White German Chocolate Layer Cake (Printable Version)
Moist white chocolate layers filled with rich coconut-pecan frosting, offering a creamy twist on the beloved German chocolate classic.
# What You Need:
→ White Chocolate Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 6 ounces white chocolate, melted and cooled
08 - 1 1/2 teaspoons vanilla extract
09 - 1 cup whole milk, room temperature
→ Coconut-Pecan Filling
10 - 1 cup granulated sugar
11 - 1 cup evaporated milk
12 - 3 large egg yolks
13 - 1/2 cup unsalted butter
14 - 1 1/4 cups sweetened shredded coconut
15 - 1 cup chopped pecans
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
→ Assembly and Garnish
18 - 4 ounces white chocolate, chopped
19 - Extra coconut or pecans for decoration
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating well after each addition.
04 - Fold in the melted cooled white chocolate and vanilla extract until just combined.
05 - Add flour mixture to the batter in three parts, alternating with milk, beginning and ending with flour. Mix until just combined, taking care not to overmix.
06 - Divide batter evenly among prepared pans. Bake for 22-26 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Combine sugar, evaporated milk, egg yolks, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until thickened and golden, approximately 10-12 minutes.
08 - Remove from heat. Stir in coconut, pecans, vanilla, and salt. Allow to cool to room temperature before assembling.
09 - Place one cake layer on a serving plate. Spread with one-third of the coconut-pecan filling. Repeat with remaining layers and filling. Garnish with chopped white chocolate, coconut, or pecans as desired.
10 - Refrigerate cake for 1 hour before slicing to ensure cleaner cuts and better serving presentation.
# Expert Advice:
01 -
- The white chocolate adds an incredible velvety richness that regular chocolate just cant match
- That coconut pecan filling is sticky sweet perfection the kind that makes people close their eyes when they eat it
02 -
- The filling needs constant stirring or it will burn and burn I learned this the expensive way
- Room temperature ingredients are not optional they are the difference between light cake and dense disappointment
03 -
- Toast your pecans in a dry pan for 3 minutes before adding to the filling it changes everything
- Chill the filled cake for at least an hour before slicing the layers slide less and cuts are cleaner