German Chocolate Pound Cake

Step 1

Steps to make the Pound Cake:

Step 2

Preheat your oven to 325 degrees.

Step 3

Using a hand or stand mixer, cream the butter, and sugar together until light and fluffy.

Step 4

Then add the vanilla and mix.

Step 5

Add the eggs to the bowl one at a time mixing well after each addition.

Step 6

Then add the cocoa powder, salt, and baking powder and mix until fully incorporated.

Step 7

Add the flour mixture to the bowl alternating with the buttermilk beginning and ending with flour.

Step 8

Pour the batter into your greased 12-cup bundt pan and bake the cake for approximately 1 hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.

Step 9

Allow the cake to cool for 20 minutes before removing it from the pan.  Allow the cake to cool completely before adding the icing.

Step 10

Steps to make the German Chocolate Icing:

Step 11

In a medium-size pot over low to medium heat, add the butter, evaporated milk, egg yolks, vanilla, and sugar. Stir repeatedly and boil for 15 to 20 minutes or until the mixture thickens. (Test the mixture by dragging a rubber spatula through the mixture and against the bottom of the pan. It is ready when you are able to see the bottom of the pan for a few seconds before the filling covers it.)

Step 12

Remove from the heat and mix in the pecans and coconut. Allow the mixture to cool, while preparing the chocolate drizzle.

Step 13

To prepare the Chocolate Drizzle:

Step 14

Break the chocolate into small pieces and place it in a microwave-safe dish. Heat in two 30-second intervals or until melted. (It will still be thick). Stir in the coconut oil until smooth and pourable.

Step 15

Add the German Chocolate icing to the cooled cake as desired, then drizzle it with the chocolate drizzle. Allow to set then serve and enjoy!