This White German Chocolate Cake offers a luscious twist on the traditional favorite, pairing light and fluffy white cake layers with the rich, nutty goodness of classic coconut-pecan frosting. It’s a beautiful and indulgent dessert that combines textures and flavors in perfect harmony. Whether you’re celebrating a birthday, holiday, or simply satisfying a sweet craving, this cake is guaranteed to impress and delight.
Why You’ll Love This Recipe
This cake combines simplicity and elegance in one unforgettable dessert. The white cake layers are soft and tender, made extra moist with buttermilk, while the homemade coconut-pecan frosting provides a caramel-like richness that complements the light base beautifully. With minimal decorating required, it’s as practical as it is impressive—ideal for novice bakers and experienced cooks alike. Perfect for gatherings, holidays, or as a special treat.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 package white cake mix
1 cup buttermilk
1/2 cup vegetable oil
4 large egg whites
1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
1/2 cup unsalted butter
1 cup granulated sugar
1 cup evaporated milk
3 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
directions
Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed until the batter is smooth and well blended.
Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Coconut-Pecan Frosting:
In a medium saucepan over medium heat, melt the butter. Stir in the sugar, evaporated milk, egg yolks, and vanilla extract. Cook, stirring constantly, for 10–12 minutes or until the mixture thickens and turns a rich, golden color.
Remove from heat and mix in the shredded coconut and chopped pecans. Let the frosting cool slightly before assembling the cake.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous portion of the coconut-pecan frosting over the top. Place the second layer on top and spread the remaining frosting over the top and sides of the cake. Slice and serve once set.
Servings and timing
Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories per serving: Approximately 520 kcal
Variations
Add Chocolate Chips: Sprinkle mini white or semi-sweet chocolate chips between the layers for added sweetness.
Layered Look: Divide the batter into three thinner layers for an elegant, tiered appearance.
Nut-Free Option: Omit the pecans if desired or substitute with toasted sunflower seeds for crunch.
Coconut Milk Frosting: Use canned coconut milk instead of evaporated milk for added coconut flavor.
Cupcake Version: Pour the batter into cupcake liners and top each with a spoonful of frosting for easy serving.
storage/reheating
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture. The cake may also be frozen (frosted or unfrosted) for up to 1 month. Thaw in the refrigerator overnight before serving.
FAQs
Can I make the frosting in advance?
Yes, you can prepare the frosting up to 2 days in advance. Store it in the refrigerator and allow it to come to room temperature before spreading.
Can I use homemade white cake instead of a mix?
Absolutely. A homemade white cake recipe can be used in place of the mix for a more from-scratch version.
What’s the best way to toast pecans?
Spread them in a single layer on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring halfway through.
Can I use sweetened condensed milk instead of evaporated milk?
No, sweetened condensed milk is much thicker and sweeter, which would alter the consistency and flavor of the frosting.
Can I make this cake gluten-free?
Yes, substitute the cake mix with a gluten-free white cake mix and check that all other ingredients are certified gluten-free.
Does the frosting set firmly?
Yes, as it cools, the frosting thickens and sets to a creamy, spreadable consistency that holds well on the cake.
Can I use a 9×13-inch pan instead of round pans?
Yes, you can bake the cake in a 9×13-inch pan and spread the frosting over the top for a more casual presentation.
Can I freeze leftover slices?
Yes, wrap individual slices in plastic wrap and freeze in a freezer-safe container for up to a month.
How do I prevent the cake from sticking to the pans?
Grease and flour the pans well, or use parchment rounds for easier release.
Can I make it without buttermilk?
You can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar, let sit for 5 minutes.
Conclusion
White German Chocolate Cake is a refreshing twist on a beloved classic, combining light, moist layers with the rich, comforting flavors of coconut and pecans. Whether for birthdays, holidays, or any occasion in need of a standout dessert, this cake offers an elegant and satisfying experience with every slice. It’s easy to prepare yet delivers on flavor and visual appeal, making it a must-bake favorite.
White German Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White German Chocolate Cake is a dreamy twist on the classic—with fluffy white cake layers and a decadent coconut-pecan frosting. Perfect for birthdays, celebrations, or anytime you crave a slice of rich, sweet indulgence! #whitegermanchocolatecake #coconutpecanfrosting
Ingredients
For the Cake:
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1 package white cake mix
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1 cup buttermilk
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1/2 cup vegetable oil
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4 large egg whites
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1 teaspoon vanilla extract
For the Coconut-Pecan Frosting:
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1/2 cup unsalted butter
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1 cup granulated sugar
-
1 cup evaporated milk
-
3 large egg yolks
-
1 teaspoon vanilla extract
-
1 1/2 cups sweetened shredded coconut
-
1 cup chopped pecans
Instructions
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Prepare Cake Layers:
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
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In a large bowl, beat together white cake mix, buttermilk, oil, egg whites, and vanilla until smooth.
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Pour into pans and bake for 25–30 minutes or until a toothpick comes out clean.
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Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
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Make Frosting:
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In a medium saucepan, melt butter over medium heat. Add sugar, evaporated milk, egg yolks, and vanilla.
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Cook, stirring constantly, for 10–12 minutes until thick and golden.
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Remove from heat and mix in coconut and pecans. Let cool slightly.
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Assemble Cake:
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Spread the frosting between layers, on top, and around the sides of the cake.
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Slice and enjoy!
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Notes
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Chill the cake before slicing for cleaner cuts.
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Store leftovers in the fridge for up to 4 days.
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Add a touch of almond extract to the cake batter for a flavor twist.
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