A towering, ultra-moist chocolate pound cake crowned with gooey coconut-pecan frosting for the ultimate old-fashioned dessert.
If you love the classic combination of chocolate, coconut, and pecans, this Mile High German Chocolate Pound Cake takes those flavors to an entirely different level. The cake is rich and tender, with a deep chocolate flavor and a wonderfully dense pound-cake crumb. On top is a generous layer of buttery coconut-pecan frosting that becomes wonderfully gooey and caramel-like as it cools.
The recipe comes from the “Mile High” pound cake style, designed for a large square tube pan and a particularly tall cake. The original version uses German’s sweet chocolate, buttermilk, plenty of butter, and eight eggs, followed by a traditional coconut-pecan topping.
Why You’ll Love This Cake
- Extra tall and impressive: Perfect when you want a centerpiece dessert.
- Rich chocolate flavor: German’s sweet chocolate gives the cake a smooth chocolate taste.
- Moist and tender: Buttermilk helps create a soft, rich crumb.
- Classic coconut-pecan topping: Gooey, buttery, nutty, and sweet.
- Perfect for celebrations: Great for birthdays, holidays, potlucks, and family dinners.
- Serves a crowd: This is a substantial pound cake rather than a small everyday cake.
- Better the next day: The flavors become even more developed after resting.
Ingredients
For the Chocolate Pound Cake
- 2 packages (8 ounces each) Baker’s German’s Sweet Chocolate
- ½ cup boiling water
- 2 cups (4 sticks) unsalted butter, room temperature
- 3½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 8 large eggs, room temperature
- 4½ cups cake flour or White Lily all-purpose flour
- 1 cup buttermilk, room temperature
For the Coconut-Pecan Frosting
- 1 cup light brown sugar
- 1 cup granulated sugar
- ½ cup unsalted butter
- 6 large egg yolks
- 1 can (12 ounces) evaporated milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 2 cups sweetened shredded coconut
The ingredient quantities and preparation method follow the published Mile High German Chocolate Pound Cake recipe.
How to Make Mile High German Chocolate Pound Cake
1. Prepare the Pan
Preheat your oven to 300°F (150°C).
This cake is designed for a large square tube pan. If you don’t have the specialty pan, use a very large tube or Bundt-style pan, but be careful not to overfill it.
Grease and flour the pan thoroughly, or use a homemade pan-release mixture.
For a square tube pan, parchment can also be fitted between the removable sections to help prevent the batter from sticking.
Because this is an exceptionally large cake, place a baking sheet on the oven rack underneath the cake pan to catch any possible drips.
2. Melt the Chocolate
Break the German’s sweet chocolate into pieces and place it in a heatproof bowl.
Pour the ½ cup boiling water over the chocolate.
Stir gently until the chocolate has completely melted and the mixture is smooth.
Set it aside to cool slightly.
You don’t want the chocolate mixture to be extremely hot when it is added to the batter.
3. Cream the Butter and Sugar
Place the softened butter and granulated sugar in the bowl of a stand mixer.
Beat at medium speed for approximately 6 minutes, or until the mixture becomes pale, fluffy, and noticeably lighter in texture.
This step is important for the final crumb of the pound cake, so don’t rush it.
4. Add the Vanilla, Salt, and Flour
Add the vanilla extract, salt, and approximately ½ cup of the flour.
Mix until combined.
Scrape down the sides and bottom of the mixing bowl to make sure everything is evenly incorporated.
5. Add the Eggs
With the mixer running at low speed, add one egg at a time.
Beat well after each addition before adding the next egg.
Continue until all eight eggs have been incorporated.
Adding the eggs gradually helps maintain the smooth, emulsified batter needed for a rich pound cake.
6. Add the Chocolate
Slowly drizzle the cooled melted chocolate mixture into the batter while the mixer is running.
Mix until evenly incorporated.
The batter should now have a beautiful deep chocolate color and a rich aroma.
7. Add the Flour and Buttermilk
Add approximately 2 cups of flour and mix on low speed just until it disappears.
Slowly drizzle in half of the buttermilk.
Add the remaining flour, followed by the remaining buttermilk.
Mix only until everything is incorporated.
Scrape the bowl one final time, then beat the batter for approximately 15 seconds.
Avoid excessive mixing at this stage.
8. Fill the Pan
Pour the batter into the prepared tube pan.
Gently shake the pan or tap it lightly on the counter to help settle the batter and remove large air pockets.
Don’t fill the pan all the way to the top. If your pan is smaller than the recommended large tube pan, reserve some batter rather than risking overflow.
9. Bake Slowly
Place the cake on the middle oven rack.
Bake at 300°F for approximately 2½–2¾ hours, or until a long skewer inserted into the center comes out clean or with only a few moist crumbs.
The long baking time is normal for this exceptionally large pound cake.
Try not to open the oven repeatedly during baking.
10. Cool the Cake
Remove the cake from the oven and allow it to cool until the pan is comfortable enough to handle.
If using the specialty removable square tube pan, carefully separate the outer section according to the pan’s design.
Transfer the cake to a wire rack and allow it to cool completely before adding the frosting.
How to Make the Coconut-Pecan Frosting
1. Combine the Ingredients
Place the brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a medium saucepan.
Whisk everything together until well combined.
2. Cook Until Thick
Place the saucepan over medium heat.
Bring the mixture to a low boil, stirring frequently.
Continue cooking for approximately 12 minutes, or until the mixture thickens and develops a beautiful golden-brown color.
Keep stirring and watch the heat carefully so the mixture doesn’t scorch on the bottom.
The traditional frosting is cooked until thick and golden before the coconut and pecans are added.
3. Add Vanilla, Pecans, and Coconut
Remove the saucepan from the heat.
Stir in:
- Vanilla
- Chopped pecans
- Shredded coconut
Mix thoroughly.
The frosting will continue to thicken as it cools.
4. Cool the Frosting
Allow the frosting to cool until it is thick enough to spread but still soft enough to work with.
If it becomes too firm, let it sit at room temperature for a few minutes and stir it again.
5. Frost the Cake
Place the completely cooled pound cake on a serving platter.
Generously spoon the coconut-pecan frosting over the top.
Let some of the frosting naturally drip down the sides for that classic homemade appearance.
You don’t need to make it perfectly smooth—the rustic coconut and pecans are part of what makes this cake so appealing.
Tips for the Best German Chocolate Pound Cake
Bring Ingredients to Room Temperature
Room-temperature butter, eggs, and buttermilk blend much more easily and help create a smoother batter.
Don’t Rush the Butter and Sugar
Spend the full several minutes creaming the butter and sugar. This helps incorporate air and contributes to the cake’s texture.
Add Eggs One at a Time
Adding all the eggs at once can make the batter less stable. Beat each egg in thoroughly before adding the next.
Don’t Overmix After Adding Flour
Once the flour is incorporated, mix only until the batter is smooth. Excessive mixing can make the cake heavier.
Use a Large Enough Pan
This recipe makes a very large cake. A standard small Bundt pan may not have enough capacity.
If your pan is smaller, bake the extra batter separately rather than overfilling the pan.
Be Patient With the Frosting
The coconut-pecan topping needs time to thicken. It should be spreadable rather than runny before it goes onto the cake.
Delicious Variations
Extra Chocolate
Add a thin chocolate glaze over the cooled cake before adding the coconut-pecan frosting.
Toasted Coconut
Toast some of the coconut lightly before adding it to the frosting for a deeper, nuttier flavor.
Walnut German Chocolate Cake
Replace the pecans with chopped walnuts if that’s what you have available.
Chocolate Pecan Drizzle
Melt a little semisweet chocolate and drizzle it over the finished cake.
Extra Coconut
If you love coconut, sprinkle additional toasted coconut over the finished frosting.
What to Serve With It
This cake is rich enough to stand alone, but simple accompaniments can make it even more special.
Try serving slices with:
- Vanilla ice cream
- Whipped cream
- Fresh strawberries
- Raspberries
- A cup of coffee
- Hot chocolate
- Cold milk
- Chocolate sauce
A scoop of vanilla ice cream beside a slightly warmed slice is particularly delicious.
Make-Ahead Instructions
This cake is an excellent make-ahead dessert.
Bake the pound cake a day before serving and allow it to cool completely.
Wrap it tightly and keep it at room temperature in a cool, dry place.
The coconut-pecan frosting can also be prepared ahead of time. Store it covered in the refrigerator and bring it toward room temperature before spreading.
For the best presentation, frost the cake several hours before serving.
Storage
Store the finished cake in an airtight container.
Because the frosting contains egg yolks and evaporated milk, refrigeration is the safest choice for longer storage.
The cake should keep well for approximately 4–5 days when properly covered and refrigerated.
Allow slices to sit at room temperature for a short time before serving for the best texture.
You can also freeze the unfrosted pound cake. Wrap it tightly in plastic wrap and foil and freeze for up to about 3 months for best quality.
Frequently Asked Questions
Why is this called a Mile High pound cake?
The name refers to the unusually tall, substantial size of the cake. The recipe is designed around a large square tube pan and produces a dramatically tall pound cake.
Can I use regular chocolate instead of German’s sweet chocolate?
Yes, although the flavor will change slightly. German’s sweet chocolate is traditionally used for German chocolate-style desserts, but semisweet chocolate can work if that’s what you have available.
Can I use all-purpose flour?
Yes. The original recipe allows either cake flour or White Lily all-purpose flour.
Why does the cake bake at such a low temperature?
A large pound cake needs a long, gentle bake so the center can cook thoroughly without the outside becoming excessively dark before the middle is finished.
Can I make this in a Bundt pan?
You can, provided the pan has sufficient capacity. Because this recipe makes a very large quantity of batter, don’t fill a standard Bundt pan beyond its safe capacity.
Does the cake need frosting?
The cake is delicious on its own, but the coconut-pecan frosting is what gives it the signature German chocolate flavor and texture.
Final Thoughts
Mile High German Chocolate Pound Cake is the kind of dessert that’s made for special occasions.
The towering chocolate pound cake is rich, buttery, and tender, while the homemade coconut-pecan frosting adds a gooey, nutty sweetness that makes every slice unforgettable.
It takes a little patience—the batter is large, the baking time is long, and the frosting needs to cook and cool—but the result is an impressive homemade cake that looks just as spectacular as it tastes.
Slice it generously, add a scoop of vanilla ice cream, and enjoy a truly old-fashioned chocolate dessert that’s made for sharing.
