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–+ servings
White German Chocolate Cake

Decadent White German Chocolate Cake for Every Celebration

A delightful White German Chocolate Cake with moist layers and rich coconut-pecan frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Sift for accuracy
  • 1.5 cups Granulated Sugar Can substitute with coconut sugar
  • 0.5 cups Unsalted Butter Room temperature
  • 4 large Large Eggs At room temperature
  • 1 cup Buttermilk Can substitute with regular milk plus vinegar
  • 2 teaspoons Pure Vanilla Extract Prefer pure over imitation
  • 1 tablespoon Baking Powder Check expiration
  • 0.5 teaspoon Fine Salt Do not omit
  • 1 cup White Chocolate Chips Optional
For the Frosting
  • 2 cups Sweetened Shredded Coconut Toast before use
  • 1 cup Chopped Pecans Optional, can replace with macadamia nuts
  • 0.5 cup Evaporated Milk Can substitute with coconut cream
  • 3 large Egg Yolks Ensure they are fresh
  • 1 cup Toasted Coconut Flakes For decoration
  • 0.5 cup White Chocolate Shavings Optional for garnish
  • 1 cup Whole Pecans For decorative topping

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Cake Pans
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans.
  2. Toast your shredded coconut and chopped pecans in a dry skillet over medium heat for about 5-7 minutes.
  3. Cream together the room-temperature butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well, then stir in vanilla extract.
  5. Mix flour, baking powder, and salt in a separate bowl, and alternately add this and buttermilk to the butter-sugar-egg mixture.
  6. Fold in white chocolate chips if using.
  7. Pour the batter into prepared pans and bake for 25-30 minutes.
  8. Prepare the frosting by combining evaporated milk, sugar, and egg yolks over medium heat, stirring until thick.
  9. Once thickened, remove from heat and mix in butter, vanilla, toasted coconut, and pecans.
  10. Assemble by layering cake and frosting until finished, garnishing with coconut flakes, shavings, and pecans.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 5IUCalcium: 4mgIron: 8mg

Notes

Ensure all ingredients are at room temperature for best results and avoid overmixing to keep cake light and fluffy.

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