German Chocolate Pound Cake Recipe
If you love rich, moist cakes that combine the decadence of chocolate with a nutty, coconut-filled topping, then this German Chocolate Pound Cake will become one of your new favorites. Unlike traditional layer-style German chocolate cakes, this recipe takes a Southern twist by baking the batter into a dense, buttery pound cake. It’s perfect for holidays, potlucks, family dinners, or whenever you want to impress guests with a dessert that looks as good as it tastes.

Ingredients You’ll Need
For the Pound Cake Batter:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable shortening (for extra tenderness)
2 ¾ cups granulated sugar
5 large eggs, room temperature
1 teaspoon vanilla extract
4 ounces German’s sweet chocolate (Baker’s brand), melted and slightly cooled
3 cups all-purpose flour, sifted
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk, room temperature
For the Coconut-Pecan Frosting (Traditional German Chocolate Topping):
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, lightly beaten
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans, toasted
Step-by-Step Instructions

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