If you’re a fan of German Chocolate Cake, you know it’s all about that sweet, nutty coconut pecan frosting. But have you ever tried it with a moist white cake base instead of chocolate? Enter the White German Chocolate Cake with Coconut Pecan Frosting—a light and elegant variation of the classic Southern favorite, with all the signature flavor but a fresh, creamy twist.

This cake brings together fluffy white cake layers and rich coconut pecan frosting, making it a dreamy dessert for weddings, birthdays, Easter brunch, or any time you want a dessert that’s beautiful, indulgent, and just a little unexpected.

Why You’ll Love This White German Chocolate Cake

🌴 Coconut pecan frosting heaven – The star of the show stays just as rich and delicious.

🎂 Elegant twist – White cake offers a lighter look and flavor than traditional chocolate.
🥥 Perfect flavor balance – Buttery, nutty, sweet, and just the right amount of texture.
👩‍🍳 Great for layering – Fluffy white cake pairs beautifully with thick frosting layers.

🕒 Make-ahead friendly – Bake and frost ahead of time for parties or holidays.

What Is White German Chocolate Cake?

Traditional German Chocolate Cake uses a mild dark chocolate cake (originally made with German’s Sweet Chocolate) and is frosted with a rich custard-style coconut pecan frosting. The white version replaces the chocolate cake with a white or vanilla cake, allowing the frosting to shine even more.

It’s a fusion of classic Southern baking with a clean, modern twist—still comforting, still rich, but a little brighter and visually stunning.

Ingredients for White German Chocolate Cake

For the White Cake Layers:

2½ cups cake flour, sifted
1 tbsp baking powder
½ tsp salt

¾ cup unsalted butter, softened
1¾ cups granulated sugar
5 egg whites, room temperature

1 tsp vanilla extract
½ tsp almond extract (optional, for flavor depth)
1 cup whole milk, room temperature

For the Coconut Pecan Frosting:

1 cup evaporated milk
1 cup granulated sugar
3 egg yolks, beaten

½ cup unsalted butter
1 tsp vanilla extract
1½ cups sweetened shredded coconut

1 cup chopped pecans

Optional Garnish:

Toasted coconut flakes
Whole pecans or chopped pecans

White chocolate shavings

How to Make White German Chocolate Cake

Step 1: Bake the White Cake Layers

Preheat oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans. Line bottoms with parchment paper for easy removal.
In a medium bowl, whisk together cake flour, baking powder, and salt.

In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3–5 minutes).
Add egg whites one at a time, beating well after each addition.
Mix in vanilla and almond extract.

Alternate adding the flour mixture and milk, beginning and ending with flour. Mix just until combined—do not overmix.
Divide batter evenly between prepared pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Coconut Pecan Frosting

In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
Cook, stirring constantly, until mixture thickens and bubbles slightly (about 10–12 minutes).

Remove from heat. Stir in vanilla, coconut, and pecans.
Cool until thickened and spreadable (you can refrigerate to speed up the process).

🎯 Tip: Stir constantly while heating the frosting to prevent it from scrambling or burning.

Step 3: Assemble the Cake

Place one cake layer on a serving plate or cake stand.

Spread a thick layer of coconut pecan frosting over the top.
Repeat with remaining layers, spreading frosting only between layers and on top. Traditional German Chocolate Cake is not frosted on the sides, but you can if you prefer.
Garnish with extra pecans, toasted coconut, or white chocolate curls if desired.

Optional Variations

🍫 Want it marbled?

Swirl some melted white chocolate or a little dark chocolate into the cake batter before baking for a marble effect.

🍋 Add a twist

Add lemon zest to the cake batter for a citrusy contrast to the rich frosting.

🧁 Make cupcakes

Use the same batter to make cupcakes. Bake at 350°F for 16–18 minutes and frost individually with coconut pecan topping.

Expert Baking Tips

✅ Use room temperature ingredients – This ensures a smooth batter and even baking.
✅ Don’t overmix – Overbeating the batter can result in a dense cake.
✅ Cool frosting completely – If the frosting is too warm, it may slide off the cake layers.

✅ Use cake flour – It gives a softer, more tender crumb than all-purpose flour.
✅ Toast your pecans and coconut for extra flavor.

How to Store White German Chocolate Cake

🧊 In the Refrigerator:

Cover loosely with foil or plastic wrap.

Store for up to 5 days.
Bring to room temperature before serving for best flavor and texture.

❄️ To Freeze:

Wrap individual cake layers or the fully assembled cake in plastic wrap and foil.

Freeze for up to 2 months.
Thaw in the fridge overnight, then bring to room temperature before serving.

Pairing Suggestions

White German Chocolate Cake is rich and sweet, so it pairs best with:

☕ Strong coffee or espresso
🍵 Unsweetened black or green tea
🍷 Light dessert wines or even champagne for special occasions

🍓 Fresh berries on the side to balance the richness

Frequently Asked Questions (FAQs)

Is German Chocolate Cake from Germany?

No—despite the name, it originated in the U.S. It’s named after Samuel German, who developed a type of sweet baking chocolate for Baker’s Chocolate Company.

Can I use a cake mix?

Yes! Use a white cake mix for convenience and dress it up with homemade frosting.

Can I make the frosting ahead?

Definitely. Store in the fridge for up to 3 days. Bring to room temperature before spreading.

Can I make this gluten-free?

Yes—just substitute with a reliable gluten-free 1:1 baking flour and ensure all other ingredients are gluten-free.

Why This Cake Works

Perfect balance of flavor and texture—light cake, rich frosting

Classic Southern roots with a modern white cake twist
Make-ahead friendly for stress-free entertaining
Visually stunning without complicated decorating

This dessert feels fancy without requiring a pastry degree—perfect for both beginners and seasoned bakers.

Final Thoughts: A White Chocolate Spin on a Timeless Favorite

White German Chocolate Cake with Coconut Pecan Frosting takes everything you love about the original and adds a light, elegant twist. It’s the perfect choice for spring and summer celebrations, weddings, showers, or anytime you want a beautiful dessert that’s both familiar and fresh.

Whether you’re a lifelong fan of traditional German Chocolate Cake or trying something new, this creamy, nutty, coconut-laced treat will win over everyone at the table.

So grab your mixing bowls, toast your pecans, and prepare to fall in love with this stunning spin on a beloved classic.

White German Chocolate Cake with Coconut Pecan Frosting: A Unique Twist on a Classic Favorite

Author: WAFA LI

Print Recipe

Instructions

1. Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans and line them with parchment paper to prevent sticking.

2. Melt the white baking chocolate in a microwave-safe bowl by heating in short bursts, stirring until smooth. Let it cool for 5 minutes.

3. In a large bowl, whisk together the flour, baking soda, and salt; set this mixture aside.

4. In another large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the melted white chocolate and vanilla extract.

5. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

6. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until fully incorporated.

7. Divide the batter evenly into the prepared pans. Bake for 20 to 22 minutes, checking doneness by inserting a toothpick into the center— it should come out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

8. To prepare the frosting, toast the pecans in a dry skillet over medium heat until fragrant, about 5 minutes, then set aside. In a medium saucepan, combine evaporated milk, granulated sugar, light brown sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened, about 10 to 12 minutes. Remove from heat and stir in vanilla, toasted pecans, and shredded coconut. Allow the frosting to cool to room temperature.

9. Once the cake layers are fully cooled, place one layer on your serving plate and spread with a generous amount of frosting. Repeat with remaining layers, finishing with frosting on top. Optionally garnish with extra toasted pecans or coconut flakes.

Enjoy this rich and moist White German Chocolate Cake with a deliciously creamy coconut pecan frosting.

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 12 slices

Calories: Approximately 600 kcal per serving