Indulge in this elegant White German Chocolate Cake, a twist on the classic with layers of creamy white cake and a rich coconut-pecan frosting. The added cream cheese center brings an extra layer of flavor and decadence. Perfect for any celebration or simply to satisfy your sweet tooth!
Ingredients
For the Cake Center:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 2 large eggs
- ¼ cup sour cream
For the Cake:
- 1 box (15.25 oz) white cake mix
- Eggs, oil, and water as per cake mix package instructions
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Directions
- Preheat Oven & Prep Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. - Make the Cake Center:
In a medium bowl, beat softened cream cheese, granulated sugar, and vanilla until smooth. Add the eggs one at a time, mixing well after each addition, then stir in sour cream. Set aside. - Prepare the Cake Batter:
In a large mixing bowl, prepare the white cake mix as per package instructions, then fold in the shredded coconut and chopped pecans. - Layer the Cake:
Divide half of the cake batter between the two prepared pans. Pour the cream cheese mixture evenly over the batter in both pans, then top with the remaining cake batter, dividing evenly between the pans. - Bake:
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely. - Prepare the Frosting:
In a medium saucepan over medium heat, whisk together the evaporated milk, granulated sugar, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens, about 10 minutes. Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool slightly. - Assemble the Cake:
Once the cakes are completely cooled, spread the frosting between the layers and over the top and sides of the cake.
Nutritional & Serving Information:
- Prep Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour
- Servings: 12 slices
- Calories: 400 kcal per serving
Tips for Best Results:
- For Extra Moisture: Add a splash of coconut milk to the cake batter.
- Make Ahead: Prepare the cake layers and frosting a day in advance. Store separately and assemble just before serving.
- Freezing Option: The cake freezes well; wrap slices in plastic wrap, then foil, and freeze for up to 2 months.
FAQs
Q: Can I substitute the pecans in this recipe?
A: Yes! Walnuts or almonds can also be used if preferred.
Q: How do I store the leftover cake?
A: Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
Enjoy every delicious, creamy bite of this White German Chocolate Cake! It’s a wonderful dessert to bring joy to any table. 🥥✨
Prep Time: 25 minute