White German Chocolate Cake (Printable)
Moist white chocolate layers filled with creamy coconut-pecan frosting for an elegant dessert experience.
# What You Need:
→ White Chocolate Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 6 oz white chocolate, melted and cooled
08 - 1 1/2 teaspoons vanilla extract
09 - 1 cup whole milk, room temperature
→ Coconut-Pecan Filling
10 - 1 cup granulated sugar
11 - 1 cup evaporated milk
12 - 3 large egg yolks
13 - 1/2 cup unsalted butter
14 - 1 1/4 cups sweetened shredded coconut
15 - 1 cup chopped pecans
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
→ Assembly
18 - 4 oz white chocolate, chopped for garnish
19 - Extra coconut or pecans for decoration
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until evenly combined.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition.
04 - Fold in melted cooled white chocolate and vanilla extract until just combined.
05 - Add flour mixture to wet ingredients in three parts, alternating with milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Divide batter evenly among prepared pans. Bake for 22 to 26 minutes until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Combine sugar, evaporated milk, egg yolks, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until thickened and golden, approximately 10 to 12 minutes.
08 - Remove from heat. Stir in coconut, pecans, vanilla, and salt until evenly distributed. Allow to cool to room temperature.
09 - Place one cake layer on serving plate. Spread with one-third of the coconut-pecan filling. Repeat with remaining layers and filling. Garnish with chopped white chocolate, coconut, or pecans as desired.
10 - Refrigerate cake for 1 hour before slicing to ensure cleaner cuts.
# Expert Suggestions:
01 -
- The white chocolate makes everything taste like a fancy bakery cake but its actually easier than the original version
- That coconut pecan filling is so good you will want to eat it straight from the pan
02 -
- The filling absolutely must cool completely or it will melt right off your cake layers
- Room temperature ingredients prevent the batter from curdling or separating
03 -
- Toast the coconut and pecans in a 350°F oven for 5 minutes before adding them to the filling for extra depth
- If the filling gets too thick, gently reheat it with a splash of evaporated milk until spreadable again