White German Chocolate Cake Recipe
This White German Chocolate Cake is a delightful treat featuring layers of moist white cake filled with a rich coconut-pecan frosting and topped with a luscious white chocolate ganache. Perfect for celebrations or a special dessert.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup buttermilk
- 1 (4-ounce) package white chocolate pudding mix
- 1 package white cake mix
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 2 1/2 cups sweetened shredded coconut
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 1/4 cups granulated sugar
- 4 large egg yolks
- 3/4 cup butter, cubed
- 2 cups chopped pecans
- 1/4 cup heavy whipping cream
- 4 ounces white chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper circles.
- In a large bowl, mix the cake mix, buttermilk, vegetable oil, eggs, vanilla extract, and white chocolate pudding mix. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 10 minutes, then remove from the pans and cool completely on the racks.
- In a large saucepan, combine granulated sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 12 minutes. Remove from heat. Stir in vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool until it thickens enough to spread.
- Place the chopped white chocolate in a heatproof bowl. Heat the heavy whipping cream in a small saucepan over medium heat until it just starts to boil. Pour the cream over the white chocolate and let it sit for 1 minute. Stir until smooth.
- Place one cake layer on a serving plate. Spread with 1/3 of the frosting. Repeat with the second layer and another 1/3 of the frosting. Top with the third layer. Spread the remaining frosting over the top of the cake. Drizzle the white chocolate ganache over the cake, letting it drip down the sides.
- Refrigerate the cake for at least 1 hour before serving to allow the ganache to set.
Nutrition
- Calories: 420
- Sugar: 36g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg