German Chocolate Bundt Cake with Homemade Coconut Frosting

This German Chocolate Bundt Cake with a Homemade Coconut Frosting is moist, decadent, and does not disappoint. Perfect cake to celebrate any special occasion.

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Earlier this month we celebrated my husband’s birthday and once again he asked for a German Chocolate Cake. I wanted to make one that bumped up the flavors in the one I had made last year for him. Armed with what I had on hand in my pantry, I set out to make this delicious cake.  I had a box of coconut cream pudding in the pantry.  I really think I picked it by mistake when grabbing boxes of vanilla.  Pudding always makes cakes taste better in my opinion.  I had a boxed German chocolate cake mix in there, too.  That cake mix was a lifesaver because I didn’t have any cocoa in the house to make this cake from scratch.  Score!  

Another reason I am making this cake is because January 27 is #NationalChocolateCakeDay! Yes! Camilla, from Culinary Adventures with Camilla is hosting a #FestiveFoodies event for just this occasion.  That means you get more Chocolate Cake recipes and let me just say, they all are amazing.  Check out the recipes at the end of this post.

Tips for this Recipe:

“Doctoring up” boxed cake mixes makes the cakes taste more like from scratch.  Using instant pudding mix in this recipe, just the powdered mix (do not make the pudding). Vanilla can be used as well.

I like to use sour cream in making some baked goods, and chocolate cake is one of them. The sour cream gives the cake extra moistness.  You can use full-fat or light, but I do not recommend fat-free.  You want some of that “fat”, that’s what gives the cake extra moistness. 

Toasting coconut is a simple process but it can go from non-toasted to a burnt mess quickly.  Keep a watch on it as you toast it in a dry skillet and stir it often.  I spread mine out on a sheet pan to cool and as it does, it crisps up.  I prefer to use untoasted coconut in the cake and the but toasted in the frosting.   Here is a great tutorial on toasting coconut.

When making the frosting, the key is to stirring constantly so the eggs don’t have a chance to scramble.  It’s easy, so don’t get scared off by that.  My advice it make the frosting first as it has to cool to room temp (it thickens as it cools) before you can frost the cake.  

Use as much or as little of the frosting on your cake as you want. It’s very sweet but addicting.  

German Chocolate Bundt Cake with Homemade Coconut Frosting

This German Chocolate Bundt Cake with a Homemade Coconut Frosting is moist, decandent, and does not disappoint. Perfect cake to celebrate any special occasion.

3.90 from 28 votes

Print Pin Rate

Author: Lisa Kerhin

Ingredients

For coconut-pecan frosting:

• 1 cup sugar
• 1 cup evaporated milk
• 1/2 cup butter
• 3 eggs
• 1 1/3 cup shredded toasted coconut
• 1 cup chopped pecans
• 1 tsp vanilla

For cake:

• 1 box German chocolate cake mix
• 1 small box instant coconut cream pudding mix
• 4 eggs
• 1 cup sour cream not fat-free
• 1/4 cup vegetable oil
• 1 cup semi-sweet chocolate chips
• 1/3 cup shredded coconut
• 1/3 cup chopped pecans

For chocolate ganache:

• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/2 cup shredded toasted coconut

Instructions

For coconut-pecan frosting:

• In a large pan over medium heat, whisk together the sugar, evaporated milk, butter, and eggs.
• While stirring constantly, bring the mixture to a boil. Be sure to stay with it, as if you leave it unattended the eggs may scramble.
• Once it comes to a boil and starts to thicken, remove from heat, and fold in the coconut, pecans, and vanilla.
• Allow frosting to cool to room temperature before icing the cake with it. Once it’s cool, spread on top of (cooled) cake.

For cake:

• Preheat oven to 350 degrees.
• In a large bowl, stir together cake mix, instant pudding mix, eggs, sour cream, and oil.
• Fold in the chocolate chips, pecans, and coconut. You’ll notice that the batter is pretty thick, this is normal.
• Spray a large (10 cup) bundt pan with non-stick spray.
• Spread batter evenly into prepared pan.
• Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
• Remove pan from oven to a wire rack to cool for 10 minutes, then carefully invert the cake onto the wire rack to cool completely.

For chocolate ganache:

• Combine the chocolate chips, heavy cream, and butter in a small microwavable bowl.
• Microwave on high at 30-second intervals until chocolate is melted and the mixture is smooth. Stir at 15 second intervals.
• Drizzle over frosted bundt cake. Top ganache with toasted coconut. Let the frosted cake set a few minutes to allow the ganache to harden slightly before serving.

Some of my favorite “tried and true” items used in this recipe:

 

 

National Chocolate Cake Day Recipes

• Amy of House of Nash Eats: One Bowl Chocolate Cake
• Camilla of Culinary Adventures with Camilla: Frisky Whiskey Chocolate Cake
• Cindy of Cindy’s Recipes and Writings: Spicy Sweet Chocolate Cake
• Erin of The Spiffy Cookie: Chocolate Gooey Butter Cake
• Jaida of Sweet Beginnings: Chocolate Caramel Turtle Cake
• Jolene of Jolene’s Recipe Journal: Old Fashioned Fudge Cake
• Lisa of Bloggehtti: German Chocolate Bundt Cake
• Kate of Kate’s Recipe Box: Chocolate Poke Cake
• Nichole of Cookaholic Wife: Italian Love Cake
• Sue of Palatable Pastime Triple Chocolate Cheesecake
• Terri of Our Good Life: Chocolate Mug Cake Keto Style
• Wendy of A Day in the Life on the Farm: Easy One Pan Mocha Cake

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