This rich and buttery pound cake combines classic German chocolate flavor with toasted pecans and coconut for a truly decadent dessert.

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

Cook Mode Prevent your screen from going dark

Preheat Oven: Set oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.

Add Eggs & Vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

Alternate Mixing: Add dry ingredients to the butter mixture in thirds, alternating with milk. Begin and end with dry ingredients.

Fold in Add-ins: Gently fold in melted chocolate, shredded coconut, and toasted pecans.

Bake: Pour batter into prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Serve: Cool in pan for 15 minutes. Invert onto a wire rack and cool completely before slicing and serving.

Can be made a day ahead — flavor improves as it rests.

Optional: drizzle with chocolate ganache or dust with powdered sugar before serving.

Store leftovers tightly wrapped at room temperature for up to 3 days or freeze slices individually.