Rich and chocolatey german chocolate bundt cake with classic german chocolate frosting! We’ll show you how to make that classic coconut pecan frosting!
- | Easy
- | 120 mins
- | 12 servings
DirectionsFor the Bundt Cake
- Preheat the oven to 350ºF.
- Spray a bundt pan with non-stick cooking spray and lightly dust with cocoa powder. Set aside.
- Sift the flour, cocoa powder and baking powder 2 times. Set aside. Add the vanilla extract to the milk. Set aside.
- In a mixing bowl beat the butter and sugar with an electric mixer until creamy, 1-2 minutes. Add in half the eggs, beat again, then the rest of the eggs and beat again. Alternative between adding the flour mixture and the milk, mixing until combined.
- Pour the batter into the prepared pan and bake for 1 hour and 15 minutes or until a toothpick inserted into the bundt cake comes out clean.
- Allow the bundt cake to cool for 10 minutes in the pan, then turn the cake onto a plate to continue to cool.
- Before serving, spread the frosting on top and on the sides of the bundt cake.
- In a medium-sized pot over medium heat, combine the butter, evaporated milk, egg yolks, and sugar.
- Stir occasionally and boil for 10-12 minutes, or until the mixture thickens. Remove from the heat and mix in the vanilla extract, pecans, and coconut.
- Allow the mixture to cool, then transfer to a plastic storage container and chill in the fridge for at least 1 one hour.
- You can keep the frosting in the fridge for up to 3 days.
For the Bundt Cake
- 3 cups all purpose flour
- 1/2 cup Rodelle Gourmet Cocoa Powder
- 1/2 tsp baking powder
- 1 cup milk
- 2 tsp Rodelle Pure Vanilla Extract
- 2 & 1/2 sticks butter, room temperature (1 & 1/4 cups)
- 2 & 1/2 cups sugar
- 5 eggs
For the Frosting
- 3 tbsp butter
- 1 cup evaporated milk
- 2 egg yolks
- 3/4 cup sugar
- 1 tsp Rodelle Pure Vanilla Extract
- 1 cup chopped pecans
- 1 & 1/2 cups shredded coconut