White German Chocolate Cake consists of three layers of white chocolate flavored cake covered in a super gooey Coconut Pecan Frosting. It’s a showstopper holiday dessert and the frosting is to die for.
The cake batter is light and fluffy and the perfect contrast to a dense, ultra-sweet coconut pecan frosting.
German Chocolate Cakes are always wonderfully indulgent and this one does not disappoint. It’s a cake worthy of any special occasion and the white chocolate is a nice change-up. This White German Chocolate Cake is perfect for those who love the frosting on a German Chocolate cake, but don’t like chocolate cake. The white chocolate flavor is really mild and delicious.
Tips for making White German Chocolate Cake:
- Use parchment paper to line the cake pans and you won’t have to worry about the cakes sticking to the pans.
- Use a good quality white chocolate. I use Baker’s chocolate.
- You will need to beat 4 egg whites for the cake batter. Egg whites beat more easily when they are at room temperature.
This White German Chocolate Cake is a little bit labor intensive, but it is totally worth it. It’s a really rich cake so it will feed a large crowd.
More German Chocolate Recipes
- German Chocolate Cheesecake
- German Chocolate Milkshakes
- German Chocolate Upside-Down Cake
- German Chocolate Pancakes
- German Chocolate Fudge
- 1 (4-ounce) bar white baking chocolate, chopped
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter (salted), softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 1/4 cups buttermilk
Coconut Pecan Frosting
- 2 1/2 cups finely chopped pecans
- 3 (5-ounce) cans evaporated milk
- 1 1/4 cups granulated sugar
- 1 cup butter (salted)
- 2/3 cup firmly packed light brown sugar
- 5 large egg yolks, lightly beaten
- 3 1/2 cups sweetened shredded coconut
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Grease 3 (9-inch) cake pans. Line bottoms of pans with parchment paper. Lightly grease the parchment paper.
- Microwave white chocolate in a microwave-safe bowl at 20 second increments until smooth when stirred. Let cool 5 minutes.
- Whisk together flour, baking soda, and salt in a medium bowl.
- Beat butter at medium speed with an electric mixer until creamy.
- Gradually beat in sugar.
- Beat in egg yolks one at a time, beating just until blended.
- Beat in melted white chocolate and vanilla.
- Add flour mixture, alternating with buttermilk, beginning and ending with flour mixture and beating at low speed until blended after each addition.
- In a clean bowl and with a clean whisk attachment, beat egg whites until medium-stiff peaks form. Gently fold into batter in two additions.
- Divide batter evenly between the 3 cake pans. Smooth it out with a rubber spatula.
- Bake 20 to 22 minutes. Let cool in pans for 10 minutes and then remove to cooling racks to cool completely.
- To make frosting, toast pecan on a baking sheet in a 350 degree oven for 8 to 10 minutes.
- In a 3-quart saucepan with a heavy bottom, cook evaporated milk, sugar, butter, light brown sugar, and egg yolks over medium heat. Stir constantly and cook until mixture thickens up somewhat. You need to cook and stir it for at least a good 10 minutes.
- Remove from heat and stir in vanilla extract, coconut, and pecans. Pour into a large bowl. Let cool, stirring occasionally for an hour. At this point it should be thick enough to frost the cake layers.
- Spread frosting in between cake layers and to cover top and sides.
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Recipe adapted from Southern Living
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