Ingredients
• Cake: 2 cups almond flour or whole wheat pastry flour, ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or sugar-free sweetener, 3 large eggs or flax eggs, ¼ cup melted coconut oil or light butter, 1 tbsp pure vanilla extract + ½ tsp almond extract, 1 ½ tsp baking powder, ½ tsp baking soda, pinch sea salt
• Coconut-Pecan Frosting: ½ cup plain Greek yogurt, ¼ cup pure maple syrup or sugar-free sweetener, ½ cup unsweetened shredded coconut, ½ cup toasted pecans chopped, 1 tsp vanilla extract, pinch sea salt, 1 tbsp cornstarch or arrowroot for thickening
• Optional: 1-2 tbsp sugar-free white chocolate chips or coconut butter for extra richness
Instructions
• Preheat oven to 325°F (165°C). Line an 8×8 or 9-inch round pan with parchment paper.
• Whisk almond flour, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, maple syrup, eggs, melted coconut oil, vanilla, and almond extract until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for a tender, moist crumb.
• Pour batter into prepared pan, smooth the top, and bake 28-32 mins until golden and a toothpick comes out clean.
• For frosting: In a small saucepan, whisk Greek yogurt, maple syrup, cornstarch, and salt over low heat until thickened (2-3 mins). Remove from heat; stir in shredded coconut, toasted pecans, and vanilla. Let cool slightly to spreadable consistency.
• Cool cake completely, then spread coconut-pecan frosting evenly over top. Chill 20 minutes to set, then slice and enjoy this wholesome, nostalgic treat!
• Whisk almond flour, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mix Greek yogurt, maple syrup, eggs, melted coconut oil, vanilla, and almond extract until smooth and creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for a tender, moist crumb.
• Pour batter into prepared pan, smooth the top, and bake 28-32 mins until golden and a toothpick comes out clean.
• For frosting: In a small saucepan, whisk Greek yogurt, maple syrup, cornstarch, and salt over low heat until thickened (2-3 mins). Remove from heat; stir in shredded coconut, toasted pecans, and vanilla. Let cool slightly to spreadable consistency.
• Cool cake completely, then spread coconut-pecan frosting evenly over top. Chill 20 minutes to set, then slice and enjoy this wholesome, nostalgic treat!
PREP TIME & NUTRITION :
Prep Time : 15 mins, Cook Time : 30 mins, Total Time : 45 mins (+ cooling), Servings : 12, Calories : 175, Net Carbs: 14g, Fats: 12g, Protein: 7g
Prep Time : 15 mins, Cook Time : 30 mins, Total Time : 45 mins (+ cooling), Servings : 12, Calories : 175, Net Carbs: 14g, Fats: 12g, Protein: 7g
✨ PRO TIPS FOR PERFECT WHITE GERMAN CHOCOLATE CAKE:
• Toast pecans lightly in a dry skillet for deeper, nuttier flavor in the frosting.
• Use full-fat Greek yogurt for the richest, creamiest frosting texture.
• Let the cake cool completely before frosting to prevent melting or sliding.
• Store leftovers covered in the fridge for up to 5 days—flavors meld beautifully overnight!
• Toast pecans lightly in a dry skillet for deeper, nuttier flavor in the frosting.
• Use full-fat Greek yogurt for the richest, creamiest frosting texture.
• Let the cake cool completely before frosting to prevent melting or sliding.
• Store leftovers covered in the fridge for up to 5 days—flavors meld beautifully overnight!