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
For the Bundt Cake
  1. Preheat the oven to 350ºF.
  2. Spray a bundt pan with non-stick cooking spray and lightly dust with cocoa powder. Set aside.
  3. Sift the flour, cocoa powder and baking powder 2 times. Set aside. Add the vanilla extract to the milk. Set aside.
  4. 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.
  5. 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.
  6. Allow the bundt cake to cool for 10 minutes in the pan, then turn the cake onto a plate to continue to cool.
  7. Before serving, spread the frosting on top and on the sides of the bundt cake.
For the Frosting
  1. In a medium-sized pot over medium heat, combine the butter, evaporated milk, egg yolks, and sugar.
  2. 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.
  3. Allow the mixture to cool, then transfer to a plastic storage container and chill in the fridge for at least 1 one hour.
  4. You can keep the frosting in the fridge for up to 3 days.
Note: this recipe was prepared by Beth from The First Year Blog for Rodelle. Click here to read more helpful hints and tips, and to see a video of how to make this delicious cake!

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
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