If you have a craving for something rich and nostalgically indulgent yet with a unique twist, then this White German Chocolate Cake Recipe is your new best friend in the kitchen. This delightful cake swaps the traditional dark chocolate for tender layers of white cake, perfectly complemented by a luscious coconut pecan frosting that oozes Southern charm and brings every bite to life. It’s a showstopper, effortlessly marrying moist, fluffy cake with a frosting that offers just the right amount of sweetness and texture. Trust me, once you try this version of the classic, you’ll be hooked!
Ingredients You’ll Need
Everything you need for this White German Chocolate Cake Recipe is surprisingly simple but essential for that classic texture and those beloved flavors. Each ingredient plays its part beautifully, from the rich butter that makes the cake tender to the sweet shredded coconut that adds an irresistible chew to the frosting.
- 2 1/2 cups cake flour: The base for a light and airy cake crumb that melts in your mouth.
- 1 tablespoon baking powder: Gives the cake the perfect lift.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup unsalted butter, softened: Adds moisture and richness to the batter.
- 2 cups granulated sugar: Sweetens the cake and helps create a tender crumb.
- 5 large egg whites, room temperature: Keeps the cake light and fluffy.
- 1 tablespoon vanilla extract: Infuses the cake with warm, aromatic sweetness.
- 1 cup whole milk, room temperature: Ensures perfect moisture and texture.
- 1 cup evaporated milk (for frosting): Thickens the frosting and adds creamy depth.
- 1 cup granulated sugar (for frosting): Sweetens the frosting to just the right level.
- 3 large egg yolks: Creates a custard-like richness in the frosting.
- 1/2 cup unsalted butter (for frosting): Makes the frosting decadently creamy.
- 1 teaspoon vanilla extract (for frosting): Gives the frosting a warm, inviting aroma.
- 1 1/2 cups sweetened shredded coconut: Adds chewy texture and tropical flavor.
- 1 cup chopped pecans: Brings crunch and a toasty nuttiness that pairs perfectly with the coconut.
How to Make White German Chocolate Cake Recipe
Step 1: Prepare Your Pans and Ingredients
Start by preheating your oven to 350°F and greasing two 9-inch round cake pans. A light dusting of flour on top of the greased pans will help your layers come out cleanly when baked. Meanwhile, whisk together the dry ingredients — cake flour, baking powder, and salt — to ensure they’re evenly mixed and ready to bring structure to your fluffy cake. This prep sets the stage for a smooth baking process.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat your softened butter with the sugar until the mixture turns light and fluffy. This step is key because creamed sugar and butter trap air, which makes your cake wonderfully tender and airy. Keep beating until you get a texture that’s almost moussey, this is when you know you’re on the right track.
Step 3: Incorporate Egg Whites and Vanilla
Slowly add the egg whites one at a time, beating gently after each addition. This gradual mixing helps maintain the fluffiness and prevents the batter from deflating. Stir in the vanilla extract for that lovely depth of flavor that’s signature to this White German Chocolate Cake Recipe.
Step 4: Add Dry Ingredients and Milk Alternately
Now comes the delicate balance of adding your flour mixture and milk alternately to the batter, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter. This method helps the cake remain soft while ensuring everything is well incorporated.
Step 5: Bake the Cakes
Divide the batter evenly between your prepared pans and slide them into the oven. Bake for about 28 to 32 minutes or until a toothpick inserted into the middle comes out clean. Once baked, let the cakes rest in the pans for 10 minutes — this brief pause lets them firm up slightly, making them easier to handle before cooling completely on wire racks.
Step 6: Make the Coconut Pecan Frosting
While the cakes cool, start your frosting by combining evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat. Stir constantly to prevent curdling and to ensure it thickens smoothly, which takes about 10 to 12 minutes. Once thickened, remove from heat and mix in vanilla extract, shredded coconut, and chopped pecans. Let this heavenly frosting cool until it spreads easily without sliding off your cake.
Step 7: Assemble the Cake
Spread a generous layer of that luscious frosting between the two cake layers and then over the top. Traditionally, the sides stay unfrosted, letting the creamy coconut pecan filling shine front and center. It’s visually rustic but irresistibly inviting — a hallmark touch to the White German Chocolate Cake Recipe.
How to Serve White German Chocolate Cake Recipe
Garnishes
Adding a few simple garnishes can elevate presentation and taste. Consider extra toasted pecans and a light sprinkle of shredded coconut on top for crunch and visual appeal. If you want to be a little playful, add a dusting of powdered sugar or a drizzle of melted white chocolate to add an elegant touch.
Side Dishes
This cake pairs perfectly with a scoop of vanilla ice cream or a light fresh fruit salad that balances the richness of the coconut pecan frosting. A cup of freshly brewed coffee or a glass of cold milk also complements the flavors so beautifully, making your dessert moment extra comforting.
Creative Ways to Present
For parties or special occasions, try serving the White German Chocolate Cake Recipe in individual glass jars layered with extra frosting and nuts, giving guests a fun, portable dessert experience. Alternatively, decorate the top with edible flowers for a touch of sophistication or use cupcake-sized portions for easy sharing and delightful presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your cake, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. This protects the cake from drying out and keeps the frosting fresh. Before serving again, let the cake sit at room temperature for 30 minutes so the flavors soften and the frosting regains its creamy texture.
Freezing
You can freeze slices or whole cakes for up to 2 months. Wrap each layer or slice securely in plastic wrap and then place in a freezer-safe container or bag. Thaw in the refrigerator overnight before bringing it to room temperature to enjoy the cake as if freshly baked.
Reheating
Unlike many desserts, this cake is best served at room temperature rather than warmed. However, if you prefer a slightly warmer bite, microwave individual slices for just 10 to 15 seconds. Be cautious not to melt the frosting completely—you want it soft but still intact.
FAQs
What makes this a White German Chocolate Cake Recipe instead of the traditional one?
This version swaps out the traditional German chocolate cake’s dark chocolate layers for white cake layers, giving it a lighter, more delicate flavor while still celebrating the classic coconut pecan frosting that makes the dessert so iconic.
Can I use sweetened or unsweetened shredded coconut in the frosting?
Sweetened shredded coconut is preferred to provide both flavor and moisture to the frosting. Unsweetened coconut will alter the sweetness and texture, so if using unsweetened, you may want to add a bit more sugar to balance flavors.
Is it necessary to separate the eggs for this cake?
Yes, separating egg whites and yolks is key for this recipe. The whites are beaten to add air and lightness to the cake, while the yolks enrich the frosting, creating that custardy texture that’s so delicious.
Can I make this cake gluten-free?
To make this cake gluten-free, substitute the cake flour with a gluten-free cake flour blend that measures cup-for-cup. Keep in mind the texture might vary slightly, but the flavors will remain delightful with the beloved coconut pecan frosting intact.
Why is the frosting cooked on the stovetop instead of a typical buttercream?
Cooking the frosting over the stovetop with evaporated milk and egg yolks creates a rich, custard-like base thick enough to hold the coconut and pecans perfectly. It’s what gives the White German Chocolate Cake Recipe its traditional texture and that irresistible caramelized flavor.
Final Thoughts
If you’re searching for a cake that captures the perfect balance of nostalgia and delightful flavor, look no further than this White German Chocolate Cake Recipe. It’s warm, comforting, and has just the right amount of sweetness with a frosting that you’ll want to dive into spoon-first. I can’t wait for you to try this recipe and experience the magic in every bite!
Print
White German Chocolate Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 32 minutes
- Total Time: 57 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White German Chocolate Cake is a delightful twist on the classic German chocolate cake, featuring a tender white cake layered with a rich and creamy coconut pecan frosting. Perfect for festive occasions or any celebration, this recipe combines the lightness of a white cake with the indulgent flavors of coconut and pecans in a luscious frosting.
Ingredients
Cake Ingredients
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
Frosting Ingredients
- 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 sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which typically takes several minutes.
- Add Egg Whites and Vanilla: Gradually beat in the 5 large egg whites until fully incorporated, then mix in the vanilla extract to enhance flavor.
- Combine Batter: Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
- Bake: Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then remove them and allow them to cool completely on wire racks before frosting.
- Make Frosting: In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and butter. Stir constantly to prevent curdling and cook until thickened, approximately 10 to 12 minutes.
- Finish Frosting: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool until it reaches a spreadable consistency.
- Assemble Cake: Spread the coconut pecan frosting between the cooled cake layers and over the top of the cake. Traditionally, the sides remain unfrosted.
Notes
- This cake is traditionally frosted only between the layers and on top, leaving the sides unfrosted.
- Store the cake covered in the refrigerator to maintain freshness.
- Bring the cake to room temperature before serving to enhance texture and flavor.
