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Irresistible White German Chocolate Cake

A decadent white chocolate version of the classic German chocolate cake, topped with a rich coconut-pecan frosting.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 8 oz white chocolate, melted
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1/2 cup unsalted butter
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fold in melted white chocolate.
  4. Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  5. For the frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 12 minutes).
  6. Remove from heat and stir in coconut and pecans. Cool to spreading consistency.
  7. Assemble cake by spreading frosting between layers and over top of cake.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett