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White German Chocolate Cake

This White German Chocolate Cake features a light and fluffy white chocolate cake layered with a sumptuous coconut and pecan frosting. It's a delightful twist on the classic German chocolate cake that’s perfect for celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 round 9-inch cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 small saucepan
  • 1 cooling rack
  • 1 parchment paper

Ingredients
  

  • 2.5 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large egg whites
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 4 ounces white chocolate, melted and cooled Make sure it is cooled before adding to the batter.
  • 1 cup granulated sugar (for frosting)
  • 0.5 cup unsalted butter (for frosting)
  • 1 cup evaporated milk
  • 3 large egg yolks
  • 1 teaspoon vanilla extract (for frosting)
  • 1.5 cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the cake pans, or line the bottoms with parchment paper for easy removal.
  • In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
  • Add the egg whites one at a time, mixing well after each addition. Then stir in the vanilla extract.
  • Gradually mix in the dry ingredients, alternating with the whole milk, starting and ending with the dry ingredients. Blend until just combined.
  • Fold in the melted white chocolate carefully until fully incorporated.
  • Divide the batter equally between the prepared cake pans and smooth the tops.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • While the cakes cool, prepare the frosting. In a small saucepan over medium heat, combine the sugar, butter, evaporated milk, and egg yolks. Stir continuously until the mixture thickens and reaches a pudding-like consistency (about 10-12 minutes).
  • Remove from heat and stir in the vanilla extract, coconut, and pecans. Let the frosting cool until it thickens enough to spread.
  • Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of the frosting on top, then place the second layer over it.
  • Frost the top and sides of the cake with the remaining frosting. Slice, serve, and enjoy!

Notes

For a richer flavor, you can add a splash of coconut extract to the frosting.
Make sure the white chocolate is cooled before adding it to the batter to avoid cooking the eggs.
This cake keeps well for up to 3 days when stored in an airtight container in the refrigerator.