White German Chocolate Cake

White German Chocolate Cake is a delightful twist on the traditional German chocolate cake, featuring a rich and creamy coconut-pecan topping over a moist white cake base. The combination of sweetened coconut, crunchy pecans, and the luscious white chocolate frosting makes this cake a decadent dessert perfect for any celebration or special occasion.

Ingredients

1 package white cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup butter
1 (14 ounce) can sweetened condensed milk
1 cup white baking chips

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Beat on low speed until moistened, then increase to medium speed and beat for 2 minutes. Stir in the shredded coconut and chopped pecans. Pour the batter into the prepared pan.
3. Bake the cake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
4. In a saucepan over low heat, melt the butter with the sweetened condensed milk and white baking chips. Stir constantly until the mixture is smooth and thickened, about 10 minutes. Pour this frosting over the cooled cake.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Variations

• Add More Nuts: You can increase the amount of chopped pecans or add other nuts like walnuts or macadamia nuts for a different flavor.
• Flavored Cake Base: For a richer flavor, you can use a butter cake mix instead of a white cake mix.
• Coconut Milk: If you prefer a stronger coconut flavor, try substituting the buttermilk with coconut milk.
• Dark Chocolate Drizzle: For an added touch of richness, drizzle melted dark chocolate over the frosting once it has cooled.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to 5 days.
• Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. To thaw, leave it at room temperature for several hours or overnight.
• Reheating: If you prefer your cake slightly warm, you can reheat individual slices in the microwave for 15-20 seconds.

10 FAQs

1. Can I use a homemade cake mix instead of store-bought? Yes, you can substitute the white cake mix with a homemade version, but the texture may vary slightly.
2. Can I make this cake without buttermilk? If you don’t have buttermilk, you can substitute it with regular milk and a tablespoon of lemon juice or vinegar.
3. What other frosting can I use for this cake? If you prefer a different frosting, cream cheese frosting or buttercream would pair well with this cake, though it will change the flavor profile.
4. Can I make this cake in layers? Yes, you can divide the batter into two 9-inch round pans for a layered cake. The baking time may be shorter, so start checking for doneness after 30 minutes.
5. Can I use different types of chocolate chips? Yes, if you prefer a different type of chocolate, you can substitute the white chocolate chips with milk chocolate or semi-sweet chocolate chips.
6. Can I add other fruits to the cake? While the traditional version does not include fruits, you could add a handful of dried cherries or chopped pineapple to the batter for a unique twist.
7. How do I know when the cake is done baking? The cake is done when a toothpick inserted into the center comes out clean, and the edges pull away from the sides of the pan.
8. Can I use a different type of nut instead of pecans? Yes, walnuts, almonds, or macadamia nuts can be used in place of pecans for a different texture and flavor.
9. Can I make this cake ahead of time? Yes, you can bake the cake a day in advance and store it covered at room temperature. Frost it just before serving for the best results.
10. How thick should the frosting be? The frosting should be thick but pourable. If it’s too thin, allow it to cool for a bit before pouring it over the cake.

Conclusion

White German Chocolate Cake is a deliciously rich and indulgent dessert with a creamy white chocolate topping, combined with the sweetness of coconut and the crunch of pecans. This simple yet elegant cake is sure to impress guests at any occasion, making it the perfect dessert to celebrate life’s special moments. Whether served at a holiday gathering or as a weekend treat, this cake is sure to become a family favorite.

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