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Showstopper White German Chocolate Cake with Coconut Pecan Frosting

A tall slice of white German Chocolate Cake showing three layers of white cake separated by caramel-colored filling and covered in toasted coconut.
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Make this impressive White German Chocolate Cake featuring a moist white chocolate base and the classic, rich coconut pecan frosting. This layered cake is perfect for celebrations and is simpler to bake than it looks.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup buttermilk
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 cup pecans, chopped
  • 1 cup sweetened flaked coconut
  • 1/2 cup evaporated milk
  • 1/2 cup granulated sugar (for frosting)
  • 2 large egg yolks (for frosting)
  • 1/4 cup unsalted butter (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and cream cheese until light and fluffy. Beat in the vanilla extract and eggs one at a time, mixing well after each addition.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined.
  5. Gently fold in the slightly cooled melted white chocolate chips. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine the pecans, coconut, evaporated milk, 1/2 cup sugar, egg yolks, 1/4 cup butter, and 1 teaspoon vanilla extract.
  8. Cook the frosting mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat and let it cool slightly.
  9. Once the cakes are completely cool, place one layer on your serving plate. Spread about half of the coconut pecan frosting evenly over the first layer.
  10. Top with the second cake layer. Spread the remaining frosting over the top of the cake. This cake is best served the day it is made for the moistest texture.

Notes

  • For an extra decadent dessert, you can add a cheesecake center layer by preparing a standard 8-ounce cheesecake batter and pouring it over the first cake layer before baking. Bake an additional 10-15 minutes until the cheesecake is set.
  • To achieve an impossibly moist cake, ensure your butter and cream cheese are fully softened before creaming them together.
  • If you want a taller, layered celebration cake, use three 8-inch pans instead of two 9-inch pans, adjusting the baking time slightly.

Nutrition

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