Description
White German Chocolate Cake combines tender white cake with a rich coconut-pecan frosting for a light yet indulgent treat. Perfect for any special occasion, this cake is sure to impress with its fluffy layers and nutty, buttery topping.
Ingredients
Scale
For the Cake:
1 package white cake mix
1 cup buttermilk
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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
- In a large bowl, combine cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2-3 minutes until smooth.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack.
- To make frosting, combine evaporated milk, sugar, butter, and egg yolks in a saucepan over medium heat. Stir constantly until the mixture thickens, about 8-10 minutes.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let cool to room temperature.
- Once cakes are fully cooled, spread frosting on the first layer, top with the second layer, and frost the top and sides. Let the cake rest for 30 minutes to set the frosting before serving.
Notes
- Make sure to use room-temperature ingredients for a smoother batter and frosting.
- For a homemade twist, swap the cake mix for a homemade white cake recipe and adjust baking times accordingly.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze slices for up to 2 months.