Ingredients
For the Coconut-Pecan Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks, lightly beaten
½ cup (1 stick) unsalted butter
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking powder
½ tsp salt
1 cup whole milk (or buttermilk for extra richness)
2 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup mini chocolate chips
Instructions
Make the Pound Cake:
Preheat oven to 325°F (163°C). Grease and flour a 10-inch tube or bundt pan.
In a large mixing bowl, cream butter and sugar until light and fluffy (about 4–5 minutes).
Add eggs one at a time, beating well after each.
In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
Gradually add dry mixture to creamed mixture, alternating with milk. Mix just until combined.
Stir in vanilla, shredded coconut, pecans, and chocolate chips.
Pour batter into prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Cool in pan for 15 minutes, then remove and let cool completely on a wire rack.
Make the Coconut-Pecan Frosting:
In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
Remove from heat and stir in vanilla, coconut, and pecans.
Let cool slightly until spreadable.
Assemble:
Once the cake is completely cool, spread the frosting generously over the top and sides.
Garnish with extra pecans if desired.