I began exploring the world of Bundt cakes this year and was inspired to make a German chocolate pound cake.
While I’ve eaten lots of German chocolate cake in my life, I’d never actually made one before!
With that in mind, I learned a lot while recipe testing this cake.
I experimented with cake vs. all-purpose flour, oil vs. butter, and buttermilk vs. sour cream. In the end, I feel like I finally got it right.
Ironically enough, the perfect balance was using a bit of sour cream AND buttermilk. Go figure!
Getting the Topping Just Right for This German Chocolate Pound Cake
While the chocolate cake base and glaze are all good and dandy, what really makes anything German chocolate is the iconic coconut pecan topping.
Some people even call it German chocolate frosting! I can’t really get behind that. In my mind, a caramelized coconut mixture just isn’t frosting!!
Regardless of what you call it, it’s the star of the show. It’s what gives this German chocolate pound cake all its pizazz!!
After a few rounds of recipe testing, I found that I prefer equal portions of coconut and chopped pecans.
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