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Moist White German Chocolate Cake with Coconut-Pecan Frosting

A close-up slice of white German chocolate cake layered with creamy frosting and toasted coconut flakes.
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Bake a showstopper dessert featuring moist white cake layers topped with rich, traditional coconut-pecan frosting. This recipe offers a delightful twist on the classic German Chocolate Cake.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1/2 cup pecans, chopped (for frosting)
  • 1/2 cup sweetened shredded coconut (for frosting)
  • 1/2 cup evaporated milk (for frosting)
  • 1/2 cup packed light brown sugar (for frosting)
  • 2 large egg yolks (for frosting)
  • 1/4 cup unsalted butter (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Gradually mix in the milk until the batter is smooth. Gently fold in the melted white chocolate chips. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the coconut-pecan frosting: In a medium saucepan, combine the chopped pecans, coconut, evaporated milk, brown sugar, egg yolks, and butter.
  8. Cook the frosting mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8 to 10 minutes. Remove from heat and let it cool slightly.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread about half of the coconut-pecan frosting evenly over the top.
  10. Place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake.
  11. Chill the cake for at least one hour before slicing and serving.

Notes

  • For a showstopper dessert, consider adding a cheesecake swirl to the white cake batter before baking for a White Chocolate Cheesecake Center Cake variation.
  • Toast the pecans lightly before chopping them for a deeper flavor in the frosting.
  • If you prefer a lighter glaze, use a simple white chocolate ganache instead of the traditional coconut-pecan topping.

Nutrition

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