Instructions
- Make the Cake:
- Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
- In another bowl, whisk flour, cocoa, baking powder, and salt.
- Alternate adding dry ingredients and buttermilk into the butter mixture, starting and ending with dry. Fold in pecans.
- Pour into prepared pan and bake 65–75 minutes, until a toothpick comes out clean. Cool completely before frosting.
- Make the Frosting:
- In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened (about 10–12 minutes).
- Remove from heat, stir in vanilla, coconut, and pecans. Let cool until spreadable.
- Assemble:
- Spread frosting generously over cooled pound cake.
- Garnish with extra pecans and chocolate drizzle if desired.
💡 Tips & Variations
- Add chocolate chips to the batter for extra richness.
- Bake in mini bundt pans for adorable individual cakes.
- If you love caramel, swirl some dulce de leche into the frosting for a deeper flavor.
Would you like me to also give you a shortcut version (using a cake mix and canned frosting) for when you want it quick but still festive?