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This German Chocolate Bundt Cake with a Homemade Coconut Frosting is moist, decadent, and does not disappoint. Perfect cake to celebrate any special occasion. #GermanChocolateCake #cake #chocolate
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3.88 from 24 votes

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.
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.