Description
A rich and moist chocolate cake with a coconut and pecan frosting, baked in a Bundt pan.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the buttermilk and vanilla extract.
- In another bowl, combine the flour, cocoa powder, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture.
- Pour the batter into the prepared Bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- For extra flavor, add a pinch of salt to the batter.
- Serve with whipped cream or ice cream if desired.
- 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, chocolate cake, dessert, Bundt cake