😋🍫🥥 Mouth-Watering German Chocolate Pecan Pound Cake
Treat yourself to this rich and decadent German Chocolate Pecan Pound Cake! With shredded coconut, chopped pecans, and a chocolate ganache drizzle, it’s a dessert that will leave everyone craving more.
Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips (divided)
- ½ cup heavy cream
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
3. Prepare the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix. Stir in the vanilla extract.
5. Add Coconut, Pecans, and Chocolate Chips:
Fold in the shredded coconut, chopped pecans, and half of the chocolate chips.
6. Bake the Cake:
Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Prepare the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the remaining chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
8. Garnish and Serve:
Drizzle the chocolate ganache over the cooled cake. For an extra touch, sprinkle additional chopped pecans and shredded coconut on top if desired. Slice, serve, and enjoy!
Nutrition Information:
- Prep Time: 20 minutes
- Cooking Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Servings: 10
- Calories: Approximately 450 kcal per serving
FAQs
1. Can I use dark chocolate chips instead of semisweet?
Yes, dark chocolate chips can be used if you prefer a richer chocolate flavor.
2. Can I substitute regular milk for buttermilk?
For the best texture, buttermilk is recommended. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk, then letting it sit for 5 minutes.
3. How should I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
4. Can I freeze this cake?
Yes! Wrap the cake tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw at room temperature before serving.
5. Can I use unsweetened coconut?
Yes, if you prefer less sweetness, you can substitute unsweetened shredded coconut for sweetened coconut.
6. Can I make this recipe in a bundt pan?
Yes, you can use a bundt pan. Just be sure to grease and flour the pan well. The baking time may vary slightly, so keep an eye on it and test for doneness with a toothpick.