Description
A rich and moist German Chocolate Bundt Cake topped with a delicious coconut pecan frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a Bundt pan.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in the boiling water until the batter is smooth.
- Pour the batter into the prepared Bundt pan and bake for 50-60 minutes.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the coconut pecan frosting by combining coconut, pecans, and frosting ingredients in a saucepan.
- Spread the frosting over the cooled cake before serving.
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Notes
- Ensure all ingredients are at room temperature before starting.
- For a richer flavor, use high-quality cocoa powder.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: German Chocolate Bundt Cake, Bundt Cake, Chocolate Cake, German Dessert