz German chocolate, melted and cooled
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup chopped pecans

For the Coconut-Pecan Glaze:

• ½ cup (115g) unsalted butter
• 1 cup (200g) brown sugar
• ¾ cup (180ml) evaporated milk
• 2 egg yolks, beaten
• 1 teaspoon vanilla extract
• 1 ½ cups shredded coconut
• 1 cup chopped pecans

Preparation

Step 1: Prepare the Cake Batter

continued on next page

←previousnext→