A delightful twist on the classic German chocolate cake, this white version maintains all the coconut-pecan goodness you love while offering a lighter, more elegant presentation. The tender white cake layers are frosted with a heavenly coconut-pecan filling that’s been reimagined without the traditional dark chocolate.
Perfect for special occasions or when you want to wow your guests with something unexpected, this White German Chocolate Cake combines familiar flavors in an innovative way that’s sure to become a new family favorite.
Why You’ll Love This
- Unique spin on a beloved classic dessert
- Light and tender crumb texture
- Can be made ahead for special occasions
- Beautiful presentation without fancy decorating skills
- Perfect balance of sweet coconut and nutty flavors
Ingredients
- 2 1/2 cups all-purpose flour – Spooned and leveled, this keeps it fluffy.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened – Let’s be real; room temp butter is a lifesaver here.
- 2 cups granulated sugar
- 3 large eggs, at room temperature – Room temp makes everything so much easier to mix!
- 1 tablespoon vanilla extract – The good stuff, since it’s really coming through in this cake.
- 1 cup whole milk, at room temp – Adds just the right amount of richness.
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- Cream butter and sugar until light and fluffy, about 3 minutes.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and milk to butter mixture.
- Beat egg whites until stiff peaks form, then fold into batter.
- Divide batter between prepared pans and bake for 25 minutes.
- For frosting, combine condensed milk, coconut, and pecans in a saucepan.
- Cook frosting mixture until thickened, stirring constantly.
- Cool layers completely before frosting.
- Spread filling between layers and on top of cake.
Tips & Variations
- Toast the pecans and coconut before using for enhanced flavor
- Use clear vanilla extract to maintain the pure white color
- Add a touch of almond extract for extra depth
- Make the frosting a day ahead to save time
- For extra richness, brush cake layers with coconut milk
Serving Suggestions
Serve this elegant cake with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. For a beautiful presentation, garnish with additional toasted coconut flakes and whole pecan halves around the top edge of the cake.
Notes
- Store covered at room temperature for up to 3 days
- Cake layers can be frozen for up to 1 month
- Frosting should be spreadable but not runny
- Test cake doneness when a toothpick comes out clean
FAQs
- Can I make this cake ahead of time? Yes, you can bake the layers up to 2 days in advance and store wrapped in plastic wrap.
- Why did my cake sink in the middle? This usually happens if the oven door is opened during baking or if the batter is overmixed.
- Can I use unsweetened coconut? Yes, but you may want to increase the sugar in the frosting slightly to compensate.
- Can I freeze the finished cake? It’s best to freeze only the unfrosted layers, as the coconut-pecan frosting may change texture when frozen.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 2 1/2 cups all-purpose flour – Spooned and leveled, this keeps it fluffy.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened – Let’s be real; room temp butter is a lifesaver here.
- 2 cups granulated sugar
- 3 large eggs, at room temperature – Room temp makes everything so much easier to mix!
- 1 tablespoon vanilla extract – The good stuff, since it’s really coming through in this cake.
- 1 cup whole milk, at room temp – Adds just the right amount of richness.
Steps
- Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
- Cream butter and sugar until light and fluffy, about 3 minutes.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and milk to butter mixture.
- Beat egg whites until stiff peaks form, then fold into batter.
- Divide batter between prepared pans and bake for 25 minutes.
- For frosting, combine condensed milk, coconut, and pecans in a saucepan.
- Cook frosting mixture until thickened, stirring constantly.
- Cool layers completely before frosting.
- Spread filling between layers and on top of cake.
Notes
- Store covered at room temperature for up to 3 days
- Cake layers can be frozen for up to 1 month
- Frosting should be spreadable but not runny
- Test cake doneness when a toothpick comes out clean
