Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Grease your bundt pan generously with cooking spray or butter. Dust with flour to prevent sticking, ensuring your cake comes out smoothly.
In a large mixing bowl, combine the German chocolate cake mix, water, vegetable oil, and eggs. Using a whisk, mix until the batter is smooth and well combined.
Gently fold in the semi-sweet chocolate chips into the batter. This adds pockets of melty chocolate in each slice of your German Chocolate Bundt Cake.
Carefully pour the batter into the prepared bundt pan, spreading it evenly.
Place the bundt pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the bundt pan from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a cooling rack to cool completely.
While the cake cools, heat the coconut pecan frosting in a small saucepan over low heat. Stir in heavy cream and corn syrup until smooth and pourable.
Once the cake is completely cool, drizzle the warm coconut pecan frosting over the top, allowing it to cascade down the sides for that beautiful bundt presentation.
