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
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1 cup evaporated milk
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3 large egg yolks
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1 teaspoon vanilla extract
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1 1/2 cups sweetened shredded coconut
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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.
