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 1/2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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 large bowl, mix together the flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients, then stir in the boiling water until smooth.
- Pour the batter into the prepared Bundt pan and bake for 30-35 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 a frosting base of your choice.
- Once the cake is completely cool, frost it with the coconut pecan mixture.
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Notes
- Ensure all ingredients are at room temperature before starting.
- For a richer flavor, use dark cocoa powder.
- Store leftovers in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg