German Chocolate Pecan Pound Cake

(no Chocolate cake with Fruit)

Aha! A German Chocolate Pecan Pound Cake without chocolate, more like a buttery pound cake with pecans and fruit, right?

Table of Contents

German Chocolate Pecan Pound Cake. 1

Recipe: 1

Ingredients. 1

Instructions. 2

Tips: 3

Here’s a delicious variety that skips the cocoa and leans into rich, nutty, fruity wow instead. Reason of it as a Southern-style twist on a classic pound cake with a German chocolate cake vibe (pecans and coconut), but no actual chocolate.

Recipe:

Here’s a rich and delicious German Chocolate Pecan Pound Cake recipe — combining the dense, buttery goodness of a pound cake with the coconut-pecan Flavors of traditional German chocolate cake. Perfect for a show-stopping dessert!

German Chocolate Pecan Pound Cake Recipe:

Ingredients

For the Cake:

1. 1 cup (2 sticks) unsalted butter, softened
2. 1/2 cup vegetable oil
3. 2 ¾ cups granulated sugar
4. 5 large eggs
5. 1 tbsp vanilla extract
6. 3 cups all-purpose flour
7. ½ tsp baking powder
8. ½ tsp salt
9. 1 cup buttermilk
10. 1/2 cup cocoa powder (Dutch-processed preferred)
11. 1 cup chopped pecans (toasted for extra flavor)
12. 1 cup sweetened shredded coconut

For the Coconut-Pecan Glaze (optional but amazing):

1. 1/2 cup evaporated milk
2. 1/2 cup brown sugar
3. 1/4 cup unsalted butter
4. 1/2 tsp vanilla extract
5. 1/2 cup chopped pecans
6. 1/2 cup sweetened shredded coconut

Instructions

1. Preheat & Prepare:

• Preheat oven to 325°F (163°C).
• Grease and flour a 10-inch Bundt pan or tube pan thoroughly.

2. Make the Cake Batter:

• In a large mixing bowl, cream butter, oil, and sugar until light and fluffy (about 3–5 minutes).
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract.
• In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
• Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with the flour mix.
• Fold in chopped pecans and shredded coconut.

3. Bake:

• Pour batter evenly into prepared pan.
• Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.

4. Make the Glaze (optional but highly recommended):

• In a saucepan over medium heat, combine evaporated milk, brown sugar, and butter. Bring to a simmer and cook for 4–5 minutes, stirring constantly.
• Remove from heat and stir in vanilla, pecans, and coconut.
• Let cool slightly, then spoon over the cooled cake.

Tips:

• Toasting the pecans brings out a deeper nutty flavor.
• Want it extra indulgent? Drizzle with a bit of melted chocolate on top of the glaze.
• Store covered at room temperature for up to 3 days, or refrigerate for up to a week.