German Chocolate Bundt Cake
If you have a German chocolate cake lover in your life, this German chocolate bundt dake 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.
Prep Time35 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 35 minutes mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: German chocolate bundt cake
Servings: 16
Calories: 373kcal
For the Chocolate Coconut Quick Bread
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:
Calories: 373kcal | Carbohydrates: 36g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 33mg | Sodium: 270mg | Potassium: 265mg | Fiber: 4g | Sugar: 22g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg