This Glazed German Chocolate Bundt Cake is such a showstopper! The bonus? It tastes as good as it looks.
Friends…I am completely wiped out.
As I write this, I am sitting in a hotel room in New York City, where I brought my son to celebrate his 10th birthday. And although I planned this trip for the past year, what I did NOT account for was the sheer exhaustion one feels after spending days on end with a 10 year old boy in New York City. Good grief, it’s just a heart attack waiting to happen.
I have always felt pretty passionate about making sure my kids travel. Because while Arkansas is a beautiful, friendly state, we are also sheltered and lacking a lot of diversity. I’m not just talking about skin color — I’m talking all around odd personalities. Us Arkansans are a fun, loving, crazy and protective bunch — but we don’t have a lot of elderly men in pink bikinis riding bicycles on the city street, if you know what I’m saying. Sometimes it’s just fun to see stuff like that. There’s a comfort to be had in knowing that however weird or left out you may feel at home, somewhere out there is an old man in a pink bikini riding a bike in 60 degree weather.
There’s also someone out there hitting himself in the head repeatedly while he screams at people in the street. And when your son inquires as to WHY this poor man is doing such a thing, you reply, “He probably has a toddler.” Truth.
One thing I definitely don’t see enough of in New York is bundt cakes. New Yorkers lack a proper appreciation for bundts, if you ask me. They’ve obviously got the cupcake thing down pat, but trust me when I say a bundt is the hit of the church potluck. And a church potluck is where ALLLL the good food is at. One of these days someone is going to invent a restaurant where it’s just a church potluck all day long. Jackpot, I am telling you!
Our grocery stores are always littered with a variety of bundt cakes, and that’s where the idea for this cake came along. I happened to see a cake that looked like a chocolate glazed doughnut piled high with coconut pecan frosting. I seriously almost bought the dang thing until I realized I could make one that tasted infinity better. So, I went home and made one. And it was EPIC. This is honestly THE best cake I’ve had in a long time — the base tastes like a glazed chocolate doughnut, and the generous heaping of coconut pecan frosting and chocolate drizzle take it right over the top.
This is the perfect cake for any occasion –it’s definitely going into my regular rotation.
- 1 box chocolate cake mix (I used Dark Chocolate because it's what I had...use German Chocolate if you prefer. Devil's Food would be great too)
- Small box (3.4 oz) instant chocolate pudding mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 cup sour cream
- 4 large eggs
- 1 1/2 cups powdered sugar
- 4 Tablespoons warm water
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup (1 stick) salted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened, shredded coconut
- 1 cup chopped pecans
- Chocolate Drizzle:
- 1/2 cup semi-sweet chocolate chips
- 2 teaspoons vegetable oil
- Preheat oven to 350. Spray bundt pan with vegetable oil spray, then lightly coat with flour. Set aside.
- In the bowl of your mixer, combine cake ingredients. Beat on low speed until just combined. Scrape the sides of the bowl with a rubber spatula, then beat for 3 minutes, until thick and smooth. Pour batter in to bundt pan and bake for 45-55 minutes, until cake is set and a knife inserted in the center comes out clean.
- Let cake cool in the pan for about 15 minutes, then carefully turn onto a wire rack to continue cooling.
- Prepare glaze: Place a sheet of wax paper under your wire rack. In a medium bowl, whisk glaze ingredients together until smooth. Pour glaze carefully over the bundt, spreading as needed, so the entire cake is coated. Let glaze harden.
- Prepare coconut pecan frosting:
- In a saucepan over medium heat, bring evaporated milk, sugar, eggs, and butter to a boil. Stir over medium heat until mixture thickens to the consistency of runny pudding. Remove from heat and stir in vanilla, coconut, and pecans. Let cool and thicken.
- Spoon frosting on top of the cake, heaping it all the way around.
- Prepare drizzle: In a microwave safe bowl, heat chocolate chips and vegetable oil, stopping every 20 seconds to stir until smooth. Using a fork, drizzle over the cake.
**Coconut Pecan Frosting Adapted from Allrecipes.com
Make this cake as soon as humanly possible!! Then invite me over to share it, please.
Thanks for reading! Have a great day!