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German Chocolate Bundt Cake

German chocolate cake is defined by its iconic coconut-pecan frosting; for this recipe, we've bucked tradition and tucked it inside of this Bundt cake instead. Here's the trick: Transfer the batter to the pan, then spoon on the gooey goodness—we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.
Prep Time 50 minutes
Total Time 5 hours 10 minutes
Servings 10 Servings
Author Greg Lofts

Ingredients

Cake:

  • 1 cup pecans
  • 1 1/2 sticks unsalted butter room temperature, plus more for pan
  • 2 cups plus 2 tablespoons unbleached all-purpose flour plus more for pan
  • 1 1/4 cups unsweetened finely shredded coconut such as Bob's Red Mill
  • 1 cup sweetened cream of coconut such as Coco Lopez
  • 3/4 cup whole milk room temperature
  • 2 tablespoons distilled white vinegar
  • 3 tablespoons Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 1 1/4 cups sugar
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla paste or extract
  • 5 ounces semisweet chocolate melted and cooled slightly

Glaze:

  • 5 ounces semisweet chocolate chopped (1 cup)
  • 2/3 cup heavy cream

Instructions

Cake:

  • Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
  • Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
  • In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
  • Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
  • Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.

Glaze:

  • Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
  • Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.