This White German Chocolate Cake puts a lighter twist on the classic German chocolate cake. Instead of chocolate cake layers, it starts with soft, fluffy white cake and pairs them with the unmistakable caramel-like coconut-pecan frosting.
The frosting is the star: evaporated milk, butter, sugar, and egg yolks cook into a rich custard before sweet coconut and toasted pecans are folded in. Against the mild vanilla cake, all that buttery, nutty flavor stands out beautifully.
Using a boxed white cake mix also makes this an approachable celebration cake when you want something impressive without making every component from scratch.
Ingredients
For the White Cake
- 1 box (about 15.25 ounces) white cake mix
- Eggs or egg whites called for on the package
- Neutral vegetable oil, as called for on the package
- Water, as called for on the package
For the Coconut-Pecan Frosting
- 1 can (12 ounces/354ml) evaporated milk
- 1½ cups (300g) granulated sugar
- ¾ cup (170g) unsalted butter
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 cups (about 170g) sweetened shredded coconut
- 1½ cups (about 170g) pecans, chopped
Optional Garnish
- Extra toasted chopped pecans
- Toasted shredded coconut
- White chocolate curls, optional