Description
A tender, moist cake made with creamy white chocolate and topped with a classic coconut-pecan frosting. This easy homemade dessert is perfect for parties, birthdays, or any special occasion.
Ingredients
Scale
- 2 1/4 cups all-purpose flour, sifted
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 6 oz white chocolate, chopped or chips
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature (or almond milk for dairy-free)
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- For the Coconut-Pecan Frosting:
- 1 cup granulated sugar
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 1/2 cups sweetened shredded coconut (full-fat)
- 1 cup chopped pecans (toasted optional)
- 1 tsp vanilla extract
- Pinch of salt
- Optional Garnishes:
- White chocolate shavings
- Extra toasted coconut flakes
- Whole pecan halves
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Let cool slightly.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Mix in melted white chocolate and vanilla extract until fully incorporated.
- In a separate bowl, sift together flour, baking powder, and salt.
- Add dry ingredients to wet mixture in three parts, alternating with milk (start and end with flour). Mix on low until just combined.
- Divide batter evenly between prepared pans. Smooth tops with a spatula.
- Bake for 28-32 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting: In a medium saucepan, whisk together sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened (about 10-12 minutes).
- Remove from heat. Stir in coconut, pecans, vanilla, and salt. Let frosting cool until spreadable (about 20 minutes).
- Place one cake layer on serving plate. Spread half the frosting over the top. Place second layer on top and cover with remaining frosting. Use an offset spatula for a smooth finish.
- Garnish with white chocolate shavings, extra coconut, and pecan halves if desired.
Notes
Use room temperature ingredients for best results. Melt white chocolate slowly to avoid scorching. Sift flour for a lighter crumb. Don’t overmix after adding flour. Cool cake layers completely before frosting. For gluten-free or dairy-free adaptations, substitute flour and milk as needed. Frosting consistency improves as it cools; microwave briefly if it thickens too much.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 400
- Sugar: 32
- Sodium: 220
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
Keywords: white German chocolate cake, coconut pecan frosting, party cake, homemade dessert, birthday cake, easy cake recipe, white chocolate cake