Decadent White Chocolate Coconut Cake

This white German chocolate cake brings a delightful twist to the traditional recipe by incorporating white chocolate into a tender cake base and pairing it with the classic coconut pecan frosting. The result is an elegant dessert that maintains all the nostalgic flavor while adding a sophisticated touch.

I first made this cake for my mother's birthday after she mentioned missing her grandmother's German chocolate cake. The white chocolate version became an instant family favorite, with everyone requesting it for special occasions ever since.

Ingredients

• All purpose flour Provides the perfect structure for a tender crumb cake
• Granulated sugar Sweetens the cake without overpowering the delicate white chocolate
• Unsalted butter Creates richness and helps achieve that moist texture
• Large eggs Room temperature eggs incorporate better for a uniform batter
• Buttermilk Adds tanginess and helps create an incredibly moist cake
• Pure vanilla extract Use real vanilla for the best flavor profile
• Baking powder Ensures a proper rise for fluffy cake layers
• White chocolate chips Adds sweet pockets of flavor throughout the cake
• Sweetened shredded coconut Toast it first for enhanced nutty flavor
• Chopped pecans Select fresh pecans for the best taste and texture
• Evaporated milk Creates the rich custard base for the frosting
• Egg yolks Provides richness and helps thicken the frosting naturally

Step-by-Step Instructions

Prepare Oven and Pans

Preheat your oven to 350°F and thoroughly grease and flour three 9inch cake pans. Take time to toast the coconut and pecans on a baking sheet for about 5 minutes until golden and fragrant. This step enhances the nutty flavors significantly.

Cream Butter and Sugar

In a large mixing bowl, beat the room temperature butter and sugar for a full 3 to 4 minutes until light and fluffy. This incorporates air into the batter which is crucial for a tender cake. The mixture should look almost white and have a fluffy texture.

Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition for about 30 seconds. This gradual incorporation prevents curdling. Then mix in the vanilla extract until fully combined. The batter should look smooth and silky.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening agents throughout the cake.

Alternate Wet and Dry Ingredients

Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Mix on low speed just until combined after each addition. Overmixing will develop gluten and toughen the cake.

Fold in White Chocolate

If using white chocolate chips, gently fold them into the batter with a rubber spatula. This adds pockets of sweet creaminess throughout the cake.

Bake the Cake Layers

Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.

Cool Completely

Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely. This prevents the steam from making the cakes soggy.

Make Coconut Pecan Frosting

In a medium saucepan, combine evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly for about 12 minutes until thickened to a pudding consistency. Remove from heat and add butter, vanilla, coconut, and pecans. Stir until butter is melted and ingredients are fully incorporated.

Assemble the Cake

Place one cake layer on a serving plate. Spread about one third of the frosting on top. Repeat with remaining layers and frosting. For the top layer, arrange additional toasted coconut, white chocolate shavings, and whole pecans for decoration.

Bookmark

The toasted coconut is truly what makes this cake special. I discovered this trick after making it several times with untoasted coconut, and the difference is remarkable. The toasting process brings out the natural oils and creates a depth of flavor that transforms the entire cake experience.

Make Ahead Options

This cake actually benefits from being made a day in advance. The flavors meld together beautifully as it sits, and the frosting has time to slightly permeate the cake edges. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.

Common Substitutions

If buttermilk is unavailable, mix 1 tablespoon of white vinegar or lemon juice with enough regular milk to make 1 cup and let stand for 5 minutes. For a gluten sensitive option, you can substitute a good quality cup for cup gluten free flour blend. The cake will have a slightly different texture but still delicious results. Regular chocolate chips can replace white chocolate for a more traditional flavor profile.

Serving Suggestions

This cake pairs beautifully with coffee or a glass of cold milk. For an extra special dessert experience, serve slightly warm with a scoop of vanilla ice cream on the side. The contrast between the warm cake and cold ice cream creates a delightful sensory experience. For a formal presentation, add a light dusting of powdered sugar over the top just before serving.

The History Behind The Cake

Despite its name, German Chocolate Cake is actually an American invention. It was created in 1957 by Mrs. George Clay, whose recipe used German Sweet Chocolate, a product created by Samuel German for Baker's Chocolate Company. This white version is a modern adaptation that maintains the beloved coconut pecan frosting while updating the cake itself. The traditional recipe has been a staple in American households for generations, particularly in the South.

Recipe Q&A

→ Can I make this cake in advance?

Yes, you can make this cake 1-2 days in advance. Store it covered in the refrigerator and bring to room temperature about 1 hour before serving for the best flavor and texture. The coconut pecan frosting actually develops deeper flavor after a day of resting.

→ How do I properly toast coconut and pecans?

To toast coconut, spread it evenly on a baking sheet and bake at 325°F for 5-10 minutes, stirring occasionally until golden brown. For pecans, spread them on a baking sheet and toast at 350°F for 8-10 minutes until fragrant. Watch both closely as they can burn quickly.

→ Can I substitute regular milk for buttermilk?

For best results, use real buttermilk as it provides tenderness and tanginess. If unavailable, make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1 cup regular milk and letting it sit for 5-10 minutes until slightly curdled.

→ Why did my coconut pecan frosting turn out grainy?

Grainy frosting usually results from sugar crystallization. To prevent this, cook the mixture over medium-low heat, stirring constantly. Don't rush the process - the mixture needs to thicken slowly. Also, make sure to remove it from heat immediately once it reaches the right consistency.

→ How should I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 5 days. The frosting contains eggs and dairy that need refrigeration. Let slices come to room temperature before serving for best flavor. You can also freeze individual slices, well-wrapped, for up to 2 months.

→ Can I make this cake without white chocolate?

Yes, the white chocolate chips are optional as noted in the ingredients list. Omitting them will result in a more traditional white cake base that's still delicious, just without the subtle white chocolate flavor. The texture will remain moist and tender thanks to the buttermilk.