White German Chocolate Cake (Printable Format)
Luscious moist layered cake with delicate white chocolate and creamy coconut-pecan filling, perfect for special occasions
# What You Need:
→ For the 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
→ For the 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
→ For Assembly
18 - 4 ounces white chocolate, chopped (optional, for garnish)
19 - Extra coconut or pecans for decoration (optional)
# How-To Steps:
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 blended.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating thoroughly after each addition.
04 - Beat in the melted, cooled white chocolate and vanilla extract until just combined.
05 - Add flour mixture to wet ingredients in three parts, alternating with milk, beginning and ending with flour. Mix until just combined; do not overmix.
06 - Divide batter evenly among prepared pans. Bake for 22-26 minutes or until a toothpick inserted in center comes out clean. Let cakes 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. Let cool to room temperature before using.
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 if desired.
10 - Refrigerate cake for 1 hour before slicing to ensure cleaner cuts and easier serving.
# Expert Suggestions:
01 -
- The white chocolate adds this incredible creamy sweetness that balances the toasted coconut and pecans perfectly
- Three tender layers make every slice feel like a special occasion, even on a Tuesday
02 -
- The filling must cool completely before assembling, otherwise it will melt right off the cake layers
- Room temperature eggs prevent the batter from curdling when you add them to the creamed butter
03 -
- Line your cake pans with parchment rounds instead of just greasing them, because these tender layers can stick otherwise
- The filling is done when it coats the back of a spoon and holds a line when you run your finger through it