White German Chocolate Cake Recipe -

Slice of White German Chocolate Cake with creamy frosting, coconut, and pecans on a light plate, set against a warm wooden background."

White German Chocolate Cake Recipe

Ingredients

White German chocolate (chopped) – 8 oz (225g)

All-purpose flour – 2 ½ cups

Baking powder – 1 ½ tsp

Salt – ½ tsp

Unsalted butter – 1 cup (226g)

Sugar – 2 cups

Eggs – 4 large

Vanilla extract – 1 tsp

Milk – 1 cup

Heavy cream (for frosting) – 1 cup

Sweetened shredded coconut – 1 cup

Chopped pecans – 1 cup

Instructions

For the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Melt the white chocolate in a heatproof bowl over simmering water or in the microwave. Let it cool slightly.

Mix Wet Ingredients: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in melted white chocolate and vanilla extract.

Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.

Bake: Pour the batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

Prepare Frosting: In a saucepan, heat heavy cream and shredded coconut over medium heat until it begins to simmer. Stir in white chocolate until melted and smooth. Remove from heat and let it cool slightly.

Frost the Cake: Once the cakes are fully cooled, spread frosting over the first layer, sprinkle with pecans and coconut. Add the second layer and frost the top and sides. Garnish with extra pecans and coconut if desired.

Tips for Success

Use high-quality white chocolate for the best flavor and texture.

Cool cakes completely before frosting to avoid melting.

For cupcakes, bake at 350°F for 20-25 minutes.

Enjoy your light and decadent White German Chocolate Cake! 🍫✨