If you’re on the hunt for a truly spectacular dessert that combines tender cake layers with the rich, nutty goodness of coconut and pecans, this White German Chocolate Cake Recipe is an absolute must-try. It’s a delightful twist on the classic German chocolate cake, featuring a luscious white cake base paired with a creamy, decadent frosting loaded with shredded coconut and toasted pecans. This cake isn’t just a treat for the taste buds—it’s a celebration in every bite that’s perfect for special occasions or whenever you want to feel a little extra indulgent. From the moist crumb to the velvety frosting, this recipe will quickly become your go-to for impressing friends, family, and of course, yourself.
Ingredients You’ll Need
The magic behind this White German Chocolate Cake Recipe lies in its simple but thoughtfully chosen ingredients. Each element plays a key role in creating the perfect balance of flavor, texture, and color—from the fluffy white cake layers to the rich, nutty frosting that ties everything together.
- All-purpose flour: The foundation for the cake’s soft, tender crumb that holds everything perfectly.
- Baking powder: Helps the cake rise beautifully, giving it that light and airy texture.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Brings richness and moisture to both the cake and frosting, allowing control over salt levels.
- Granulated sugar: Sweetens the cake and frosting, contributing to tenderness and structure.
- Egg whites: Whipped into the batter for extra lift and a delicate crumb.
- Vanilla extract: Adds warm, aromatic notes that enhance the cake’s flavor beautifully.
- Whole milk: Provides moisture and richness for softness and smoothness.
- Sour cream: Adds a slight tang and tender texture that keeps the cake moist for days.
- Evaporated milk: Thickens the frosting while adding creamy richness without making it too heavy.
- Egg yolks: Give the frosting creaminess and help it set perfectly.
- Sweetened shredded coconut: Delivers that signature chewy texture and tropical sweetness in the frosting.
- Chopped pecans: Provide delightful crunch and warm nutty flavor to contrast the silky frosting.
- Optional white chocolate curls: Gorgeous garnish that adds an elegant touch and mild sweetness.
How to Make White German Chocolate Cake Recipe
Step 1: Prepare Your Cake Pans and Dry Ingredients
Start by preheating your oven to 350°F and greasing two 9-inch round cake pans with butter or nonstick spray, then lightly dust them with flour to ensure a perfect release. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This pre-blended dry mixture will help your cake rise evenly and maintain its fluffy texture.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step traps air in the batter, setting the stage for a tender and airy cake that practically melts in your mouth.
Step 3: Add Egg Whites and Vanilla
Next, add the egg whites one at a time, mixing well after each addition to fully incorporate air. The egg whites are key to the white cake’s soft and delicate crumb. Stir in the vanilla extract until it’s evenly distributed, which deepens the overall flavor.
Step 4: Alternate Adding Dry Ingredients and Milk Mixture
In a small bowl, whisk together the whole milk and sour cream until smooth. Now, slowly add the dry flour mixture and the milk-sour cream mixture to the butter mixture in alternating batches, beginning and ending with the flour. This method prevents curdling or overmixing, ensuring a perfectly balanced batter.
Step 5: Bake the Cake
Divide the batter evenly between your prepared pans, smoothing the tops with a spatula for even baking. Place them in the oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the White German Chocolate Frosting
While your cakes cool, prepare the frosting by combining evaporated milk, sugar, egg yolks, and butter in a medium saucepan over medium heat. Stir constantly to prevent curdling and to thicken the mixture, which should take about 10 to 12 minutes. Once thickened, remove from heat and stir in vanilla extract, sweetened shredded coconut, and chopped pecans. This frosting is irresistible with its creamy texture and bursts of coconut and nutty crunch.
Step 7: Assemble the Cake
Once the cakes are completely cool and the frosting has reached room temperature, spread a generous layer of frosting between the two cake layers. Cover the top and sides with the remaining frosting. For the final flourish, garnish the top with white chocolate curls if you’re feeling fancy—adding a beautiful and delicious decorative touch.
How to Serve White German Chocolate Cake Recipe
Garnishes
Adding white chocolate curls or toasted coconut flakes on top of your cake not only amps up the visual appeal but also adds a slight textural contrast and a hint of extra sweetness. Chopped toasted pecans sprinkled just before serving can provide a fresh crunch that invites you back for seconds.
Side Dishes
This cake pairs wonderfully with a few complementary sides like whipped cream or a scoop of vanilla bean ice cream to balance the rich flavors. A fresh berry compote or sliced strawberries can add a light, fruity brightness to each bite, cutting through the richness of the coconut pecan frosting.
Creative Ways to Present
For a special occasion, serve slices on elegant dessert plates with a drizzle of caramel or a sprinkle of flaky sea salt to enhance the complex flavors. You can even serve smaller versions as mini cupcakes topped with the frosting to offer bite-sized delights perfect for parties.
Make Ahead and Storage
Storing Leftovers
This White German Chocolate Cake Recipe keeps beautifully for a few days when stored properly. Cover the cake tightly with plastic wrap or place in an airtight container at room temperature for up to 2 days. If you want it to last longer, refrigeration is your friend, keeping it fresh for up to 5 days without compromising texture or flavor.
Freezing
You can freeze this cake if you want to prepare in advance. Wrap each layer tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 3 months. When ready, thaw overnight in the refrigerator before frosting and assembling for best results.
Reheating
This cake is best served at room temperature, so simply letting it sit out for 30 to 60 minutes after refrigeration will help regain its moist, tender texture. Avoid microwaving as it can cause uneven warming and affect the delicate frosting’s consistency.
FAQs
Can I use whole eggs instead of only egg whites and yolks?
In this recipe, the whites and yolks are used separately to achieve a lighter texture for the cake and creamier consistency in the frosting. Using whole eggs can make the cake denser and the frosting less smooth, so it’s best to stick to the recipe as is.
Is it okay to use sweetened shredded coconut instead of unsweetened?
Yes, sweetened shredded coconut is what gives the frosting its characteristic sweetness and moist texture. If you prefer less sweetness, you can toast the coconut yourself to control the sugar or use unsweetened, but the texture and flavor will differ slightly.
Can I make this cake gluten-free?
To make a gluten-free version, swap the all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. Keep in mind, the texture might vary slightly, but the cake will still be delicious with the signature White German Chocolate Cake Recipe flavors.
How long does this cake stay fresh once frosted?
Once frosted, the cake is best consumed within 2 days at room temperature or up to 5 days stored in the refrigerator. The frosting contains dairy and eggs, so proper storage is important for safety and freshness.
What’s the best way to toast the coconut for extra flavor?
To toast coconut, spread it evenly on a baking sheet and bake at 350°F for about 5 to 7 minutes, stirring occasionally until it’s golden brown and fragrant. Keep a close eye to prevent burning, as coconut can toast quickly.
Final Thoughts
This White German Chocolate Cake Recipe is a spectacular choice when you want to wow your guests or simply treat yourself to something truly special. Its perfect balance of fluffy cake and indulgent coconut pecan frosting makes every bite a joy. Don’t hesitate to dive in and make this classic dessert your own—it’s one of those recipes that brings warmth, comfort, and a little celebration to any day.
Print
White German Chocolate Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White German Chocolate Cake is a luscious layered dessert featuring a moist white cake paired with a rich and creamy white German chocolate frosting studded with sweetened shredded coconut and chopped pecans. Perfect for special occasions, this classic American cake blends smooth vanilla and coconut flavors with a delightful texture contrast from pecans, finished beautifully with optional white chocolate curls for an elegant touch.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
For the White German Chocolate Frosting:
- 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
- Optional: white chocolate curls for garnish
Instructions
- Prepare the cake pans: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which adds air for a tender cake.
- Add egg whites and vanilla: Incorporate the egg whites one at a time, beating thoroughly after each addition to ensure proper emulsification, then mix in vanilla extract for flavor.
- Combine milk and sour cream: In a small bowl, whisk whole milk and sour cream together until smooth; this adds moisture and richness to the cake.
- Incorporate wet and dry ingredients alternately: Add the flour mixture and the milk-sour cream mixture into the butter mixture alternately, beginning and ending with the flour mixture, mixing just until combined to avoid overworking the batter.
- Fill cake pans: Divide the batter evenly between the prepared pans and smooth the tops with a spatula for an even bake.
- Bake the cake: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, which prevents sogginess.
- Prepare the frosting: In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter. Cook, stirring constantly, until the mixture thickens, roughly 10–12 minutes, ensuring you don’t scramble the eggs.
- Add flavor and mix-ins: Remove from heat; stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature to thicken before frosting the cake.
- Assemble the cake: Spread the frosting evenly between the layers and over the top of the cooled cakes for a creamy, textured finish.
- Garnish and serve: Optionally, decorate the top with white chocolate curls for a refined presentation. Serve at room temperature for optimal flavor.
Notes
- This cake is best served at room temperature to enhance its flavors and texture.
- For a deeper coconut flavor, toast the shredded coconut lightly before mixing it into the frosting.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
