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
Ingredients
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
- 1/2 cup (118.29 ml) heavy cream
- 2 1/2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 1/2 cups (148.5 g) pecans,, toasted & roughly chopped
- 1 1/2 cups (127.5 g) unsweetened coconut flakes
Instructions
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.
Hi there, I’m looking to make a cake for my dad’s birthday and he loves German chocolate! Do you think this is sweet enough for a dessert or is it better for brunch? Looks so delicious!!
Hey Kelsey! This would be great for a brunch or a dessert. You could also try my favorite chocolate cake recipe, which can be found here: https://bakingamoment.com/simply-perfect-chocolate-cake/. Good luck and happy birthday to your dad!
Allie, I have two Bundt Cake tins and need to experiment more and this is where I am starting, thank you for a deep delicious recipe. lots of love and Happy New Year 2016
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Thank you, Harold!
Greetings! Very useful advice within this post! It is the little changes which will make the greatest changes.
Thanks for sharing!
My pleasure, Cora! I’m so happy you enjoyed.
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!
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!
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!
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!
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!
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!
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!!
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!
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!!
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: https://bakingamoment.com/simply-perfect-salted-caramel-sauce/, 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! 😉
This is definitely a must try cake! Pinned
Thanks, Barbara! I sure hope you enjoy it as much as my hubs did! 🙂
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)
Thank you so much! I’m really trying hard to improve my photography skills, so your comment is so encouraging! 🙂
Hey Allie!
Love the new blog look, logo and design! And dude, this bundt is to die for. I LOVE bundt cakes. absolutely delicious!
Hi Alice! Thanks for stopping by! I know you are a big fan of bundt, lol. 😉 Nice to “see” you!
This cake is SO pretty Allie! Just pinned!
Thank you, Trish! That means a lot coming from you! Thanks for pinning. 🙂
oh my. we love german chocolate cake in our house, but bundt cake style? this cake looks like heaven. chocolate perfection and that caramelly sauce looks so good!
Thanks, Aimee! If you like German Chocolate, then this cake/bread will be right up your alley! Thanks so much for clicking over, and for the comment too! 😀
Delicious! And the photos looks so lovely!
Sara
Thank you, Sara! I was trying something a little different there; glad you like it 😉
oh Allie this cake looks heavenly…!! Almost too good to be true! Your pictures are stunning… Love it!!
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! 🙂
Yes the pictures are a little bit dark but that’s why I love them so much!! That makes it special 🙂 And yes, I’m a HUGE coconut chocolate love, so YES, I’m saving this recipe!! 🙂
Thanks for the awesome feedback, and be sure to let me know how you like the cake when you make it!
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.
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
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!
Thanks for all your support, sweetie. Love you. <3
This looks like it would melt in your mouth.
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
Wow fantastic job Allie! That bundt cake looks and sounds incredible. Love the photography as well 🙂
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… 🙂