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Moist White German Chocolate Cake with Classic Coconut-Pecan Frosting

A close-up of a moist slice of white German chocolate cake layered with frosting and topped with coconut and pecans.
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Make this decadent White German Chocolate Cake featuring moist white cake layers and rich, traditional coconut-pecan frosting. This recipe delivers a showstopper dessert perfect for celebrations.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 cup boiling water
  • 1/2 cup white chocolate chips (optional, for extra flavor)
  • For the Frosting: 1 cup evaporated milk
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for two minutes.
  4. Slowly mix in the milk and vegetable oil until just combined. Do not overmix.
  5. Stir in the white chocolate chips, if using. Carefully pour the boiling water into the batter and mix on low speed until smooth. The batter will be thin.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a wooden pick 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.
  8. Prepare the frosting: Combine evaporated milk, sugar, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 8 to 10 minutes.
  9. In a separate bowl, whisk the egg yolks and vanilla. Slowly temper the yolks by whisking in about 1/2 cup of the hot milk mixture. Pour the tempered yolks back into the saucepan.
  10. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Remove from heat.
  11. Stir in the coconut and pecans. Let the frosting cool completely to room temperature; it will thicken as it cools.
  12. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the coconut-pecan frosting evenly over the top. Repeat with the second layer. Top with the final cake layer. Frost the top and sides of the cake with the remaining frosting.

Notes

  • For an extra moist cake, you can brush the cooled layers lightly with simple syrup before frosting.
  • If you prefer a variation with a cheesecake center, bake the first layer, pour in a prepared cheesecake batter layer, top with the second cake layer, and bake together before continuing.
  • Toast the pecans lightly before adding them to the frosting for deeper flavor.

Nutrition

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