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Moist White German Chocolate Cake with Classic Coconut Pecan Frosting

A close-up slice of white German chocolate cake with coconut pecan frosting layers.
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Create a showstopper celebration cake with this recipe for Moist White German Chocolate Cake. This version uses tender white cake layers topped with the classic, rich coconut pecan frosting, offering a lighter, elegant twist on the traditional dessert.

Ingredients

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  • 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 almond extract
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup evaporated milk (for frosting)
  • 1/2 cup heavy cream (for frosting)
  • 4 large egg yolks (for frosting)
  • 1 cup sweetened flaked coconut (for frosting)
  • 1 cup chopped pecans (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 3/4 cups sugar, baking powder, and salt for the cake.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg whites, milk, vanilla extract, and almond extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the Coconut Pecan Frosting: In a medium saucepan, combine 1 cup sugar, evaporated milk, heavy cream, and egg yolks. 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 boil.
  9. Remove the saucepan from the heat. Stir in the coconut and pecans. Let the frosting cool slightly, about 15 minutes, stirring occasionally as it cools. The frosting will thicken as it cools.
  10. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of coconut pecan frosting over the top. Repeat with the second layer. Place the final layer on top.
  11. Frost the top and sides of the cake with the remaining frosting. Allow the cake to set before slicing.

Notes

  • For a bakery-style cake, use room temperature ingredients for the white cake layers to ensure a fine, moist crumb structure.
  • If you want a cheesecake swirl center, prepare a small batch of cream cheese filling (4 oz cream cheese, 1/4 cup sugar, 1 egg yolk) and pour it into the center of the batter in one pan before baking. Reduce the baking time slightly.
  • Toast the pecans lightly before adding them to the frosting for deeper flavor.

Nutrition

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