White German Chocolate Cake

This White German Chocolate Cake has soft, tender layers filled with a creamy coconut pecan filling. The combination of buttery cake, sweet coconut, and toasted pecans makes it a wonderful dessert for holidays, birthdays, or any special occasion.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 cup chopped pecans
• 1 cup shredded coconut

For the Coconut Pecan Filling

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded coconut
• 1 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add the flour mixture in batches, alternating with the buttermilk. Mix just until the batter is smooth, taking care not to overmix.
6. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely.

Make the Coconut Pecan Filling

1. In a saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium-low heat, stirring constantly, until the mixture thickens, about 8–12 minutes. Do not let it boil rapidly.
3. Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
4. Allow the filling to cool until thick enough to spread.

Assemble the Cake

1. Place one cooled cake layer on a serving plate.
2. Spread a generous layer of coconut pecan filling over the top.
3. Place the second cake layer on top and spread the remaining filling over it.
4. Finish with extra chopped pecans and shredded coconut, if desired.
5. Let the cake rest briefly before slicing so the filling can settle.

Tips for the Best Cake

• Use room-temperature eggs, butter, and buttermilk for a smoother batter.
• Stir the filling continuously to prevent the egg yolks from curdling.
• Make sure the cake layers are completely cool before adding the filling.
• Toast the pecans lightly for a deeper, nuttier flavor.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days because the filling contains eggs and dairy. Let each slice sit at room temperature for 15–20 minutes before serving for the best texture.