Dreamy German Chocolate Pecan Pound Cake Recipe for Sweet Tooths

Ingredients

• 2 cups (400 g) granulated sugar
• 1 cup (225 g) unsalted butter, softened
• 2 ½ cups (315 g) all-purpose flour
• 4 large eggs, at room temperature
• 4 oz (115 g) German chocolate, melted and slightly cooled
• 1 cup (240 ml) buttermilk, at room temperature
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup (120 g) pecans, toasted and chopped
• 2 tsps vanilla extract
• 1 cup (200 g) brown sugar, packed
• ½ cup (115 g) unsalted butter
• ½ cup (120 ml) evaporated milk
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 cup (120 g) sweetened shredded coconut
• 1 cup (120 g) toasted pecans, chopped