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Showstopper White German Chocolate Cake with Coconut Pecan Frosting

A tempting slice of white german chocolate cake featuring layers of light cake, coconut-pecan filling, and thick white frosting topped with toasted coconut.
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This recipe gives you a moist white cake base, replacing the traditional chocolate layers, topped with the classic, rich coconut pecan frosting. It is a decadent, visually appealing dessert perfect for celebrations.

Ingredients

Scale
  • For the White Cake Layers:
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk, room temperature
  • 1/2 cup white chocolate chips, melted and cooled slightly (optional, for deeper flavor)
  • For the Coconut Pecan Frosting:
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut, sweetened
  • 1 1/2 cups chopped pecans
  • For Assembly:
  • 1 cup cream cheese, softened (for cheesecake center variation)
  • 1/4 cup granulated sugar (for cheesecake center variation)
  • 1 large egg (for cheesecake center variation)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted white chocolate, if using.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  5. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick 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.
  6. Prepare the Coconut Pecan Frosting: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and evaporated milk. Bring the mixture to a boil, stirring constantly. Boil for exactly 3 minutes. Remove from heat.
  7. In a small bowl, whisk the egg yolks lightly. Slowly temper the yolks by whisking a small amount of the hot sugar mixture into the yolks, then pour the yolk mixture back into the saucepan. Return to low heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes). Do not let it boil again.
  8. Remove from heat and stir in the vanilla, coconut, and pecans. Let the frosting cool completely to room temperature; it will thicken as it cools.
  9. (Optional Cheesecake Center): While the cakes cool, mix the softened cream cheese, 1/4 cup sugar, and 1 egg until smooth. This filling is poured into the center of one cake layer during assembly.
  10. Assemble the Cake: Place the first cake layer on your serving plate. If using the cheesecake center, spread the cream cheese mixture evenly over this layer. Top with the second cake layer.
  11. Spread a thin layer of the cooled coconut pecan frosting over the top and sides of the cake. Place the final layer on top. Cover the entire cake with the remaining coconut pecan frosting. This decadent white German chocolate cake is now ready.

Notes

  • For a truly moist cake, make sure your butter, eggs, and milk are at true room temperature before mixing.
  • If you skip the optional cheesecake center, you can use a simple vanilla buttercream to fill between the white layers before frosting the outside with the coconut pecan mixture.
  • If the coconut pecan frosting seems too thin after cooling, you can briefly place it in the refrigerator for 15 minutes, stirring every 5 minutes, until it reaches a spreadable consistency.
  • To achieve a showstopper look, press extra chopped pecans around the base of the cake.

Nutrition

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