Description
Sweet layers of white German chocolate cake promise pure indulgence with rich, creamy frosting and delicate coconut notes. Bakers seeking classic dessert perfection will discover an irresistible centerpiece that delights both eyes and palate.
Ingredients
Scale
Main Cake Ingredients:
- 1 package white cake mix
- 1 cup (240 milliliters) buttermilk
- 1/2 cup (120 milliliters) vegetable oil
- 3 eggs
- 1 teaspoon (5 milliliters) vanilla extract
Filling and Topping Ingredients:
- 1 cup (80 grams) shredded coconut
- 1 cup (100 grams) chopped pecans
Frosting Ingredients:
- 1/2 cup (113 grams) butter
- 1 cup (200 grams) sugar
- 1 cup (240 milliliters) evaporated milk
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Prepare the oven to 350F (175C) and prepare three 9-inch round cake pans by greasing and dusting with flour.
- In a spacious mixing bowl, blend cake mix, buttermilk, oil, eggs, and vanilla extract. Whip initially on low speed to incorporate ingredients, then increase to high speed for 2 minutes until smooth and creamy.
- Gently fold coconut flakes and chopped pecans into the cake batter, ensuring even distribution throughout the mixture.
- Divide the batter evenly among the prepared cake pans, spreading it smoothly to create consistent layers.
- Place pans in preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the cake’s center. The toothpick should emerge clean when the cake is fully baked.
- Remove cakes from oven and allow to cool completely on wire racks, which prevents condensation and maintains cake texture.
- For the frosting, melt butter in a saucepan over low heat, creating a smooth base for the coating.
- Incorporate sugar, evaporated milk, and additional vanilla extract into the melted butter, stirring continuously for approximately 5 minutes until the mixture thickens to a spreadable consistency.
- Once cakes are cooled, apply the frosting between each layer and across the top, creating a rich and decadent white German chocolate cake.
Notes
- Swap buttermilk with Greek yogurt or sour cream for a tangy, moist texture that keeps the cake tender and rich.
- Toast coconut and pecans beforehand to enhance their nutty, caramelized flavor and add deeper complexity to the cake’s overall taste.
- Use room temperature eggs and ingredients to ensure smoother batter mixing and more even cake rising during baking.
- Check cake doneness early to prevent over-baking, which can result in a dry, crumbly texture – start testing at 22 minutes with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 412 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg