White German Chocolate Cake is a delightful twist on the classic German chocolate cake, offering a lighter, fluffier version with a rich, creamy coconut-pecan frosting. The cake itself is soft, moist, and perfectly balanced in flavor, while the decadent frosting, made from coconut and pecans, adds a luxurious sweetness. This cake is a perfect choice for birthdays, holidays, or any special occasion where you want to impress with a unique yet delicious dessert.

Why You’ll Love This Recipe

If you’re a fan of traditional German chocolate cake but prefer something lighter and a bit more delicate, this White German Chocolate Cake is the answer. The cake has a wonderfully tender crumb, and the coconut-pecan frosting adds a fantastic texture and flavor contrast. The combination of the moist cake and creamy frosting is irresistible. This recipe offers the familiar flavors of the classic German chocolate cake, but with a fresh and lighter take that everyone will love. It’s an elegant cake that will stand out at any gathering or event.

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup unsalted butter, softened

• 1 cup buttermilk

• 5 large egg whites

• 2 tsp vanilla extract

• 1 cup shredded coconut

• 1/2 cup chopped pecans

• 1/2 cup water

For the frosting:

• 1 1/2 cups granulated sugar

• 1 cup evaporated milk

• 1/2 cup unsalted butter

• 3 large egg yolks, beaten

• 1 tsp vanilla extract

• 1 1/2 cups shredded coconut

• 1 cup chopped pecans

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.

2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, beat the butter until creamy. Add the buttermilk, egg whites, and vanilla extract, and continue beating until well combined.

4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the shredded coconut, chopped pecans, and water, and mix until smooth.

5. Divide the batter evenly between the prepared cake pans.

6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

8. While the cakes cool, prepare the frosting. In a medium saucepan, combine the sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a custard-like consistency (about 10-12 minutes).

9. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading it on the cake.

10. Once the cakes are completely cool, place one layer of the cake on a serving plate. Spread a generous amount of frosting over the top, then place the second layer of cake on top. Frost the top and sides of the entire cake with the coconut-pecan frosting.

Servings and Timing

• Servings: 12-16 servings

• Prep Time: 20 minutes

• Cook Time: 25-30 minutes

• Total Time: 1 hour 30 minutes

Variations

• Add chocolate: To make a chocolate variation, add 1/4 cup of cocoa powder to the cake batter for a chocolate twist.

• Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option.

• Different nuts: If you’re not a fan of pecans, you can substitute them with walnuts or almonds.

• Frosting flavor variations: You can add a little bit of cinnamon or nutmeg to the frosting for a spiced flavor.

Storage/Reheating

• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.

• Refrigeration: You can refrigerate the cake for up to 1 week, but it’s best served at room temperature for the best flavor and texture.

• Freezing: If you have leftovers or want to make the cake ahead of time, you can freeze the cake without frosting for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before frosting.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, you can substitute it with regular milk, though buttermilk adds a slight tang and helps with the cake’s texture.

2. How do I make sure the cake doesn’t stick to the pans?

Make sure to grease and flour the cake pans well, or use parchment paper at the bottom to prevent sticking.

3. Can I use sweetened shredded coconut?

Yes, you can use sweetened shredded coconut, but the frosting might be a little sweeter than intended. Unsweetened is generally recommended for better flavor balance.

4. Can I make this cake in advance?

Yes, you can bake the cakes a day ahead of time and store them tightly wrapped in plastic wrap. Frost them on the day you plan to serve them.

5. Can I use coconut milk in the frosting?

While coconut milk can be used in place of evaporated milk, it will give the frosting a different texture. Evaporated milk is thicker and helps create a more stable frosting.

6. How do I prevent my cake layers from sinking?

Be sure not to overmix the batter, and avoid opening the oven door too frequently while the cakes are baking. This can cause the cakes to sink.

7. Can I use a different type of frosting?

Yes, if you don’t like coconut-pecan frosting, you can try cream cheese frosting or a buttercream frosting as an alternative.

8. Can I frost the cake while it’s still warm?

It’s best to let the cake cool completely before frosting to prevent the frosting from melting or sliding off the layers.

9. How long should I let the frosting cool before applying it to the cake?

Allow the frosting to cool to room temperature, as hot frosting can melt the cake or cause it to become too runny.

10. Can I make this cake in a 9×13-inch pan instead of round cake pans?

Yes, you can use a 9×13-inch baking pan and adjust the baking time, which may be a bit longer, depending on your oven.

Conclusion

White German Chocolate Cake is a stunning dessert that combines the fluffy, moist texture of a white cake with the rich, flavorful coconut-pecan frosting. This version of the classic German chocolate cake offers a fresh take on the beloved recipe, creating a dessert that’s both indulgent and light. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress with its deliciously unique flavor combination.