Name: German Chocolate Pecan Pound Cake Delight
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1 cup sweetened shredded coconut; 1 cup chopped pecans, toasted; 1 cup semisweet or German’s chocolate, melted and slightly cooled

Why You’ll Love This Recipe

I love how this cake brings together the deep, nostalgic flavor of German chocolate and the nutty sweetness of toasted pecans and coconut—all baked into a dense, tender pound cake. It’s the kind of cake that makes a statement on the table, yet it’s simple enough to bake from scratch. Whether I’m bringing it to a holiday gathering or enjoying it with a quiet cup of coffee, this dessert always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Large eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
Whole milk
Sweetened shredded coconut
Chopped pecans, toasted
Semisweet or German’s chocolate, melted and slightly cooled

Directions

I preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan.
In a large mixing bowl, I cream the butter and sugar until the mixture is light and fluffy.
I add the eggs one at a time, beating well after each, then stir in the vanilla extract.
In another bowl, I whisk together the flour, baking powder, and salt.
I add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the dry ingredients.
I gently fold in the melted chocolate, shredded coconut, and toasted pecans.
I pour the batter into the prepared pan and smooth the top evenly.
I bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Once cool, I slice and serve it just as it is, or with a dusting of powdered sugar or a drizzle of chocolate glaze if I’m feeling extra fancy.

Servings and timing

This recipe makes 12 generous slices. It takes 20 minutes to prep, 80 minutes to bake, and 1 hour 40 minutes in total. Each serving is approximately 410 kcal.

Variations

When I want a little extra decadence, I top the cooled cake with a drizzle of warm chocolate ganache or a spoonful of coconut-pecan frosting. For a deeper chocolate flavor, I use dark chocolate instead of semisweet. If I’m baking for a smaller crowd, I halve the recipe and bake it in a loaf pan for a shorter time.

Storage/reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. It stays moist and flavorful. To reheat, I warm slices in the microwave for 10–15 seconds. It also freezes well—just wrap individual slices or the whole cake tightly in plastic wrap and freeze for up to 3 months.

FAQs

Can I use unsweetened coconut instead of sweetened?

Yes, but I usually add a bit more maple syrup or sugar to the batter if I want to balance the sweetness.

What’s the best type of chocolate to use?

I prefer using classic German’s sweet chocolate, but semisweet works just as well if that’s what I have on hand.

How do I toast pecans?

I spread them on a baking sheet and bake at 350°F for about 5–7 minutes, just until fragrant and lightly browned.

Can I make this in a loaf or sheet pan?

Yes, I’ve made it in two loaf pans or a 9×13-inch baking pan. I just adjust the baking time accordingly and check for doneness.

What’s the texture of this cake like?

It’s rich, dense, and buttery—true to a traditional pound cake, but with a moist crumb thanks to the chocolate and mix-ins.

Conclusion

This German Chocolate Pecan Pound Cake Delight is everything I want in a celebration cake: rich, flavorful, and full of irresistible textures. It’s easy enough to bake from scratch and impressive enough to bring to any special occasion. One slice always leads to another, and I know I’ll be making this again and again.

German Chocolate Pecan Pound Cake Delight