White German Chocolate Cake

This White German Chocolate Cake has soft vanilla cake layers, a rich coconut pecan filling, and a creamy finish in every bite. Using a white cake mix makes preparation easier while keeping the cake tender and moist. The combination of toasted pecans, sweet coconut, and smooth filling makes it a lovely dessert for holidays, birthdays, and family gatherings.

Ingredients

• 1 box white cake mix (15.25 oz)
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the Coconut Pecan Filling

• 1 can (12 oz) evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded sweetened 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 large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, vanilla extract, and sour cream.
3. Beat with an electric mixer for about 2 minutes, until the batter is smooth and evenly combined.
4. Divide the batter between the prepared pans and spread it evenly.
5. Bake for 25–32 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.

Make the Coconut Pecan Filling

1. In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter.
2. Cook over medium-low heat, stirring constantly, for about 8–12 minutes, until the mixture thickens. Avoid letting it boil rapidly.
3. Remove the saucepan 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 over the cake layers.

Assemble the Cake

1. Place one completely cooled cake layer on a serving plate.
2. Spread a generous amount of coconut pecan filling over the top.
3. Add the second cake layer and spread the remaining filling over the top.
4. For extra texture, sprinkle additional chopped pecans and shredded coconut over the cake.
5. Let the cake rest for 20–30 minutes before slicing so the filling can settle.

Tips for the Best Cake

• Use room-temperature eggs and buttermilk for a smoother batter.
• Toast the pecans lightly before adding them to the filling for a deeper flavor.
• Allow the filling to cool before assembling the cake to prevent it from sliding between the layers.
• For a neat presentation, refrigerate the assembled cake briefly before cutting.

Storage

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