If you adore coconut-pecan goodness but crave a little twist on tradition, you’re about to fall in love with this White German Chocolate Cake. Imagine fluffy, vanilla-scented layers wrapped around a rich, buttery filling studded with coconut and pecans—the sort of cake that makes celebrations extra special but feels just as perfect for an afternoon treat with coffee. This recipe transforms the classic into a creamy white cake wonder, with every bite offering a luscious blend of sweetness, texture, and pure nostalgia.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll find that every ingredient in this White German Chocolate Cake has its own important role—whether it’s building soft sponge layers or lending signature flavor to that beautiful coconut-pecan filling. Simple pantry staples create something truly irresistible, so don’t skip any step!
- All-purpose flour: The backbone of your cake, giving it structure and a light crumb.
- Baking powder: Lifts the cake layers, making them tender and airy.
- Salt: Don’t forget this small star! It balances sweetness and boosts all the flavors.
- Unsalted butter (softened): Provides rich flavor and ensures a soft, velvety cake texture.
- Granulated sugar: Sweetens both the cake and the luscious coconut-pecan filling—plus helps with that signature golden color.
- Large egg whites: Key to a delicate, pale crumb in your cake layers.
- Vanilla extract: Brings out the best in the white cake; don’t skimp on quality!
- Almond extract (optional): Adds a subtle, sophisticated note—just a touch takes this cake over the top.
- Whole milk: Adds moisture for a soft, tender crumb in each layer.
- Evaporated milk: Base for the rich, caramelized coconut-pecan filling.
- Large egg yolks: Thicken and enrich the filling with creaminess.
- Sweetened shredded coconut: Classic chew and a burst of coconut flavor in every bite.
- Chopped pecans: Add lovely crunch and nuttiness to the filling.
How to Make White German Chocolate Cake
Step 1: Prepare the Cake Pans
Start off by preheating your oven to 350°F (175°C). Generously grease and flour three 8-inch round cake pans—this makes all the difference for flawless layers that release easily. If you want extra insurance, line the bottoms with parchment for a foolproof unmolding.
Step 2: Mix Dry Ingredients
Whisk together your flour, baking powder, and salt in a medium bowl. This little step guarantees that all your leavening and seasonings are evenly distributed, which in turn gives your White German Chocolate Cake a uniform rise and balanced flavor.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat the butter and sugar together until the mixture is light, fluffy, and slightly pale. This creaming process traps air, ensuring your cake will bake up soft and cloud-like rather than dense.
Step 4: Add Egg Whites and Extracts
Beat in the egg whites one at a time, making sure each addition is fully incorporated. This keeps your batter smooth. Next, blend in the vanilla extract (and almond, if you like a little extra aromatic flair).
Step 5: Combine Wet and Dry Ingredients
Add your flour mixture in thirds, alternating with the milk. Always begin and end with the dry ingredients. This gentle method keeps your cake batter tender, preventing overmixing, which can lead to a tough cake. Scrape down the sides to make sure everything is incorporated.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans and smooth out the tops. Bake in your preheated oven for 22–25 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
Step 7: Make the Coconut-Pecan Filling
While the cakes cool, get the filling going. In a saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Stir constantly—it will take about 10–12 minutes for the mixture to thicken. Once it’s creamy and rich, take it off the heat and stir in the vanilla, coconut, and pecans. Allow the filling to cool to room temperature; it will thicken even more as it rests.
Step 8: Assemble Your White German Chocolate Cake
Once everything has cooled, it’s time for the fun part—assembly! Place one cake layer on your favorite stand or plate, then spread a generous layer of coconut-pecan filling on top. Repeat with the remaining layers, using the filling between each and on top. You can leave the sides bare for a rustic look or frost them lightly if you’d like, but that golden filling is so gorgeous you might want it to shine.
How to Serve White German Chocolate Cake
Garnishes
Take your White German Chocolate Cake up a notch by decorating the top with white chocolate shavings, a snowfall of toasted coconut, or a sprinkle of extra chopped pecans. A few edible flowers or a drizzle of caramel add elegance for those special occasions.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve with strong coffee, a hot cup of tea, or even a glass of cold milk to balance the cake’s sweetness and complement those nutty, coconut notes.
Creative Ways to Present
For parties, try slicing and serving the cake on a collection of vintage mismatched plates for charm. Or, turn the cake into individual trifles layered in glasses with extra filling—perfect for making ahead or for portion control. You can even make mini White German Chocolate Cake cupcakes using the same batter and topping each with a spoonful of filling!
Make Ahead and Storage
Storing Leftovers
Your White German Chocolate Cake will stay moist and flavorful for days. Just cover any leftovers tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Make sure the filling is well covered to keep it from drying out.
Freezing
You can freeze the assembled cake or individual slices for up to 2 months. Wrap each slice tightly in plastic wrap and then foil, or use an airtight container. Thaw in the refrigerator overnight before serving—this helps maintain that decadent texture and flavor.
Reheating
If you prefer your cake a touch warm, just microwave individual slices for about 10–15 seconds. This softens the filling and gives the cake a just-baked aroma. Be careful not to overheat, as the filling can become runny and the cake may dry out.
FAQs
What makes White German Chocolate Cake different from classic German chocolate cake?
The star difference is the cake itself—White German Chocolate Cake uses a fluffy white or vanilla cake base instead of the usual mild chocolate. You still get the beloved coconut-pecan filling but with a lighter, more delicate cake.
Can I use a different size of cake pan?
Absolutely! If you use 9-inch pans, keep in mind your layers will be slightly thinner and may bake faster. Check with a toothpick a few minutes early to avoid over-baking.
Is it possible to make this cake gluten-free?
Yes, you can swap the all-purpose flour for a high-quality gluten-free baking blend. Just be sure it’s a 1:1 substitute designed for cakes, and check that all other ingredients are gluten-free as well.
Can I make the coconut-pecan filling ahead?
Totally! The filling can be made up to two days in advance. Simply let it cool, transfer to an airtight container, and refrigerate until you’re ready to assemble your White German Chocolate Cake.
What’s the best way to keep the layers moist?
Don’t overbake the cake and make sure to store any leftover slices covered or in a sealed container. The coconut-pecan filling also helps keep each layer moist and delicious!
Final Thoughts
If you’re looking for a showstopper that’s surprisingly easy to make and guaranteed to be a new favorite, this White German Chocolate Cake is your answer. There’s something magical about the blend of fluffy vanilla cake and gooey coconut-pecan filling that brings smiles every single time—so gather your ingredients, turn up some music, and treat yourself (and your friends!) to this lovely creation!
Print
White German Chocolate Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes (includes cooling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this White German Chocolate Cake, a twist on the classic with a luscious coconut-pecan filling. Perfect for any special occasion or simply to satisfy your sweet tooth!
Ingredients
For the cake:
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup whole milk
For the coconut-pecan filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Make the cake: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition. Mix in vanilla and almond extracts. Add the dry ingredients in thirds, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide batter evenly among the prepared pans and smooth the tops. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the filling: In a saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens, about 10–12 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature before using.
- To assemble: Layer the cooled cakes with coconut-pecan filling between each layer and on top. Leave the sides bare or frost lightly as desired.
Notes
- This version swaps traditional chocolate cake for a white or vanilla base while keeping the classic coconut-pecan filling.
- For extra flair, top with white chocolate shavings or toasted coconut.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 190mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
