If you love the flavors of a classic German Chocolate Cake but want a lighter, more unique twist, this White German Chocolate Cake is for you! Imagine layers of tender, fluffy white cake smothered in a rich, buttery coconut-pecan frosting that balances sweetness with a nutty, caramel-like flavor. It’s indulgent yet elegant—a showstopper for any occasion!

Why You’ll Love This Recipe

This recipe marries the classic decadence of German Chocolate Cake with a lighter, less dense base, resulting in a dessert that feels less heavy but every bit as flavorful. Here’s why this cake will win over your heart (and taste buds):

Unique Flavor: The sweet nuttiness of the coconut-pecan frosting pairs beautifully with the light and fluffy white cake.
Perfect for Special Occasions: With its eye-catching layers and indulgent topping, it’s a dessert that impresses at parties, birthdays, or anniversaries.
Easy Yet Elegant: While it looks like it came straight from a bakery, the recipe uses a cake mix, simplifying the process without sacrificing taste.

What Does White German Chocolate Cake Taste Like?

This cake is pure magic. The white cake layers are tender, subtly sweet, and provide a perfect base for the rich coconut-pecan frosting. The frosting itself is buttery and creamy with delightful texture from shredded coconut and crunchy pecans. Together, they create a dessert that’s sweet, nutty, and slightly caramel-like, with a harmonious balance of flavors and textures.

Ingredients You’ll Need

For the Cake:

1 package white cake mix (your favorite brand)
1 cup buttermilk (adds moisture and tang)
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

For the Coconut-Pecan Frosting:

1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup evaporated milk
1/2 cup granulated sugar
1/2 cup unsalted butter
3 large egg yolks
1 teaspoon vanilla extract

Tools You’ll Need

Two 9-inch round cake pans
Parchment paper (optional, but recommended for easy release)
Electric mixer (handheld or stand mixer)
Wire cooling rack
Medium saucepan
Spatula for frosting

Step-by-Step Instructions

1. Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2-3 minutes until smooth and creamy.
Divide the batter evenly into the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Coconut-Pecan Frosting

In a medium saucepan, mix evaporated milk, sugar, butter, and egg yolks over medium heat. Stir constantly to prevent scorching.
Continue stirring until the mixture thickens, about 8-10 minutes. It should coat the back of your spoon.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before spreading.

3. Assemble the Cake

Place one cooled cake layer on a serving platter. Spread a generous amount of frosting on top.
Add the second cake layer on top, then frost the top and sides with the remaining coconut-pecan frosting.
Let the cake rest for at least 30 minutes to allow the frosting to set before serving.

Serving Suggestions

Pair this decadent cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. It’s also lovely alongside a hot cup of coffee or tea for an afternoon treat.

Tips for Success

Room-temperature ingredients ensure the eggs, buttermilk, and butter mix more evenly, resulting in a smoother batter and frosting.
For even layers, use a kitchen scale to divide the batter evenly between pans.
Ensure the cake layers are fully cooled before frosting to avoid a melted mess.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze individual slices wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.

Frequently Asked Questions

Can I Make This Cake Ahead of Time?

Absolutely! You can bake the cake layers and prepare the frosting a day in advance. Store the cakes wrapped tightly in plastic wrap at room temperature, and refrigerate the frosting until ready to assemble.

Can I Use a Homemade White Cake Instead of a Mix?

Yes, if you prefer a fully homemade version, swap the boxed cake mix for your favorite white cake recipe. Just be sure to adjust the baking times as needed.

What’s the Best Way to Toast Pecans?

Toasting pecans enhances their flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through.

Conclusion

This White German Chocolate Cake is everything you want in a dessert: light, indulgent, and bursting with flavor. Whether you’re baking for a special celebration or simply treating yourself, this cake is sure to delight.

If you loved this recipe, you’ll also enjoy these decadent treats:
Cookie Dough Brownie Bombs
Christmas Chocolate Rice Krispie Balls

I’d love to see your creations! Share your photos on Pinterest or leave a review below. Happy baking!

Nutritional Information (Per Slice)

Calories: 480 | Fat: 27g | Carbohydrates: 56g | Protein: 6g