First Published: September 7, 2009 … Last Updated: April 3, 2020
This German Chocolate Bundt Cake has a mild chocolate flavor with coconut filling baked into the center of the cake. This easy, made from scratch recipe is delicious and weight watcher friendly!
I love to make this German Chocolate Bundt Cake for my Mom’s birthday. Her favorite cake is the German Chocolate Cake, and I remember her making it often when I was a young girl. This cake recipe is also a great dessert to serve for special meals or holidays!
Satisfying the sweet tooth!
I felt like baking a cake. I hadn’t baked dessert in so long and was feeling the urge to do so. Grumpy would never “admit” he has a sweet tooth, but he has a very big sweet tooth.
He is not one to eat dessert directly after dinner, but about an hour or two later he might ask me what was for dessert. Most of the time there is no dessert, but that night, he was going to be presented with this delicious German Chocolate Bundt Cake!
What is German Chocolate Cake
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A German Chocolate Cake is a chocolate-flavored layer cake that is filled with a coconut pecan frosting. The coconut pecan frosting is made from evaporated milk, egg yolks, coconut, and pecans.
The coconut pecan filling in this German Chocolate Bundt Cake is made a little differently allowing it to be baked in the center of the bundt cake as a tunnel.
How to make a homemade tunnel bundt cake
This cake is very easy to put together with just a couple of steps. There is no cake mix required!
Brown sugar, flour, and butter comprise of the filling that is tossed with some chopped pecans and coconut.
Mix the cocoa and german sweet chocolate together with some boiling hot water. I promise, it will come together beautifully and all the chocolate will melt!
Mix your cake batter together as instructed and then stir in the melted chocolate until completely blended together. I do not use a hand mixer for the chocolate, I use my Pampered Chef Mix and Scraper to fold it all together.
The bundt pan is sprayed with cooking spray, then sprinkled with a little bit of granulated sugar. Then you will add your layers.
Place 1/2 of the batter into the bottom of the bundt pan.
Add the layer of coconut/pecan mixture.
Then cover with the remaining cake batter. Bake at 325 for 60 minutes and you have a delicious cake full of coconut caramel goodness!
You don’t really need the drizzle on this cake, but it adds such a decadent touch that I highly recommend it. Not to mention it makes it look extremely appetizing! ?
This recipe fits well in the Weight Watcher Points program – only 7 points per serving!
Make this bundt cake your way
Substitute 3 tablespoons cocoa powder and 1 tablespoon of melted butter for the 1-ounce sweet baking chocolate.
Add chocolate chips to the streusel mixture
Substitute chopped walnuts for the pecans
Make a chocolate drizzle to top the cake instead of vanilla.
Other cake recipes you may enjoy
Apple Upside Down Cake is a great cake to make when apples come into season, but for apple lovers, it is a great all season recipe!
2tablespoonschilled butter or stick margarinecut into small pieces
1/3cupflaked sweetened coconut
1-ouncesweet baking chocolate
1 1/2cupsgranulated sugar
1/3cupbutter or stick margarinesoftened
2large egg whites
1tablespoonbutter or stick margarine
Preheat oven to 325°.
To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans. Set aside.
To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside.
Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes).
Add vanilla and egg whites, 1 at a time, beating well after each addition.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine the flour, baking powder, baking soda, and salt, stirring well with a whisk.
Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in cocoa mixture. Spoon half of the batter into prepared pan; top with streusel.
Spoon remaining batter over streusel.
Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.
To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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