German Chocolate Bundt Cake
If you have a German chocolate cake lover in your life, this German chocolate bundt cake 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:
That handsome man is my husband, and those two angelic-looking children are my boys, ages 6 and 4.
For now, let’s focus on my husband. We are married for 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.
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. My husband 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.
It all starts with a chocolate quick bread, made with coconut milk, for a subtly tropical banknote, and baked in a bundt pan…
…with toasted pecans, coconut, and a swirl of salted caramel sauce.
More salted caramel is drizzled; more nuts and coconut are sprinkled…
…and blissful moments are enjoyed by those you love the most. Sigh!
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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German Chocolate Bundt Cake
For the Chocolate Coconut Quick Bread
- 1 1/2 cups (187.5 g) cake flour
- 3/4 cups (64.5 g) unsweetened cocoa powder
- 2/3 cup (133.33 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 egg, (large)
- 13.6 ounces (385.55 ml) unsweetened coconut milk, (1 can)
- 1/4 cup (56.75 g) unsalted butter,, melted
- 1 1/2 teaspoons vanilla extract
For the Swirl and Topping
For the Caramel:
- Heat the cream, butter, vanilla, and salt gently, in a small pot, until the butter is melted and the salt is dissolved.
- Heat the sugar, corn syrup, and water in a medium saucepan, swirling occasionally, until bubbling and amber-colored.
- 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.
For the Chocolate Coconut Quick Bread:
- Combine the first 6 (dry) ingredients in a large bowl.
- Stir in the remaining (wet) ingredients.
- Place half the mixture in the bottom of a greased 10-inch diameter bundt pan.
- Top with about a third of the caramel, and half the pecans and coconuts.
- 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.
Assemble the German Chocolate Bundt Cake:
- Turn the bundt out onto a serving plate, drizzle with the remaining caramel sauce, and top with the remaining pecans and coconut.