Description
This White German Chocolate Cake is a classic, moist white cake layered with a rich, creamy coconut pecan frosting. Made with a white cake mix enhanced by buttermilk and vanilla, it’s filled and topped with a luscious homemade coconut-pecan glaze that brings sweetness and texture in every bite. Perfect for celebrations or any occasion that calls for a delightful, elegant dessert.
Ingredients
Scale
Cake Ingredients
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Frosting Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking and ensure easy cake removal.
- Mix Cake Batter: In a large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Beat on low speed until just moistened, then increase to high speed and beat for 2 minutes until the batter is smooth and well incorporated. Gently fold in the shredded coconut and chopped pecans evenly throughout the batter.
- Bake the Cakes: Pour the batter evenly into the prepared pans. Place them in the preheated oven and bake for 25 to 30 minutes. To check doneness, insert a toothpick in the center of a cake; it should come out clean. Once baked, remove from the oven and allow the cakes to cool completely before frosting.
- Prepare Coconut Pecan Frosting: In a saucepan over low heat, melt the butter. Stir in the sugar, evaporated milk, and 1 teaspoon of vanilla extract. Cook the mixture gently, stirring frequently until it thickens, about 5 minutes. Be careful not to let it boil too vigorously.
- Assemble the Cake: Once the cakes have cooled, spread the warm coconut pecan frosting generously between the layers, then cover the top of the cake with the remaining frosting. Allow the frosting to set before serving for the best texture and flavor.
Notes
- Ensure cakes are completely cooled before frosting to prevent the frosting from melting.
- You can substitute pecans with walnuts if preferred.
- For a richer flavor, toast the coconut and pecans lightly before adding to the batter.
- Store leftover cake covered in the refrigerator for up to 3 days.
- This cake pairs beautifully with coffee or a glass of cold milk.
