Description

This White German Chocolate Cake is a delightful twist on the classic dessert, featuring a tender white cake layered with a rich coconut-pecan filling and optional fluffy white frosting. Perfect for celebrations or holiday gatherings, it combines the creamy sweetness of coconut and pecans with the light, soft crumb of white cake, offering a deliciously elegant treat.

Ingredients

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For the cake:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup whole milk
½ cup sour cream

For the coconut-pecan filling:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract

For the white frosting (optional):

1 cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare the cake pans: Preheat your oven to 350°F. Grease and flour three 8-inch cake pans or line them with parchment paper to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
Cream butter and sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
Add egg whites and extracts: Add the egg whites one at a time to the creamed mixture, beating well after each addition. Mix in vanilla extract and almond extract if using for extra flavor.
Combine milk mixture: In a separate bowl, mix whole milk and sour cream until smooth.
Combine wet and dry ingredients: Alternately add the flour mixture and the milk mixture to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to keep the batter light.
Bake the cake layers: Divide the batter evenly among the prepared pans, smoothing the tops with a spatula. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before assembling.
Make the coconut-pecan filling: In a medium saucepan, whisk together evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, for about 10-12 minutes or until the mixture thickens. Remove from heat, then stir in shredded coconut, chopped pecans, and vanilla extract. Let cool completely.
Make the white frosting (optional): Beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Mix in vanilla extract, heavy cream or milk, and a pinch of salt. Beat until the frosting is fluffy and spreadable.
Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the coconut-pecan filling evenly over the top. Repeat layering with the remaining cake layers and filling. If using, frost the sides of the cake with the white frosting and pipe a decorative border on top, leaving the filling exposed in the center.

Notes

This cake is a delightful variation of classic German chocolate, using white cake layers instead of chocolate for a lighter flavor.
For an elegant presentation, decorate the cake with extra shredded coconut or white chocolate shavings on top.
Best served at room temperature to fully enjoy the creamy textures and flavors.
You can omit the almond extract if you prefer a milder flavor.
Ensure the filling has completely cooled before assembling to prevent melting the frosting.

Prep Time: 35 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 53g
Sodium: 210mg
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 73g
Fiber: 2g
Protein: 6g
Cholesterol: 90mg