White German Chocolate Cake (Printable Version)
Moist white cake paired with a rich coconut pecan frosting, ideal for celebrations.
# Everything You’ll Need:
→ White Cake
01 -
2 1/2 cups all-purpose flour
02 -
2 1/4 cups granulated sugar
03 -
2 1/2 teaspoons baking powder
04 -
1/2 teaspoon salt
05 -
1 cup unsalted butter, softened
06 -
4 large eggs
07 -
1 tablespoon vanilla extract
08 -
1 cup whole milk
09 -
1 cup white chocolate chips, melted and cooled
→ Coconut Pecan Frosting
10 -
1 1/3 cups evaporated milk
11 -
4 large egg yolks
12 -
1 1/2 cups granulated sugar
13 -
3/4 cup unsalted butter
14 -
2 cups sweetened flaked coconut
15 -
1 1/2 cups chopped pecans
16 -
1 teaspoon vanilla extract
# Steps to Cook:
01 -
Combine all white cake ingredients, incorporating the cooled melted white chocolate to enhance flavor and texture.
02 -
Pour batter evenly into prepared pans. Bake at 350°F for 35 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
03 -
In a medium saucepan, whisk evaporated milk, egg yolks, sugar, and butter. Cook over medium heat, stirring constantly until the mixture thickens.
04 -
Remove from heat and stir in coconut, pecans, and vanilla extract. Allow to cool slightly until spreadable.
05 -
Place one cake layer on a serving plate and spread a generous amount of coconut pecan frosting evenly over the top.
06 -
Top with the second cake layer and cover the top and sides with remaining frosting.
07 -
Refrigerate the assembled cake for at least one hour to achieve optimal texture before slicing and serving.
# Extra Suggestions:
01 -
Use premium vanilla extract to enhance cake flavor. Ensure melted white chocolate is fully cooled to prevent curdling. Frosting thickens as it cools; adjust cooling time to desired consistency. Best served chilled or at cool room temperature.