Description
White German Chocolate Cake is a rich, moist white cake layered with a creamy coconut pecan frosting and optional white chocolate chips for a luxurious and indulgent dessert. This elegant twist on a classic German chocolate cake delivers bold flavor with a lighter touch, making it perfect for celebrations, holidays, or any special occasion.
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2½ teaspoons baking powder
- ½ teaspoon fine salt
- Optional: 1 cup white chocolate chips
For the Frosting:
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1½ cups granulated sugar
- 1½ cups evaporated milk
- 4 egg yolks
- ¾ cup butter
- 2 teaspoons vanilla extract
For Assembly & Decoration:
- ½ cup toasted coconut flakes
- ¼ cup white chocolate shavings
- 12 whole pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans; line bottoms with parchment paper.
- Make the batter: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add buttermilk and vanilla extract, mixing until combined.
- Combine dry ingredients: In another bowl, whisk flour, baking powder, and salt. Gradually fold into the wet mixture, being careful not to overmix. Stir in white chocolate chips if using.
- Bake the cakes: Divide batter evenly among pans and bake 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
- Prepare the frosting: In a saucepan, combine sugar, evaporated milk, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes). Remove from heat and stir in coconut, pecans, and vanilla. Let cool.
- Assemble: Place one cake layer on a serving plate, spread frosting evenly on top. Repeat with remaining layers and top generously with frosting.
- Decorate: Garnish with toasted coconut flakes, white chocolate shavings, and whole pecans. Serve and enjoy!
Notes
- Avoid overmixing to keep the cake light and fluffy.
- Enhance flavor with a touch of almond or coconut extract.
- Toast the pecans and coconut for deeper flavor.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
- Let the cake come to room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~520
- Sugar: 46g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg