Description
A rich and velvety pound cake infused with pecans and shredded coconut, creating a unique and satisfying dessert experience.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
- Add eggs one at a time to the butter mixture, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk, starting and ending with dry ingredients.
- Gently fold in the chopped pecans and shredded coconut.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German