This White German Chocolate Cake is a rich and moist dessert made with tender white cake, creamy coconut frosting, and plenty of crunchy pecans. It is a beautiful Southern-style cake that is perfect for holidays, birthdays, and special occasions.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 oz white chocolate, melted and slightly cooled
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Coconut-Pecan Frosting
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and melted white chocolate.
Gradually add the dry ingredients, alternating with the buttermilk. Mix just until combined. Fold in the shredded coconut and chopped pecans.
Divide the batter evenly between the prepared cake pans. Bake for 22–28 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 them to a wire rack to cool completely.
Make the Coconut-Pecan Frosting
In a saucepan, combine the evaporated milk, granulated sugar, brown sugar, butter, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Remove from the heat and stir in the vanilla, coconut, and pecans. Let the frosting cool until it reaches a spreadable consistency.
Assemble the Cake
Place one cake layer on a serving plate and spread a generous layer of coconut-pecan frosting over the top. Add the second cake layer and repeat. Place the final layer on top and cover the cake with the remaining frosting.
Garnish with additional shredded coconut and pecan halves if desired. Allow the cake to rest for about 30 minutes before slicing.
Serving
Slice and serve at room temperature. Store leftovers covered in the refrigerator for up to 4 days.
