German Chocolate Bundt Cake

marthastewart.com

Lpatte

subheading: Cake:

1 cup pecans

1 ½ sticks unsalted butter, room temperature, plus more for pan

2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for pan

1 ¼ cups unsweetened finely shredded coconut, such as Bob's Red Mill

1 cup sweetened cream of coconut, such as Coco Lopez

¾ cup whole milk, room temperature

2 tablespoons distilled white vinegar

3 tablespoons Dutch-process cocoa powder

1 teaspoon baking soda

1 ¼ teaspoons kosher salt

1 ¼ cups sugar

3 large eggs, room temperature

2 teaspoons pure vanilla paste or extract

5 ounces semisweet chocolate, melted and cooled slightly

subheading: Glaze:

5 ounces semisweet chocolate, chopped (1 cup)

⅔ cup heavy cream

Directions at marthastewart.com

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