Introduction

This White German Chocolate Cake is a luscious twist on a classic favorite, featuring a moist, tender crumb filled with white chocolate chips and topped with a rich, creamy coconut-pecan frosting. It’s an indulgent dessert perfect for special occasions or any time you want to impress with a homemade treat.

A close-up view of a two-layer cake slice sitting on a white plate on a white marbled surface. The bottom layer has a light golden brown color with a crumbly texture. Above it is a creamy layer of white frosting, followed by a thick dark brown crumbly layer. The top layer is covered in a smooth, pale yellow glaze that drips down the sides of the cake. Toasted coconut flakes cover the top and sides, adding texture and color contrast. Creamy sauce pools slightly at the base, enhancing the moist appearance of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour (sifted for accuracy)
2 cups granulated sugar
1 cup unsalted butter (room temperature)
4 large eggs (room temperature)
1 cup buttermilk (room temperature)
2 tsp pure vanilla extract
2 ½ tsp baking powder
½ tsp fine salt
1 cup white chocolate chips (optional, folded into batter)
1 ½ cups sweetened shredded coconut (toasted)
1 cup chopped pecans (toasted)
1 ½ cups granulated sugar (for frosting)
1 ½ cups evaporated milk
4 egg yolks
¾ cup unsalted butter (cut into pieces)
2 tsp pure vanilla extract (for frosting)
½ cup toasted coconut flakes (for topping)
¼ cup white chocolate shavings (optional garnish)
12 whole pecans (for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Toast the shredded coconut and chopped pecans in a dry skillet over medium heat until golden and fragrant; set aside.
Step 2: In a large bowl, cream the unsalted butter and 2 cups granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the 2 teaspoons vanilla extract.
Step 3: In a separate bowl, whisk together the sifted flour, baking powder, and salt. Alternately add the flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the flour mixture. Fold in the white chocolate chips if using.
Step 4: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 5: For the frosting, combine the 1 ½ cups granulated sugar, evaporated milk, and egg yolks in a saucepan. Cook over medium heat, stirring constantly until thickened, about 10 minutes. Remove from heat and stir in the butter pieces and 2 teaspoons vanilla extract until melted and smooth.
Step 6: Fold in the toasted coconut and pecans into the frosting. Allow the frosting to cool to room temperature so it thickens slightly for easier spreading.
Step 7: Assemble the cake by placing one layer on your serving plate and spreading with some frosting. Repeat with the remaining layers. Spread the remaining frosting over the top and sides of the cake.
Step 8: Garnish with toasted coconut flakes, white chocolate shavings, and whole pecans as desired. Chill the cake briefly to set the frosting before serving.

Tips & Variations

For extra richness, substitute half the butter with cream cheese in the frosting.
Use maraschino cherries or pineapple tidbits between layers for a tropical twist.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
Toast the coconut and pecans carefully, stirring often, to avoid burning and enhance flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. You can also freeze the cake layers (without frosting) wrapped tightly for up to 2 months; thaw overnight in the refrigerator before frosting and assembling.

How to Serve

A slice of layered cake sits on a white plate, resting on a white marbled surface. The cake has three main layers: a light golden-brown crumbly base, a thick creamy white middle filling, and another crumbly layer similar to the base. The top layer is covered with shiny pale yellow glaze that drips down the side, mixing with the cake’s crumbly texture. Toasted white coconut flakes are sprinkled generously on top and along the sides of the cake, adding texture and a light tan color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without white chocolate chips?

Yes, the white chocolate chips are optional and can be omitted without affecting the structure of the cake. They add a subtle sweetness and texture but the cake will still be delicious without them.

How do I prevent the frosting from being too runny?

Make sure to cook the frosting mixture until it thickens substantially and allow it to cool to room temperature. If it’s still too thin, chilling it briefly in the refrigerator will help it firm up before applying to the cake.