When you think of comforting, indulgent cakes, German chocolate cake likely comes to mind. But imagine that same rich, nutty coconut-pecan frosting layered over a soft, tender white cake — a lighter, elegant spin that makes this classic even more versatile and crowd-pleasing. Say hello to the show-stopping White German Chocolate Cake with Coconut Pecan Frosting — a heavenly dessert that blends delicate vanilla flavor with a sweet, caramel-like topping full of texture and Southern charm.
Perfect for birthdays, holidays, or any time you want to wow your guests, this white version of German chocolate cake is not only beautiful but incredibly delicious.
Why You’ll Love This White German Chocolate Cake
🍰 Soft and fluffy vanilla cake
🥥 Loaded with rich coconut pecan frosting
🌟 Elegant twist on a classic
👩🍳 Homemade from scratch but beginner-friendly
🎉 Perfect for celebrations and holidays
What Is White German Chocolate Cake?
Traditional German chocolate cake is made with a mild, sweet chocolate cake and layered with coconut pecan frosting. In this twist, we swap the chocolate cake layers for a moist, buttery white cake, allowing the frosting to take center stage. It’s just as decadent, but with a lighter appearance and flavor, making it ideal for spring events, weddings, or when you want something different but familiar.
Ingredients
For the White Cake Layers:
- 2 ½ cups cake flour, sifted
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- 4 large egg whites, room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional for flavor depth)
- 1 cup whole milk, room temperature
- ¼ cup sour cream
For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup brown sugar, packed
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans, toasted if desired
Optional Garnishes:
- Additional toasted coconut
- Whole pecan halves
- A light drizzle of white chocolate
How to Make White German Chocolate Cake (Step-by-Step)
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans, and line the bottoms with parchment paper for easy removal.
Step 2: Make the White Cake
- Sift Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes).
- Add Egg Whites: Beat in egg whites one at a time, mixing well after each addition. Add vanilla and almond extract.
- Alternate Wet and Dry: Mix the sour cream into the milk. Add the dry ingredients to the butter mixture alternately with the milk/sour cream mixture, starting and ending with the dry. Do not overmix.
- Bake: Divide batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 3: Make Coconut Pecan Frosting
- In a medium saucepan, combine evaporated milk, brown sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until mixture thickens (about 10–12 minutes). It should coat the back of a spoon.
- Remove from heat and stir in vanilla, coconut, and pecans.
- Cool completely before using. The frosting will thicken more as it cools.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of coconut pecan frosting on top.
- Repeat with remaining layers, finishing with frosting on top (you can leave the sides “naked” or frost lightly for a rustic look).
- Garnish with extra pecans or toasted coconut if desired.
Tips for Success
✅ Use cake flour for a soft, tender crumb
✅ Don’t overmix the batter — it can toughen the cake
✅ Let frosting cool completely before spreading
✅ Toast the pecans for added depth of flavor
✅ For a layered look, chill the cake slightly before slicing
Flavor Variations
🍫 White Chocolate Version: Add ½ cup melted white chocolate to the batter
🥥 Extra Coconut Flavor: Add 1 tsp coconut extract to the cake batter
🍓 Fruity Twist: Add a thin layer of raspberry jam between the frosting layers
☕ Coffee Kick: Add 1 tsp espresso powder to enhance the pecan caramel notes
🧁 Cupcake Style: Turn this recipe into 24 cupcakes — reduce bake time to 18–20 minutes
Storage & Make-Ahead Tips
How to Store:
- Room Temperature: Store cake covered for up to 24 hours
- Fridge: Store tightly covered for up to 4–5 days
- Freezer: Unfrosted cake layers can be frozen for up to 2 months. Wrap well and thaw overnight in the fridge
Make Ahead:
- The frosting can be made 1–2 days ahead and stored in the fridge
- Cake layers can be baked the day before and assembled when ready to serve
What to Serve With White German Chocolate Cake
- Coffee or Espresso — balances the sweet frosting
- Vanilla Bean Ice Cream — for an indulgent side
- Fresh Berries — adds a bright, tart contrast
- Sparkling wine — for celebrations or brunch events
- Southern-style tea — to keep the theme going!
Nutrition Info (Per Slice, Based on 12 Servings)
- Calories: 490
- Fat: 25g
- Carbs: 60g
- Sugar: 42g
- Protein: 6g
Values are approximate and will vary with ingredients and frosting thickness.
Frequently Asked Questions
Can I use a boxed white cake mix?
Yes, if you’re short on time, you can use your favorite boxed white cake mix. Just bake according to the package and make the homemade coconut pecan frosting.
Can I turn this into a sheet cake?
Absolutely. Use a 9×13-inch pan, bake for 35–40 minutes, and frost the top once cooled.
Is this cake overly sweet?
The coconut pecan frosting is sweet and rich, but the white cake balances it out beautifully. You can cut back slightly on sugar in the cake if you want a milder version.
Final Thoughts
This White German Chocolate Cake with Coconut Pecan Frosting is a true showstopper — rich, comforting, and unforgettable. Whether you’re honoring a family tradition or trying something new, the contrast of the light, fluffy white cake with the decadent, nutty frosting makes this dessert a must-bake.
So go ahead — bring a little Southern charm and sweetness into your kitchen. You won’t regret a single bite.
Print
White German Chocolate Cake with Coconut Pecan Frosting: A Decadent Southern Favorite
Ingredients
• 2½ cups all-purpose flour • 1½ cups granulated sugar • 1 cup butter, softened • 4 egg whites • 1 cup buttermilk • 2 tsp vanilla extract • 2½ tsp baking powder • ½ tsp salt
FOR COCONUT PECAN FROSTING: • 1 cup brown sugar • ½ cup butter • ⅓ cup evaporated milk • 3 egg yolks • 1 tsp vanilla extract • 1½ cups shredded coconut • 1 cup chopped pecans
Instructions
- Preheat oven to 350°F
- Grease and flour three 9-inch round cake pans
- Cream butter and sugar until light and fluffy
- Add egg whites one at a time, beating well
- Mix in vanilla extract
- Combine flour, baking powder, and salt
- Alternate adding flour mixture and buttermilk
- Divide batter between pans
- Bake 25-30 minutes until toothpick comes clean
- Cool 10 minutes in pans, then turn out
- For frosting: combine brown sugar, butter, and milk
- Cook over medium heat, stirring constantly
- Add egg yolks and cook 5 minutes
- Remove from heat, add vanilla, coconut, and pecans
- Let cool slightly, then spread between layers
- Frost top and sides of cake
PREP TIME & NUTRITION: Prep Time: 30 mins, Cook Time: 30 mins, Total Time: 1 hour, Servings: 12, Calories: 420, Net Carbs: 45g, Fats: 24g, Protein: 5g