This confection gets its name from the brand of chocolate it uses, not its country of origin. Our Bundt version ditches the traditional layers, but keeps the coconut and caramel flavor notes that made this German Chocolate Pound Cake a classic. Schermer Pecans add the perfect crunch to this well-loved cake.
Looking for more pecan baking inspiration? Schermer Pecan’s has just launched the second edition of their well-loved holiday cookbook: Celebrating with Pecans: Our Collection of Holiday Recipes. Click the link to download a pdf featuring savory and sweet recipes like Pecan Sticky Toffee Pudding, Inside Out Pecan Sticky Buns with Sorghum Glaze, Pecan Puppy Chow (their version of the holiday Chex Mix). For those looking to try out something completely new, Schermer Pecan Flour is one of the most exciting specialty flours on the market. Naturally gluten and grain-free, it’s simply made of the finest pecans and nothing else, Try adding it to your favorite cookie, cake, or bread, recipe, subbing in ½ cup of pecan flour for an equal amount of all-purpose flour. Or you can incorporate it into your favorite press-in crusts for pie or cheesecakes.
If you’re already planning your holiday gift list, consider gifting one of Schermer’s many pecan products, like their Baker’s Box. It’s the perfect supply of pecans for the artisan home baker, including 3 (12-ounce) bags of medium pecan pieces and 3 (12-ounce) bags of fancy pecan halves. Or you can take advantage of current fresh pecan harvest and buy by the case, parceling out individual pecan present bundles! Buying pecans at the peak of harvest promises the finest-tasting pecans. And there’s no need to rush to bake. Store your pecans in the freezer, and you can enjoy them throughout the year.
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 4 large eggs (200 grams)
- 1 cup (240 grams) sour cream
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (10 grams) unsweetened cocoa powder
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon kosher salt
- 4 ounces (115 grams) German’s sweet chocolate, melted and slightly cooled
- Coconut-Pecan Frosting (recipe follows)
- Preheat oven to 325°F (170°C). Spray a 10-cup Bundt pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla until smooth.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating until combined. Beat in melted chocolate until smooth. Spoon batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Coconut-Pecan Frosting on top of cooled cake.
- 1 (5-ounce) can (150 grams) evaporated milk
- ¾ cup (150 grams) granulated sugar
- ⅓ cup (76 grams) unsalted butter
- 2 large eggs yolks (37 grams)
- 2 cups (100 grams) sweetened flaked coconut
- ¾ cup (85 grams) chopped pecans
- In a medium saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until mixture is thickened, about 5 minutes. Stir in coconut and pecans; cook, stirring constantly, until mixture is golden brown, about 5 minutes more.