Description
A rich and moist German Chocolate Bundt Cake filled with a delicious coconut-pecan filling, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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 large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and vanilla extract.
- Pour half of the batter into the prepared Bundt pan.
- In a separate bowl, mix together the coconut and pecans, then spread this mixture over the batter in the pan.
- Top with the remaining batter and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Ensure all ingredients are at room temperature before starting.
- For a richer flavor, use dark cocoa powder.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: German Chocolate Bundt Cake, Coconut-Pecan Filling, Chocolate Cake, Dessert