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White German Chocolate Cake

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This White German Chocolate Cake is a delightful twist on the classic dessert. Featuring a moist white cake layered with the signature coconut-pecan filling and frosting, it’s a decadent treat perfect for celebrations and special occasions.

Ingredients

Scale

For a 2-layer 9-inch cake:

  • For the cake:
    • 2 1/2 cups (310 g) all-purpose flour
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup (225 g) unsalted butter, softened
    • 2 cups (400 g) granulated sugar
    • 4 large egg whites
    • 1 teaspoon vanilla extract
    • 1 cup (240 ml) whole milk
  • For the coconut-pecan filling:
    • 1 cup (200 g) granulated sugar
    • 1 cup (240 ml) evaporated milk
    • 1/2 cup (115 g) unsalted butter
    • 3 large egg yolks
    • 1 teaspoon vanilla extract
    • 1 1/2 cups (120 g) sweetened shredded coconut
    • 1 cup (120 g) chopped pecans
  • For garnish (optional):
    • White chocolate shavings or curls
    • Extra toasted pecans or coconut

Instructions

  • Prepare the cake:
    • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, and salt.
    • In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
    • Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.
    • Gradually add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix until just combined.
    • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  • Make the coconut-pecan filling:
    • In a medium saucepan, combine the sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-12 minutes).
    • Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the filling cool completely before using.
  • Assemble the cake:
    • Place one cake layer on a serving plate or cake stand. Spread half of the coconut-pecan filling evenly on top.
    • Place the second cake layer on top and spread the remaining filling over the top of the cake.
  • Garnish and serve:
    • Decorate with white chocolate shavings, extra pecans, or toasted coconut, if desired.
    • Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • For a richer flavor, toast the coconut and pecans before adding them to the filling.
  • To make the cake extra moist, brush the layers with a simple syrup (1 part sugar to 1 part water) before adding the filling.
  • If you prefer a taller cake, double the recipe for three or four layers.

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