Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan thoroughly. This is crucial for easy removal of the german chocolate pound cake.
Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium-high speed for 5-7 minutes, until light and fluffy. This step incorporates air, vital for a tender german chocolate pound cake.
Step 4: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly.
Step 5: In a separate small bowl, whisk together the sour cream and vanilla extract until well combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix the batter for this german chocolate pound cake recipe.
Step 7: Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan gently on the counter a few times to release any trapped air bubbles.
Step 8: Bake for 60-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top begins to brown too quickly, tent it lightly with aluminum foil.
Step 9: Let the german chocolate pound cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert it onto the rack to cool completely before frosting.
Step 10: While the cake cools, prepare the Coconut-Pecan Frosting. In a medium saucepan, combine evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium-low heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
Step 11: Remove the frosting mixture from heat and stir in vanilla extract, shredded sweetened coconut, and chopped pecans. Let the frosting cool slightly, but still be warm enough to spread easily.
Step 12: Once the german chocolate pound cake is completely cool, spread the warm coconut-pecan frosting generously over the top and sides of the cake. Allow the frosting to set slightly before slicing and serving.