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A slice of homemade white German chocolate cake with coconut pecan frosting and white chocolate drizzle on a white plate.

White German Chocolate Cake

A tender, moist white cake layered with rich coconut pecan frosting and infused with white chocolate for a surprising twist on the classic White German Chocolate Cake.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best white german chocolate cake, Best white German chocolate cake recipe, Old fashioned white german chocolate cake, White German Chocolate Cake, White german chocolate cake pioneer woman, White german chocolate cake recipe, White German chocolate cake with Cheesecake center
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling & Assembly Time: 1 hour
Total Time: 2 hours
Servings: 12
Calories: 620kcal
Cost: $14

Equipment

  • 9-inch round cake pans (Greased and floured)
  • Electric mixer (Stand or handheld)
  • Saucepan (Medium, heavy-bottomed)
  • Wire cooling racks (For even cooling)
  • Mixing bowls (For batter, frosting, and toasting)
  • Rubber spatula (For folding and spreading)

Ingredients

For the White Cake:

  • 2 ½ cups All-purpose flour - Sifted for accuracy
  • 2 cups Granulated sugar
  • 1 cup Unsalted butter - Room temperature
  • 4 Large eggs - Room temperature
  • 1 cup Buttermilk - Room temperature
  • 2 teaspoon Pure vanilla extract
  • 2 ½ teaspoon Baking powder
  • ½ teaspoon Fine salt
  • 1 cup White chocolate chips - Optional, folded into batter

For the Coconut Pecan Frosting:

  • 1 ½ cups Sweetened shredded coconut - Toasted
  • 1 cup Chopped pecans - Toasted
  • 1 ½ cups Granulated sugar
  • 1 ½ cups Evaporated milk
  • 4 Egg yolks
  • ¾ cup Unsalted butter - Cut into pieces
  • 2 teaspoon Pure vanilla extract

Assembly Extras:

  • ½ cup Toasted coconut flakes - For topping
  • ¼ cup White chocolate shavings - Optional garnish
  • 12 Whole pecans - For decoration

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour three 9-inch pans. Toast coconut and pecans.
  • Cream butter and sugar. Add eggs one at a time, then mix in vanilla.
    Creamed butter and sugar mixture in a mixing bowl for white German chocolate cake, surrounded by flour, eggs, and white chocolate chips on a rustic wooden counter.
  • Alternate adding flour mixture and buttermilk. Fold in white chocolate chips if using.
  • Divide batter into pans. Bake for 25–30 minutes. Cool in pans, then transfer to wire racks.
  • Cook evaporated milk, sugar, and egg yolks until thick. Add butter, vanilla, coconut, pecans.
    Homemade coconut pecan frosting being stirred on the stovetop for white German chocolate cake, with shredded coconut and pecans in a creamy custard base.
  • Layer and frost the cake. Decorate with extra coconut, pecans, and white chocolate shavings.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 160g | Calories: 620kcal | Carbohydrates: 68g | Protein: 7g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 220mg | Potassium: 180mg | Fiber: 3g | Sugar: 48g | Vitamin A: 750IU | Vitamin C: 0.3mg | Calcium: 110mg | Iron: 2mg