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White German Chocolate Cake

This White German Chocolate Cake is a light and elegant twist on the classic german chocolate cake recipe. Fluffy white cake layers are stacked with rich coconut-pecan german chocolate cake frosting for a perfectly balanced dessert. Ideal as a birthday cake recipe or special celebration cake, this homemade cake recipe delivers classic flavor with a beautiful presentation using simple cake designs.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 12 Slices
Ingredients Method Notes

Ingredients
  

  • For the White Cake:
  • 2½ cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1¾ cups granulated sugar
  • 4 large egg whites
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • For the German Chocolate Cake Frosting:
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1½ cups sweetened shredded coconut
  • 1 cup chopped pecans

Method
 

  1. Prepare the Oven & Pans
  2. Preheat oven to 350°F. Grease and line two or three 8-inch round cake pans with parchment paper.
  3. Make the Cake Batter
  4. In a bowl, whisk together flour, baking powder, and salt.
  5. In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
  6. Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract.
  7. Alternate adding dry ingredients and milk, mixing until just combined.
  8. Bake the Cake
  9. Divide batter evenly into prepared pans.
  10. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool completely before assembling.
  12. Prepare the Frosting
  13. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
  14. Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
  15. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans.
  16. Allow frosting to cool completely before spreading.
  17. Assemble the Cake
  18. Place one cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting on top.
  19. Add the next layer and repeat. Leave sides unfrosted for a traditional look or lightly frost for a simple cake design.
  20. Serve
  21. Slice and enjoy this rich yet light homemade cake recipe.

Notes

Toast pecans lightly before adding for enhanced flavor.
Frosting thickens as it cools, so avoid overcooking.
Cake layers can be baked one day in advance and wrapped tightly.
Store covered at room temperature for 2 days or refrigerate up to 4 days.
For added decoration, pipe vanilla buttercream borders or garnish with toasted coconut.