Go Back

White German Chocolate Cake

A delightful twist on the classic German Chocolate Cake featuring rich white chocolate, toasted pecans, and coconut frosting for a light and elegant dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 640
Ingredients Method Notes

Ingredients
  

For the Cake
  • 6 to 8 ounces White chocolate bars, chopped Use real white chocolate bars, not chips.
  • 1/2 cup Whole milk, warm To melt the chocolate.
  • 1 cup Unsalted butter, room temperature Must be at room temperature.
  • 1 and 3/4 cups Granulated sugar
  • 6 large Egg whites Beat to soft peaks before folding into the batter.
  • 2 teaspoons Vanilla extract Add to the batter.
  • 1 cup Buttermilk, room temperature Must be at room temperature.
  • 2 and 1/4 cups Cake flour Weigh if possible for accuracy.
  • 2 and 1/2 teaspoons Baking powder Make sure it's fresh.
  • 1/2 teaspoon Fine salt
Coconut Pecan Frosting
  • 1 cup Evaporated milk
  • 1 cup Granulated sugar
  • 3 egg yolks Egg yolks
  • 1/2 cup Unsalted butter
  • 2 teaspoons Vanilla extract
  • a pinch Fine salt
  • 1 and 1/2 cups Sweetened shredded coconut, lightly toasted Toast to enhance flavor.
  • 1 and 1/2 cups Pecans, chopped and toasted Toast to enhance flavor.
  • 2 to 3 ounces Melted white chocolate (optional) For extra lush frosting.

Method
 

Preparation
  1. Preheat oven to 350°F. Grease and line three 8-inch or two 9-inch cake pans with parchment.
  2. Pour warm milk over chopped white chocolate and let sit for 2 minutes. Stir until smooth and cool to just warm.
  3. In a bowl, whisk together cake flour, baking powder, and salt.
  4. Beat butter and sugar until very light and fluffy, about 3 to 4 minutes.
  5. Mix in egg whites one at a time, then add vanilla. Scrape the sides of the bowl.
  6. Mix in the melted white chocolate. Alternate adding dry mixture and buttermilk, beginning and ending with dry ingredients. Stop when combined.
Baking
  1. Divide batter into prepared pans and bake for 22 to 28 minutes, until a toothpick comes out clean.
  2. Cool in pans for 10 minutes, then turn out to cool completely.
Making the Frosting
  1. In a saucepan, whisk together evaporated milk, sugar, egg yolks, butter, vanilla, and salt. Cook over medium heat, stirring until thick and bubbly, about 8 to 10 minutes.
  2. Remove from heat and stir in toasted coconut and pecans. Let cool until spreadable.
Assembly
  1. Layer cake with frosting. For a neater finish, apply a thin layer of vanilla or white chocolate buttercream as a crumb coat before frosting.
  2. Chill for 20 to 30 minutes to set. Slice with a warm knife for neat edges.

Notes

Ensure to use room temperature ingredients, toast pecans and coconut, and cool frosting before applying.