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Classic White German Chocolate Cake with Coconut Pecan Frosting

A decadent slice of white German chocolate cake layered with white frosting and coconut pecan filling.
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This recipe gives you a moist white cake base topped with the rich, traditional coconut pecan frosting, creating a showstopper dessert perfect for any celebration.

Ingredients

Scale
  • For the White Cake Layers:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • For the Coconut Pecan Frosting:
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut, sweetened
  • 1 cup chopped pecans
  • For Assembly:
  • 1 cup white chocolate ganache (optional, for filling)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg whites, milk, and vanilla extract.
  5. With the mixer on low, gradually add the wet ingredients to the dry ingredients in three additions, mixing until just combined after each addition. Do not overmix.
  6. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Make the Coconut Pecan Frosting: In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks.
  9. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  10. Remove the pan from the heat. Stir in the vanilla extract, coconut, and pecans. Let the frosting cool slightly while you prepare the layers for assembly.
  11. Assemble the Cake: Place one cooled cake layer on your serving plate. If using, spread a thin layer of white chocolate ganache over the first layer.
  12. Spread about one-third of the warm coconut pecan frosting evenly over the first layer.
  13. Top with the second cake layer, spread with more frosting. Place the final layer on top.
  14. Spread the remaining frosting over the top and sides of the cake. If the frosting is too stiff after cooling, gently warm it briefly to make it spreadable.
  15. Chill the cake for at least 2 hours before slicing to allow the frosting to set.

Notes

  • To achieve a moist white cake, ensure your butter and milk are at room temperature before mixing.
  • For a showstopper look, consider adding a thin layer of white chocolate ganache between the layers before applying the coconut pecan frosting.
  • Store leftover cake covered in the refrigerator due to the custard-style frosting.
  • If you want a cheesecake center variation, pour half the white cake batter into the pan, top with a cooled, thin layer of prepared cheesecake batter (mixed separately), and top with the remaining white cake batter before baking. Adjust baking time as needed.

Nutrition

Find it online: https://delicerecipe.com/white-german-chocolate-cake-recipe/