White Chocolate German Cake with Coconut Pecan Frosting

If you’re a fan of German chocolate cake but are looking for a unique twist, this White German Chocolate Cake is just the recipe for you. Combining the richness of white chocolate with the classic coconut pecan frosting, this cake is both decadent and delightful. It’s perfect for special occasions, family gatherings, or simply when you want to indulge in something truly special. The cream cheese center adds an extra layer of creaminess that perfectly complements the fluffy cake and nutty frosting. Let’s dive into this delicious recipe!

Ingredients to Prepare

This recipe yields 12 servings. Here’s what you’ll need:

For the Cake Center:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream

For the Cake:

• 1 box (15.25 oz) white cake mix
• Ingredients required by the cake mix (usually eggs, oil, water)
• 1 cup sweetened shredded coconut
• 1/2 cup chopped pecans

For the Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

How to Make

Prepare the Cake Center:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans to ensure your cake layers come out smoothly.
2. Make the Cream Cheese Mixture:
   In a large mixing bowl, beat together the softened cream cheese, 1/2 cup of granulated sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Finally, mix in the sour cream until everything is well combined. Set this mixture aside.

Prepare the Cake:

3. Mix the Cake Batter:
   Prepare the white cake mix according to the package instructions, usually involving eggs, oil, and water. Once the batter is ready, gently fold in 1 cup of sweetened shredded coconut and 1/2 cup of chopped pecans. This will give the cake its signature texture and flavor.
4. Layer the Cake:
   Pour half of the cake batter evenly into the three prepared cake pans. Next, spoon the cream cheese mixture over the batter, spreading it evenly. Then, pour the remaining cake batter over the cream cheese layer, ensuring it is fully covered.

Bake the Cake:

5. Bake:
   Bake the cakes in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as you want the cake to remain moist and tender.
6. Cool:
   Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This step is crucial for ensuring your cakes are easy to handle and frost.

Prepare the Coconut Pecan Frosting:

7. Cook the Frosting:
   In a medium saucepan, combine 1 cup of evaporated milk, 1 cup of granulated sugar, 3 large egg yolks, 1/2 cup of unsalted butter, and 1 teaspoon of vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens, which should take about 10-12 minutes. The key is to keep stirring to prevent the eggs from scrambling and to achieve a smooth, creamy texture.
8. Add the Coconut and Pecans:
   Once the frosting has thickened, remove it from the heat and stir in 1 1/2 cups of sweetened shredded coconut and 1 cup of chopped pecans. Let the frosting cool to room temperature before using it to frost the cake.

Assemble the Cake:

9. Layer the Cake:
   Place one of the cooled cake layers on a serving plate or cake stand. Spread a generous amount of the coconut pecan frosting over the top of the cake. Add the second cake layer and repeat the frosting process. Finally, place the third cake layer on top and frost the entire cake, including the sides.
10. Decorate:
    For an extra touch, you can garnish the top of the cake with additional shredded coconut, chopped pecans, or even white chocolate shavings.

Serve:

11. Slice and Enjoy:
    Slice and serve your White German Chocolate Cake at room temperature. Each bite will deliver a rich, creamy, and nutty flavor that’s sure to impress.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour | Calories: 480 kcal per serving | Servings: 12 servings

Helpful Tips for the Perfect White German Chocolate Cake

• Room Temperature Ingredients: Ensure that your cream cheese and butter are at room temperature before you start. This makes it easier to blend them into a smooth, lump-free mixture.
• Prevent Overmixing: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
• Check for Doneness: Every oven is different, so start checking your cakes a few minutes before the minimum baking time. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
• Cooling the Frosting: Make sure the frosting is completely cool before applying it to the cake. If it’s too warm, it could melt the cake layers and create a mess.

Cooking Tips

• Layering the Batter: When layering the cream cheese mixture between the cake batter, use an offset spatula to spread it evenly. This ensures each slice has a nice, creamy center.
• Storing the Cake: This cake can be stored in the refrigerator for up to 5 days. Cover it with plastic wrap or store it in an airtight container to keep it fresh.
• Freezing: If you need to make the cake ahead of time, it freezes well. Wrap each layer tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before frosting and serving.

Serving Suggestions

• Party Favorite: This cake is perfect for birthdays, holidays, or any celebration. Serve it with a scoop of vanilla ice cream for an extra treat.
• Garnishes: In addition to coconut and pecans, you can also drizzle melted white chocolate over the top for a decorative and delicious finish.
• Pairings: Serve this cake with a cup of hot coffee or tea to balance the sweetness.

Nutritional Information (Per Serving)

• Calories: 480 kcal
• Fat: 30g
• Carbohydrates: 50g
• Protein: 6g
• Sugar: 40g
• Fiber: 2g

Storage and Leftovers

• Refrigeration: Store any leftovers in the refrigerator. The cake stays moist and delicious for up to 5 days.
• Freezing: You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.
• Reheating: To enjoy a slice as if it were freshly baked, let it come to room temperature for about 30 minutes before eating.

Frequently Asked Questions (FAQs)

Can I use a homemade white cake mix instead of a boxed mix?

Absolutely! If you prefer to make your cake batter from scratch, you can substitute the boxed mix with your favorite homemade white cake recipe.

Can I substitute the cream cheese center with something else?

Yes, if you’re not a fan of cream cheese, you can substitute it with a layer of vanilla pudding or even a coconut custard for a different flavor profile.

What can I do if my frosting is too thick?

If your frosting thickens too much before you have a chance to use it, simply add a tablespoon of warm evaporated milk and stir until it reaches a spreadable consistency.

Can I make this cake in advance?

Yes, this cake actually tastes better the next day as the flavors have more time to meld together. Just make sure to store it properly in the refrigerator.

Is it possible to make a gluten-free version of this cake?

Yes, you can substitute the all-purpose flour in the cake mix with a gluten-free flour blend. Ensure that your baking powder and other ingredients are also gluten-free.

Conclusion

The White German Chocolate Cake with Coconut Pecan Frosting is a show-stopping dessert that’s sure to impress. With its rich cream cheese center, fluffy cake, and indulgent coconut pecan frosting, it’s a dessert that’s perfect for any occasion. Whether you’re a seasoned baker or just trying something new, this recipe is easy to follow and delivers incredible results every time. Serve it at your next gathering and watch it disappear—it’s that good!

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