German Chocolate Bundt Cake

German Chocolate Bundt by

German Chocolate Bundt

If you have a German Chocolate Cake lover in your life, this German Chocolate Bundt is sure to put a smile on their face!  Chocolate Quick Bread is made with Coconut Milk, and ribboned with Toasted Pecans and Coconut Flakes.  Drizzles of Homemade Salted Caramel Sauce provide a buttery Glaze.  A Delicious addition to your Brunch table.

Ok, so the last post was maybe a little sad.  I’m sorry about that!  I promise not to do that to you again any time soon.  It’s really not me, but sometimes with writing, I sit down and it just flows.  (Other times I am completely blocked, so when it flows, I gotta go with it, baby!)  I didn’t myself expect it, but after it had all poured out of me, I felt it was such a beautiful tribute I just couldn’t change a word of it.  And it’s something I struggle with often, trying to really put myself out there more.  I’m an introvert by nature, so it’s sometimes difficult for me to really share my heart.  If you read it, thank you, and if you liked it or left me a sweet comment, thank you again.  :)

Now on to happier topics!  Although still within the Father’s Day theme…

I’d like to now introduce you to my whole world:

Allie's Family

That handsome man is my husband, Mr. Allie, and those two angelic looking children are my boys, C (age 6), and H (age 4).

For now, let’s focus on Mr. Allie.  We are married ten years this September!  I can hardly believe it.  It seems like ten years (ha!).  Truthfully, sometimes it seems like I blinked my eyes after the wedding and now here we are.  Other times, like when I think of how far we’ve come and how much we’ve grown together, it seems like much longer.

I love him so much, and, like most couples, have had our ups and downs.  There have been happy times and sad times, times when we are the best of friends and times when we’ve wanted to strangle each other, times when we’ve both been at our best, and more recently, times our health has been a little shaky.  Sharing all of these experiences, over the years, has brought us closer. I feel like I have been blessed beyond measure to have found this man, who is my friend, my love, my support, and who has made a reality my ultimate dream: a peaceful, happy life with a beautiful home and family.  He is a wonderful father and I was so happy to celebrate him yesterday, along with all the other great dads he has brought into my life, at our annual Father’s Day brunch at the shore.

German Chocolate Bundt by

This is my favorite kind of baking!  Baking with a real purpose: to give to someone special, something that is custom fit to their taste and in their honor.  Mr. Allie loves German chocolate cake (I, unfortunately, cannot get on board with shredded coconut), and since our Father’s Day celebration is a brunch, bundt just seems more brunch-y to me than a frosted layer cake.

German Chocolate Bundt Cake

It all starts with a chocolate quick bread, made with coconut milk, for a subtly tropical backnote, and baked in a bundt pan…

German Chocolate Bundt Cake

…with toasted pecans, coconut, and a swirl of salted caramel sauce.

German Chocolate Bundt by

More salted caramel is drizzled; more nuts and coconut are sprinkled…

German Chocolate Bundt by

…and blissful moments are enjoyed by those you love the most.  Sigh!

German Chocolate Bundt by

German Chocolate Bundt Cake

Prep Time: 30 minutes

Cook Time: 45 minutes


German Chocolate Bundt Cake

If you have a German Chocolate Cake lover in your life, this German Chocolate Bundt is sure to put a smile on their face! Chocolate Quick Bread is made with Coconut Milk, and studded with Toasted Pecans and Coconut Flakes. Drizzles of Homemade Salted Caramel Sauce provide a buttery Glaze. A Delicious addition to your Brunch table.


    For the Chocolate Coconut Quick Bread
  • 1 1/2 cups cake flour
  • 3/4 cups unsweetened cocoa powder
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1 13.6-ounce can unsweetened coconut milk
  • 1/4 cup unsalted butter, melted
  • 1 1/2 teaspoons vanilla extract
  • For the Swirl and Topping
  • 1/2 cup heavy cream
  • 2 1/2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 3/4 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 1 1/2 cups toasted pecans, roughly chopped
  • 1 1/2 cups unsweetened coconut flakes


    Make the Caramel
  1. Heat the cream, butter, vanilla, and salt gently, in a small pot, until the butter is melted and the salt is dissolved.
  2. Heat the sugar, corn syrup, and water in a medium saucepan, swirling occasionally, until bubbling and amber-colored.
  3. Remove from the heat and whisk in the cream mixture until well combined. Mixture will boil up vigorously. Continue to whisk until bubbling subsides and caramel is smooth. Transfer to a heat-safe container and cool completely.
  4. Make the Chocolate Coconut Quick Bread
  5. Combine the first 6 (dry) ingredients in a large bowl.
  6. Stir in the remaining (wet) ingredients.
  7. Place half the mixture in the bottom of a greased 10-inch diameter bundt pan.
  8. Top with about a third of the caramel, and half the pecans and coconuts.
  9. Add the remaining batter and bake in a preheated 350 degree oven for 45-50 minutes, or until a cake tester inserted in the center comes out clean. Cool completely.
  10. Assemble the German Chocolate Bundt Cake
  11. Turn the bundt out onto a serving plate, drizzle with the remaining caramel sauce, and top with the remaining pecans and coconut.


_Chocolate Quick Bread Recipe adapted from Roxana's Home Baking: Chocolate Buttermilk Quick Bread_

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German Chocolate Bundt by

How did you celebrate Father’s Day this year?  What kinds of treats do the Dads in your life love?  Were you busy in your kitchen, baking in their honor, too?




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    • Allie says

      Thanks, Eric! I was trying something new with the photography. I see that moody look on a lot of other blogs and I’m always drawn to those images. I’m glad you enjoyed! Your link party seems to be doing great! Lots of yummy recipes there. I’m going to go add this one now, if it’s not already closed… :)

    • Allie says

      Personally, I don’t like the toasted coconut flakes (it’s a texture thing), but the coconut milk tastes so good with the chocolate quick bread. It’s very moist and chocolatey. And, that salted caramel sauce is UNBELIEVABLE! I am in love with it, lol! Thanks for commenting, Aunt Donna… xoxo

  1. Dave says

    Awww, thanks honey! Such kind words, I think I blushed. I love you with all my heart, even though you are fattening me up with all these desserts!

  2. says

    Oh my, this looks so delicious. I can be a bit funny of chocolate cakes made with cocoa powder – I prefer them to be made with actual chocolate, but either way with the pecans and coconut flakes, this looks absolutely divine.

    I love the fact that you take process photos too. All those goodies going into the bottom (or rather the top) of the bundt pan then added extras at the end? And that thick salted caramel sauce… L♥ve!

    I need to make this… stat! I’ve owned my bundt pan for, let’s see, over 6 months yet I’ve never used it. It’s gathering dust along with my mini bundt pan. I might adapt it with a brownie recipe and make mini chocolate bundts. :) Thanks for the inspiration mi’lady.

    I’m giggling that the hubby has left a comment too, hehe.

    • says

      Hi Lisa! Thanks for the great comment! This cake/bread is VERY chocolatey. I have found that cocoa makes for a deeper chocolate flavor, since it’s not diluted with cocoa butter, milk, sugar, etc., like chocolate is. If you prefer a milder chocolate flavor you could easily sub the cocoa for melted chocolate (yum).

      The salted caramel sauces is… omg, incredible. I’m seriously addicted. It’s so buttery, and that little bit of salt just balances everything out so beautifully.

      I don’t use my bundt pan nearly enough! I should drag it out more often, it’s such a nice idea for a brunch! And mini bundts are totally adorable! I’ve been meaning to pick up one of those pans for a while now…

      Feel free to adapt the recipe to your heart’s desire! And thanks again for reading and for commenting! xoxo

    • says

      Thanks, Amy! I’m glad you like the photos, I was a little nervous about trying something different! They are dark, right? Something I’ve been seeing around lately and I’m really digging. The cake is really good, with the caramel and all. I love the coconut milk in there, but the flakes, not so much. If you are a real coconut lover you’ll really love it! Thanks for the comment, so sweet! :)

  3. says

    GERMAN CHOCOLATE IS MY FAVORITE! I love this! The only problem…if I make it do I have to share it???

    Your images are beautiful and that cake looks to die for (as I wipe the drool from my chin…sorry)

  4. Bonnie says

    Can you make the caramel sauce a day in advance and also should you top with caramel sauce right before serving or can that be done day before as well. Hope these aren’t stupid questions but I do not do a lot of baking with the caramel sauce. Thanks for the awesome idea and beautiful pics!!

    • says

      Hi Bonnie! Thanks for reading my blog and for the sweet compliment! And thank you so much for the excellent question! The caramel sauce can definitely be made ahead, in fact, that is how I’d recommend doing it. I recently wrote a dedicated post just for making caramel sauce, because it’s something I use so often in my baking. You can read it here:, and if you scroll down and look at the comments, you’ll see some info there about how to store it and how long it keeps. As for topping the cake, you can do it ahead if you’d like, but I’d probably recommend waiting until shortly before you serve it. It tends to soak into the cake after a while, and while still delicious, I think it looks much prettier when you can see all those tempting drips and drizzles! Good luck and thanks again for reading and for the excellent questions! 😉

  5. Bonnie says

    Me again!! Sorry..went and bought the ingredients to make this fabulous german chocolate cake tomorrow and when I got home I realized I purchased unbleached cake flour!! AARGH!! I really want this cake to turn out well so I’m hoping you can tell me if I can use the unbleached flour or should I exchange it!!

    • says

      Hi again! I’m not really too sure what the difference is, to be honest! I’m thinking it will probably be ok. The brand I usually buy is either Softasilk or Swan’s Down. I have Softasilk in my cupboard now, and it’s bleached, but I have to admit I don’t really know what that means. I just know that cake flour is meant to be lower in glutens and lighter in texture. If it were me, I’d go ahead with it. I think your cake will still come out well. Good luck, dear, and have fun!

  6. Bonnie says

    Well I took the plunge and made this cake today. It only filled have my bundst cake pan and although it looks pretty, it is half the size of a normal cake. I am taking it to a party tomorrow so I can’t taste it before hand. My question is did I do something wrong or is it suppose to be mini size!

    • says

      Hey Bonnie! I’m so sorry you’re weren’t happy with the result! And no, it’s not meant to be mini. The cake in the photos is sitting on a standard-sized dinner plate. It stood about 4 or 5 inches high. I’ve dragged out my bundt pan, and it measures 10-inches in diameter. I probably should have noted that in the recipe (I’ll go back and edit). Well, again, I’m sorry you’re not happy with the look of it. Hopefully the taste will make up for it! Thanks for reading my blog and trying one of my recipes, and I hope you have a wonderful weekend!

  7. says

    Wow, fantastic blog layout! How long have you been blogging for?

    you made blogging look easy. The overall look of your web site
    is excellent, as well as the content!

    • says

      Thank you so much for the sweet compliments! I’ve been blogging for a couple of years now. It’s not easy! Learning is a hard uphill battle. I’m still working on it! But it’s nice to hear such positive feedback. Thanks so much for reading!

  8. Leah Gingery says

    Hey Allie! This cake looks fabulous. I am wondering if it is possible to substitute the coconut flakes with chocolate chips? This would make it into more of a Turtle Chocolate bunt cake. If you think this is possible, I would also want to substitute the coconut milk. Would you recommend just sticking with the coconut milk or should I substitute it for regular, evaporated, sweetened condensed, etc. So excited to try this! Wow!

    • says

      Hi Leah! Not only do I think it’s possible, but I also think it’s genius! It sounds wonderful and I want a slice 😉

      I think the original recipe I adapted from used regular milk. I’m not sure about evaporated, but I’d probably steer clear of the sweetened condensed, just because there’s already enough sugar in the recipe. Good luck! And thanks for reading!


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