Step 1: Prepare Your Pan
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan or tube pan. For extra insurance, you can also line the bottom with parchment paper to prevent sticking.
Step 2: Make the Cake Batter
In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy (about 4 minutes with an electric mixer).
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and melted German chocolate until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet mixture alternately with the buttermilk. Begin and end with the flour mixture. Mix gently—just until combined.
Pour the batter evenly into the prepared pan and smooth the top.
Step 3: Bake the Pound Cake
Place the cake in the oven and bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Step 4: Prepare the Coconut-Pecan Frosting
In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter.
Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 10–12 minutes).
Remove from heat and stir in the vanilla, coconut, and pecans.
Allow the frosting to cool to room temperature. It will thicken as it cools.
Step 5: Assemble the Cake
Once the cake is completely cool, spread the coconut-pecan frosting generously over the top and sides.
If desired, drizzle with melted chocolate or garnish with extra toasted pecans for decoration.
Tips for the Best German Chocolate Pound Cake
Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smoother batter.
Don’t Overmix: Once you add the flour, mix only until combined to keep the cake tender.
Toasting Nuts: Toasting the pecans before adding them to the frosting brings out their flavor and crunch.
Storage: Store the cake at room temperature for up to 3 days, or refrigerate for up to 1 week. You can also freeze the cake (without frosting) for up to 2 months.
Variations You Can Try
Chocolate Ganache Drizzle: Add an extra layer of luxury by drizzling a simple chocolate ganache over the frosted cake.
Mini Bundts or Cupcakes: Bake the batter in smaller pans for individual servings.
Extra Moist Version: Brush the cake with a simple syrup made of sugar and water before frosting.
Serving Suggestions

Serve this cake as the star dessert at a dinner party, alongside coffee or hot cocoa. Its dense, moist texture makes it ideal for slicing into thick wedges, and the gooey coconut-pecan topping balances perfectly with the rich chocolate base.