Description
This easy homemade white German chocolate cake features fluffy white cake layers infused with white chocolate and a rich coconut-pecan frosting. It’s a show-stopping dessert perfect for Sunday baking, special occasions, or whenever you crave a decadent treat.
Ingredients
- 2 1/2 cups all-purpose flour (sifted for fluffier cake)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 6 ounces good-quality white chocolate, melted and slightly cooled
- 1 tablespoon pure vanilla extract
- 1 cup whole milk, room temperature (or unsweetened almond milk for dairy-free)
- For the Coconut-Pecan Frosting:
- 1 cup granulated sugar
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 3 large egg yolks, lightly beaten
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans (toasted for extra flavor, optional)
- 1 teaspoon vanilla extract
- Optional Garnishes:
- White chocolate curls or shavings
- Extra toasted coconut
- Pecan halves
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. Grease parchment.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
- Add melted, cooled white chocolate and vanilla extract. Mix until just combined.
- With mixer on low, add flour mixture in three parts, alternating with milk. Start and end with flour. Mix until just combined; do not overmix.
- Divide batter evenly between prepared pans. Smooth tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and tops spring back when pressed. Rotate pans halfway through baking.
- Cool cakes in pans for 10 minutes, then run a knife around edges and turn out onto a wire rack. Peel off parchment and cool completely before frosting.
- For the frosting: In a medium saucepan, combine sugar, evaporated milk, butter, and beaten egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes). Remove from heat.
- Stir in coconut, chopped pecans, and vanilla extract. Let cool until just warm, stirring occasionally. Frosting will thicken as it cools.
- To assemble: Place one cake layer on serving plate. Spread half the coconut-pecan frosting on top. Top with second cake layer and spread remaining frosting over the top.
- Garnish with white chocolate curls, extra coconut, or pecan halves if desired.
- For neater slices, chill cake for 30 minutes before serving.
Notes
For best results, use high-quality white chocolate and room temperature ingredients. Don’t overmix the batter after adding flour. The coconut-pecan frosting thickens as it cools; if too thick, add a splash of milk. Cake layers and frosting can be made ahead. For gluten-free or dairy-free adaptations, see substitution tips. Store leftovers tightly covered in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 42
- Sodium: 210
- Fat: 24
- Saturated Fat: 13
- Carbohydrates: 62
- Fiber: 2
- Protein: 7
Keywords: white German chocolate cake, coconut pecan frosting, white chocolate cake, homemade cake, Sunday baking, easy dessert, potluck cake, birthday cake, classic cake, crowd-pleaser