The BEST German Chocolate Bundt Cake (Moist & From Scratch!) #chocolate #bundt #dessert

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

sweetened shredded coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut flakes

Unsweetened version is lower in sugar.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream offers a dairy-free option.

chopped pecans

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

Preheat the oven to 350°F (175°C).

Grease and flour a Bundt pan.

In a large bowl, combine flour, sugar, baking soda, and salt.

In another bowl, whisk together melted butter, buttermilk, eggs, and vanilla extract.

Mix the wet ingredients into the dry ingredients until just combined.

Carefully stir in the cocoa powder and espresso powder until the batter is smooth.

Pour the batter into the prepared Bundt pan.

Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

In a saucepan, combine evaporated milk, butter, light brown sugar, sugar, egg yolks, flour, vanilla extract, coconut, and pecans over medium heat.

Cook while stirring until thickened, about 5-7 minutes.

Spread the coconut-pecan frosting over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens