This White German Chocolate Cake is a rich and elegant twist on the classic German chocolate cake. Instead of traditional chocolate cake layers, this version features soft, buttery white cake layers filled and topped with the iconic coconut-pecan frosting. Finished with a silky cream cheese frosting, it’s the perfect dessert for birthdays, holidays, weddings, or any special celebration.
Prep Time: 35 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 12–14
Ingredients
For the White Cake
- 2½ cups (315 g) all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 5 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup whole milk, room temperature
For the Coconut-Pecan Filling
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks, lightly beaten
- ½ cup (113 g) unsalted butter
- 1 teaspoon vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting
- 8 ounces (225 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (if needed)
Optional Garnish
- Toasted pecans
- Toasted coconut flakes
- White chocolate curls
- Fresh berries
Equipment
- Two 9-inch round cake pans
- Large mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Cooling racks
- Offset spatula
Instructions
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3: Make the Cake Batter
In a large bowl, beat the butter and sugar for 3–5 minutes until light and fluffy.
Add the egg whites one at a time, beating well after each addition.
Mix in the vanilla and almond extract.
Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour. Mix just until combined.
Step 4: Bake
Divide the batter evenly between the prepared cake pans.
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Coconut-Pecan Filling
Step 5: Cook the Filling
In a medium saucepan, combine:
- Evaporated milk
- Sugar
- Egg yolks
- Butter
Cook over medium-low heat, stirring constantly for 10–12 minutes, until the mixture thickens enough to coat the back of a spoon.
Do not allow it to boil.
Remove from the heat and stir in:
- Vanilla extract
- Shredded coconut
- Chopped pecans
Allow the filling to cool completely before assembling the cake.
Make the Cream Cheese Frosting
Step 6: Prepare the Frosting
Beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar.
Mix in the vanilla extract.
If necessary, add heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency.
Assemble the Cake
Step 7: Layer the Cake
Place one cake layer on a serving plate.
Spread half of the coconut-pecan filling evenly over the top.
Add the second cake layer.
Spread the remaining coconut-pecan filling over the top.
Frost the sides of the cake with the cream cheese frosting.
Step 8: Decorate
Garnish with:
- Toasted pecans
- Toasted coconut
- White chocolate curls
- Fresh berries, if desired
Refrigerate the cake for 30 minutes before slicing for cleaner cuts.
Serving Suggestions
Serve with:
- Fresh strawberries
- Vanilla bean ice cream
- Coffee
- Tea
- Sparkling wine
- Whipped cream
Tips for Success
- Use room-temperature ingredients for the smoothest batter.
- Stir the coconut-pecan filling constantly to prevent curdling.
- Let the filling cool completely before assembling the cake.
- Toast the pecans and coconut for extra flavor.
- Chill the cake before slicing for neat, bakery-style pieces.
Variations
White Chocolate German Cake
Fold 1 cup of white chocolate chips into the cake batter.
Lemon White Cake
Add 1 tablespoon of lemon zest for a bright citrus flavor.
Raspberry White German Cake
Spread a thin layer of raspberry preserves between the cake and coconut filling.
Cupcake Version
Divide the batter into cupcake liners and bake for 18–22 minutes.
Layered Celebration Cake
Bake the batter in three 8-inch pans for a taller, more elegant cake.
Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Freeze unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
Reheating: Best served chilled or brought to room temperature for 20–30 minutes before serving.
Nutrition (Approximate Per Serving)
- Calories: 690
- Protein: 8g
- Fat: 36g
- Carbohydrates: 84g
- Fiber: 2g
- Sugar: 62g
- Sodium: 270mg