🤍🥥 White German Chocolate Cake
This White German Chocolate Cake is pure Southern-style comfort in every bite! A soft, moist white cake gets layered with a rich, buttery coconut-pecan frosting that’s sweet, creamy, nutty, and completely irresistible.
⏱ Recipe Information
Prep Time: 25 minutes
Bake Time: 25–30 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Yield: 12–16 servings
Difficulty: Easy
🛒 Ingredients
🤍 White Cake
- 1 box (15.25 oz / 432 g) white cake mix
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
🥥 Coconut-Pecan Frosting
- 1 cup (240 ml) evaporated milk
- 1 cup (200 g) granulated sugar
- 3 large egg yolks
- ½ cup (113 g) unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups (120 g) sweetened shredded coconut
- 1 cup (110 g) chopped pecans
- ¼ teaspoon salt
Optional Decoration
- Toasted pecan halves
- Extra shredded coconut
- White chocolate shavings
Instructions
🤍 1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease two 8-inch or 9-inch round cake pans.
Line the bottoms with parchment paper, then lightly grease the parchment.
🧁 Make the Cake
2. Combine the Cake Ingredients
In a large mixing bowl, combine:
- White cake mix
- Buttermilk
- Vegetable oil
- Eggs
- Vanilla extract
Beat with an electric mixer on medium speed for approximately 2 minutes, scraping down the sides of the bowl as needed.
The batter should be smooth and creamy.
3. Divide the Batter
Divide the batter evenly between the prepared cake pans.
Smooth the tops with a spatula.
🔥 4. Bake
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Don’t overbake.
❄️ 5. Cool the Cakes
Let the cakes cool in their pans for approximately 10 minutes.
Run a thin knife around the edges, then carefully turn them out onto wire racks.
Remove the parchment paper.
Allow the layers to cool completely.
🥥 Make the Coconut-Pecan Frosting
6. Combine the Base Ingredients
In a medium saucepan, whisk together:
- Evaporated milk
- Sugar
- Egg yolks
- Butter
- Salt
Place over medium-low heat.
7. Cook Until Thickened
Cook for approximately 10–12 minutes, stirring constantly.
The mixture should gradually become thick enough to coat the back of a spoon.
Don’t allow it to boil aggressively.
Important: Keep stirring continuously to prevent the egg yolks from scrambling and the milk mixture from scorching.
8. Add Vanilla
Remove the saucepan from the heat.
Stir in the vanilla extract.
9. Add Coconut & Pecans
Fold in the shredded coconut and chopped pecans.
Mix until evenly distributed.
Transfer the frosting to a bowl and let it cool until thick, warm, and spreadable.
It will continue to firm as it cools.
🎂 Assemble the Cake
10. Add the First Layer
Place one completely cooled cake layer on a serving plate.
Spread a generous layer of coconut-pecan frosting over the top.
11. Add the Second Layer
Place the second cake layer on top.
Press down very gently to secure it.
Spread the remaining coconut-pecan frosting over the top and allow some to naturally cascade down the sides.
This cake looks beautiful with a rustic finish, so there’s no need for perfectly smooth sides.
✨ 12. Decorate
Top with toasted pecan halves, extra coconut, or white chocolate shavings if desired.
Let the assembled cake rest for 20–30 minutes before slicing so the frosting can settle.
⭐ Chef’s Tips
Use Buttermilk
Buttermilk adds moisture and a subtle tang that makes the boxed cake taste much more homemade.
Don’t Overbake
White cake can dry out quickly. Remove it as soon as a toothpick comes out clean.
Cook the Frosting Slowly
The coconut-pecan frosting needs gentle, steady heat. Rushing it can cause the eggs to scramble.
Cool the Frosting Before Assembly
If it’s too hot, it can soften the cake and slide off the layers.
Toast the Pecans
For an even deeper flavor, toast the pecans in a dry skillet for 3–5 minutes, then cool and chop them.
🥥 Delicious Variations
Extra Coconut
Add another ½ cup shredded coconut for a more pronounced coconut flavor.
Chocolate Drizzle
Drizzle melted semisweet chocolate over the finished cake for a subtle German-chocolate-inspired finish.
Three-Layer Cake
Bake the batter in three 8-inch pans and divide the frosting between all three layers.
Cupcakes
Divide the batter among lined muffin cups and bake for approximately 18–22 minutes. Cool and top with coconut-pecan frosting.
🧊 Storage
Because the frosting contains eggs and dairy, store the cake covered in the refrigerator.
Refrigerator: Up to 4 days.
For the best texture, allow slices to sit at room temperature for approximately 20–30 minutes before serving.
❄️ Freezing
Freeze unfrosted cake layers individually, tightly wrapped, for up to 2 months.
Thaw overnight in the refrigerator before assembling.
The coconut-pecan frosting is best prepared fresh.
🤍🥥 Recipe Summary
This White German Chocolate Cake takes the classic Southern German chocolate flavor combination and puts it on a soft, tender white cake.
Every bite brings together moist vanilla cake, buttery coconut, toasted pecans, and rich caramel-like frosting.
It’s easy enough for a weekend bake and special enough for birthdays, holidays, and family celebrations. 🤍🥥🍰