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The Ultimate Moist White German Chocolate Cake with Classic Coconut Pecan Frosting

A tall slice of white german chocolate cake layered with white frosting and coconut-pecan filling, served on a blue plate.
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This recipe translates the classic German Chocolate Cake into a stunning white layer cake, featuring a moist vanilla base topped with the signature gooey coconut pecan frosting. It is a showstopper dessert for any celebration.

Ingredients

Scale
  • For the White Cake Layers:
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon white vinegar
  • For the Coconut Pecan Frosting:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut
  • 1 cup chopped pecans
  • For Assembly:
  • 1 cup white chocolate chips (optional, for batter)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the egg whites, milk, and vanilla extract until just combined.
  5. With the mixer on low, gradually add half of the wet mixture to the dry ingredients, mixing until just incorporated. Scrape down the sides.
  6. Add the remaining wet mixture and the white vinegar. Beat on medium speed for 1 minute, then scrape down the sides again. Do not overmix.
  7. If using, gently fold in the white chocolate chips.
  8. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Make the Coconut Pecan Frosting: In a medium saucepan, combine the butter, brown sugar, evaporated milk, egg yolks, vanilla extract, and salt.
  11. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not let it boil rapidly.
  12. Remove the pan from the heat. Stir in the sweetened coconut and chopped pecans. Let the frosting cool for about 20 minutes until it is thick enough to spread but still soft.
  13. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and spread with another third of the frosting. Top with the final layer.
  14. Use the remaining frosting to cover the top and sides of the cake. Allow the frosting to set slightly before slicing.

Notes

  • For an incredibly moist cake, ensure your butter and milk are at true room temperature before mixing.
  • If you want a cheesecake center, pour half the batter into one 9-inch pan. Pour 8 ounces of softened cream cheese mixed with 1/4 cup sugar over the batter. Top with the remaining batter and bake, adjusting time as needed.
  • This cake is best served the day it is made, as the coconut pecan frosting is soft.

Nutrition

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