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

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  1. Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
  2. In a mixing bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in melted German chocolate and vanilla extract.
  5. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  6. Gradually add dry ingredients to the butter mixture, alternating with buttermilk.
  7. Fold in chopped pecans.

Step 2: Bake the Cake

  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Coconut-Pecan Glaze

  1. In a saucepan over medium heat, melt butter and stir in brown sugar and evaporated milk.
  2. Cook for 5 minutes, stirring constantly.
  3. Whisk in beaten egg yolks and continue cooking until thickened (about 2 minutes).
  4. Remove from heat and stir in vanilla, coconut, and pecans.

Step 4: Assemble the Cake

  1. Once the cake has cooled, pour the warm coconut-pecan glaze over the top.
  2. Let the glaze set for 15 minutes before slicing and serving.

Serving and Storage Tips

Serving Suggestions

  • Enjoy with a scoop of vanilla ice cream.
  • Drizzle with melted dark chocolate for extra indulgence.
  • Serve with coffee or a glass of milk for the perfect pairing.

Storage & Freezing

  • Store at room temperature for up to 3 days in an airtight container.
  • Refrigerate for up to 5 days for longer freshness.
  • Freeze slices for up to 2 months, wrapped tightly in plastic wrap.

Variants

  • Chocolate Lover’s Version: Add ½ cup mini chocolate chips to the batter.
  • Caramel Pecan Cake: Drizzle with caramel sauce instead of glaze.
  • Nut-Free Option: Skip the pecans and add more shredded coconut.
  • Extra Moist Cake: Replace ½ cup butter with sour cream for a richer texture.

FAQ

1. Can I use sweetened coconut instead of unsweetened?

Yes, but reduce the sugar in the glaze by ¼ cup to balance the sweetness.

2. What if I don’t have German chocolate?

Use semi-sweet chocolate with 1 tablespoon cocoa powder for a similar taste.

3. Can I bake this in a regular cake pan?

Yes! Use a 9×13-inch pan and reduce baking time to 45-50 minutes.

4. How do I keep the pound cake moist?

Avoid overbaking, and store it wrapped in plastic wrap to retain moisture.

5. Can I make this cake in advance?

Absolutely! Make the cake a day ahead, store it at room temperature, and glaze

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