Scale

For the cake:

1 cup unsalted butter, softened

2 1/2 cups granulated sugar

5 large eggs

1 tsp vanilla extract

1 tsp coconut extract (optional)

1/2 cup sour cream

1/2 cup buttermilk

2 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/2 cup cocoa powder

1 cup shredded sweetened coconut

1 cup chopped pecans

For the caramel nut glaze:

1/2 cup unsalted butter

1/2 cup brown sugar

1/4 cup heavy cream

1/2 tsp vanilla extract

1/2 cup chopped pecans

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

2. In a large bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each. Mix in vanilla and coconut extract.

4. Stir in sour cream and buttermilk until smooth.

5. In a separate bowl, whisk together flour, baking powder, salt, and cocoa powder.

6. Gradually add dry ingredients to wet mixture. Fold in coconut and pecans.

7. Pour batter into prepared pan and smooth top.

8. Bake for 70–80 minutes, or until a toothpick comes out clean. Cool in pan 15 minutes, then invert to cool completely.

9. For the glaze, melt butter and brown sugar in a saucepan. Stir in cream and bring to a simmer for 2–3 minutes.

10. Remove from heat, stir in vanilla and pecans. Let cool slightly, then pour over cooled cake.

Use toasted pecans for extra flavor in the glaze.

Cake can be made 1 day in advance; store covered at room temp.

Top with a sprinkle of sea salt for a salted caramel twist.

Keywords: german chocolate pound cake, caramel nut glaze cake, chocolate coconut bundt, rich chocolate cake recipe