White German Chocolate Cake Recipe
This White German Chocolate Cake is a rich and decadent treat featuring a moist vanilla-based cake studded with optional white chocolate chips and topped with a luscious coconut-pecan frosting. Toasted coconut and pecans add a nutty crunch, while the creamy frosting is cooked to perfection with evaporated milk and egg yolks, delivering a classic Southern-inspired dessert perfect for special occasions.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 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)
For the Frosting
- 1 ½ cups Granulated sugar
- 1 ½ cups Evaporated milk
- 4 Egg yolks
- ¾ cup Unsalted butter (cut into pieces)
- 2 tsp Pure vanilla extract
- 1 ½ cups Sweetened shredded coconut (toasted)
- 1 cup Chopped pecans (toasted)
- ½ cup Toasted coconut flakes (for topping)
- ¼ cup White chocolate shavings (optional garnish)
- 12 Whole pecans (for decoration)
Instructions
- Prep Ingredients: Begin by gathering all ingredients and ensuring items like butter, eggs, and buttermilk are at room temperature for optimal mixing and texture.
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking. Toast the shredded coconut and chopped pecans until golden and fragrant, setting them aside for later use.
- Make the Batter: In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract thoroughly.
- Mix Dry and Wet Ingredients: In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add the dry ingredients alternately with the buttermilk to the creamed mixture, starting and ending with the flour mixture. Mix gently to combine.
- Fold in Extras: Carefully fold in the white chocolate chips if using, as well as the toasted coconut and pecans into the batter to evenly distribute them without overmixing.
- Bake the Cake: Divide the batter evenly among the prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting: In a saucepan, combine granulated sugar, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens significantly—this may take about 10-12 minutes. Remove from heat and stir in the butter pieces and vanilla extract until smooth. Fold in the toasted coconut and pecans into the warm frosting.
- Assemble the Cake: Once the cake layers are completely cooled, spread a portion of the frosting on the first layer, then repeat with the remaining layers. Cover the entire cake with the remaining frosting.
- Decorate: Garnish the top of the cake with toasted coconut flakes, white chocolate shavings, and whole pecans arranged decoratively. Chill briefly if desired to set the frosting before serving.
Notes
- Ensure all dairy ingredients are at room temperature for better batter consistency.
- To toast coconut and pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes or until golden, stirring occasionally to prevent burning.
- Folding chocolate chips and nuts gently prevents breaking and preserves texture.
- The cooked frosting is similar to a custard and provides a unique texture different from buttercream.
- Store the cake covered at room temperature for up to 2 days or refrigerated up to 5 days.
- For best results, use freshly shredded coconut, though sweetened packaged coconut works well.
Keywords: White German Chocolate Cake, Coconut Cake, Pecan Cake, Classic Southern Cake, White Chocolate Cake, Layer Cake, Homemade Cake
