Print

Moist White German Chocolate Cake with Coconut Pecan Frosting

Close-up of a moist slice of white German chocolate cake layered with cream and covered in toasted coconut.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this showstopper White German Chocolate Cake featuring moist white layers and classic, rich coconut pecan frosting. This recipe delivers decadent flavor perfect for special occasions.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) whole milk
  • 1 cup (170g) white chocolate chips, melted and cooled slightly
  • 1 cup (100g) shredded sweetened coconut (for frosting)
  • 1 cup (120g) chopped pecans (for frosting)
  • 1/2 cup (113g) unsalted butter (for frosting)
  • 1/2 cup (100g) packed light brown sugar (for frosting)
  • 1/4 cup (60ml) heavy cream (for frosting)
  • 2 large egg yolks (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt for the cake layers.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, and milk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the melted and slightly cooled white chocolate chips.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the coconut pecan frosting: In a medium saucepan, combine the 1/2 cup butter, brown sugar, heavy cream, and egg yolks.
  10. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  11. Remove from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Let the frosting cool slightly until it is spreadable.
  12. Once the cake layers are completely cool, place one layer on a serving plate. Spread about half of the coconut pecan frosting evenly over the top.
  13. Place the second cake layer on top and cover the top and sides of the entire cake with the remaining frosting.

Notes

  • For an extra moist cake, you can brush the cooled layers lightly with simple syrup before frosting.
  • If you want a cheesecake center, prepare a small 8-ounce block of cream cheese mixed with 1/4 cup sugar and one egg yolk. Pour this mixture into the center of the first cake layer batter before baking, and bake for an additional 5 to 10 minutes.
  • Allow the coconut pecan frosting to set for at least 30 minutes before slicing the cake.

Nutrition

Find it online: https://cookingbyjade.com/white-german-chocolate-cake-recipe/