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.
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.