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This stunning White German Chocolate Cake features a moist white cake base enriched with melted white chocolate and is paired with a rich traditional coconut pecan frosting. It is a decadent dessert that will impress at any celebration with its balance of delicate flavors and creamy texture.
I first tried this recipe for a family birthday, and it quickly became a requested dessert for all special occasions. The combination of white chocolate and that classic frosting is irresistible.
Ingredients
- All-purpose flour: to create a tender crumb choose fresh for best results
- Granulated sugar: for sweetness, ensuring even incorporation
- Baking powder: as a reliable leavening agent for a light texture
- Salt: to balance sweetness and enhance flavor
- Unsalted butter: softened for creamy batter and frosting richness
- Eggs: to provide structure and moisture
- Vanilla extract: high quality preferable, adds warmth and depth
- Milk: adds moisture and tenderness
- White chocolate chips: melted and cooled to infuse the cake with subtle, smooth sweetness
- Evaporated milk: for richness in the frosting
- Egg yolks: to thicken the frosting and add richness
- Sweetened flaked coconut: brings chewy texture and tropical flavor
- Chopped pecans: contribute buttery crunch and nuttiness
- Pecans and coconut: choose fresh pecans for the best flavor and coconut that is moist and fresh
Step-by-Step Instructions
- Prepare the Cake Batter:
- Mix the dry ingredients flour, sugar, baking powder, and salt in a bowl. In a separate bowl, cream softened butter until smooth then add eggs one at a time beating well after each. Stir in vanilla extract. Gradually add dry ingredients alternating with milk and mix until just combined. Fold in the melted and cooled white chocolate carefully to avoid curdling.
- Bake the Cake Layers:
- Divide batter evenly between prepared cake pans. Bake at the recommended temperature until a toothpick inserted comes out clean usually around 30-35 minutes. Let layers cool completely on a wire rack before frosting to avoid melting and slipping.
- Make the Coconut Pecan Frosting:
- In a saucepan combine evaporated milk egg yolks sugar and butter. Cook over medium heat stirring constantly until mixture thickens and coats the back of a spoon. Remove from heat and stir in coconut pecans and vanilla extract. Let the frosting cool slightly until thick enough to spread smoothly.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and cover the entire cake with the remaining frosting. Chill the cake for at least one hour before slicing to allow frosting to set and flavors to meld.
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My favorite part has to be the coconut pecan frosting. It reminds me of family gatherings where this cake was always the centerpiece. The toasted pecans and sweet coconut create a nostalgic feeling that makes every slice special.
Storage Tips
Store leftovers covered in the refrigerator for up to five days. Bring to room temperature before serving for optimal flavor and texture. You can also freeze the cake layers separately wrapped tightly in plastic wrap for up to one month. Thaw in the fridge before frosting.
Ingredient Substitutions
For a dairy-free version, use plant-based milk and vegan butter alternatives. Coconut cream can replace evaporated milk for a richer frosting. If pecans are unavailable, walnuts provide a similar texture and earthiness. White chocolate chips can be substituted with white chocolate bars melted carefully.
Serving Suggestions
Serve this cake with fresh berries to add brightness and cut through the richness. A dollop of whipped cream complements the coconut pecan frosting nicely. Pair with a cup of black coffee or lightly brewed tea to balance the sweetness.
Cultural Context
White German Chocolate Cake is a variation of the traditional GermanChocolateCake, which actually originated in the United States named after Baker's German's Sweet Chocolate. This white version replaces the darker chocolate with white chocolate and preserves the signature coconut pecan frosting that’s beloved in American Southern baking traditions.
Recipe FAQs
- → What makes the cake moist and tender?
The addition of melted white chocolate in the batter increases moisture and provides a velvety texture to the crumb.
- → How is the frosting made thick and spreadable?
Cooking evaporated milk with egg yolks, sugar, and butter until thick ensures a creamy base before folding in coconut and chopped pecans for texture.
- → Can I prepare the frosting in advance?
Yes, preparing the frosting ahead helps it cool and thicken, making it easier to spread evenly over the cake layers.
- → Why chill the assembled cake before serving?
Chilling allows the frosting to firm up for neat slicing and enhances the melding of flavors between the cake and frosting.
- → What is the best way to prevent the white chocolate from curdling?
Ensure the melted white chocolate is fully cooled before mixing it into the batter to avoid texture issues.