In your stand mixer, combine the softened butter and sugar. Start on low, then increase to medium-high. You are looking for a transformation: the mixture should turn from yellow and grainy to pale ivory and “fluffy.” This usually takes a full 5 minutes. Do not rush this. The air you beat in now is the only thing that makes the cake light.
Step 3: Integrating the Eggs
Add your eggs one at a time. After each egg, beat for 30 seconds. This allows the fat in the butter to properly surround the protein in the eggs. Halfway through, scrape down the sides of the bowl with a rubber spatula.
Step 4: The Sift and Fold
Sift your flour and cocoa powder together. In three parts, add the dry ingredients to the butter mixture, alternating with the buttermilk. Start with flour, end with flour. Finally, gently fold in the pecans using a spatula to avoid over-mixing.
Step 5: The Bake
Pour into your prepared pan. Bake for 60 to 75 minutes. Because chocolate hides “burning,” use the smell test. When the kitchen smells like a chocolate factory, start checking with a skewer. It should come out with a few “clinging” crumbs.
The Famous Coconut-Pecan Frosting
While the cake cools, prepare the signature topping that makes it “German.”
- In a saucepan, whisk together 1/2 cup evaporated milk, 1/2 cup sugar, 2 egg yolks, and 1/4 cup butter.
- Cook over medium heat, stirring constantly, until it thickens into a golden custard (about 10-12 minutes).
- Remove from heat and stir in 1 cup shredded sweetened coconut and 1/2 cup extra toasted pecans.
- Let the frosting cool slightly so it “sets” before pouring it over the crown of your cake.
Troubleshooting Your Pound Cake
My cake is dry: This is usually caused by over-measuring the flour. Always “spoon and level” your flour rather than scooping the measuring cup directly into the bag. Scooping packs the flour down, giving you up to 25% more than the recipe requires.
The cake stuck to the pan: Chocolate cakes are notoriously sticky. Use a “baking spray” that contains flour, or grease the pan with shortening and dust it with cocoa powder instead of white flour to avoid white streaks on your dark cake.
There’s a “gluey” layer at the bottom: This is caused by under-creaming the butter and sugar or using cold eggs. The fats didn’t emulsify, and they sank to the bottom during the bake.
Serving and Storing
This cake is a “flavor developer.” While it is delicious warm, the chocolate and coconut flavors actually intensify after 24 hours. Store the cake under a cake dome at room temperature. Because of the evaporated milk in the frosting, if your kitchen is very warm, it is best to store it in the refrigerator—just be sure to let it sit out for 30 minutes before serving to soften the butter back up.
