Mouth-watering German Chocolate Pecan Pound Cake 

1. **Preheat Oven:** Preheat oven to 325°F (163°C). Grease and flour a bundt pan. 
2. **Cream Butter and Shortening:** In a large bowl, beat butter and shortening until creamy. Add sugar gradually and beat until fluffy. 
3. **Add Eggs and Extracts:** Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts. 
4. **Mix Dry Ingredients:** In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, alternating with buttermilk, beginning and ending with flour mixture. 
5. **Fold in Coconut and Pecans:** Stir in shredded coconut and chopped pecans. 
6. **Add Chocolate:** Pour melted chocolate into the batter and mix until well combined. 
7. **Bake:** Pour batter into the prepared bundt pan. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. 
8. **Cool and Serve:** Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Drizzle with more chocolate and garnish with halved pecans. Enjoy! 

Prep Time: 20 mins | Cook Time: 85 mins | Total Time: 1 hr 45 mins
Yields: 12 servings