White German Chocolate Cake

White German Chocolate Cake is a delightful twist on the classic German chocolate cake, featuring a light, fluffy white cake topped with a rich, creamy coconut-pecan frosting. This cake is perfect for celebrations, special occasions, or when you’re craving something indulgent yet light. The combination of moist cake and the signature coconut-pecan topping makes this dessert a showstopper that will leave everyone asking for more.

Ingredients

• 1 package white cake mix
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 cup butter
• 1 cup sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, combine cake mix, buttermilk, oil, eggs, and 1 teaspoon vanilla. Beat on low speed until moistened, then on high speed for 2 minutes. Stir in coconut and pecans. Pour batter into prepared pans.
3. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. In a saucepan over low heat, melt butter. Stir in sugar, evaporated milk, and 1 teaspoon vanilla. Cook until thickened, about 5 minutes. Spread between layers and on top of the cake.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour

Variations

• Chocolate Version: Replace the white cake mix with a chocolate cake mix for a chocolate twist on this recipe.
• Additional Toppings: Add extra toppings such as caramel sauce, or a drizzle of melted chocolate for extra richness.
• Nut-Free Option: Omit the pecans if you prefer a nut-free version of the cake.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: This cake can be frozen for up to 3 months. Wrap each cake layer tightly in plastic wrap and aluminum foil before freezing.
• Reheating: If you freeze the cake, allow it to thaw at room temperature before serving.

10 FAQs

1. Can I make this cake with a homemade cake mix? Yes, you can make your own cake batter from scratch using similar ingredients to the cake mix.
2. Can I use a different type of oil? Vegetable oil works best, but you can substitute it with canola or sunflower oil if necessary.
3. What can I use instead of buttermilk? You can substitute buttermilk with a mixture of 1 cup milk and 1 tablespoon vinegar or lemon juice.
4. How do I know when the cake is done? Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
5. Can I use sweetened shredded coconut? Yes, but unsweetened coconut is recommended for better control over the sweetness of the frosting.
6. Can I make this cake ahead of time? Yes, you can bake the cake layers ahead of time and store them in an airtight container. Assemble the cake just before serving.
7. How thick should the frosting be? The frosting should be thick but spreadable. It will thicken as it cools, so make sure it’s at the right consistency before spreading it on the cake.
8. Can I use evaporated milk in a can? Yes, canned evaporated milk is ideal for this recipe.
9. How can I make the frosting richer? You can add a bit of cream cheese to the frosting for an extra creamy texture and flavor.
10. Is this cake suitable for making cupcakes? Yes, you can use this recipe to make cupcakes. Adjust the baking time to about 18-20 minutes.

Conclusion

White German Chocolate Cake is a deliciously indulgent treat that brings the classic flavors of coconut and pecans into a lighter, fluffier cake. With its creamy, rich frosting and moist layers, it’s perfect for any special occasion or just when you want to enjoy a decadent dessert. This cake is simple to prepare but looks and tastes impressive, making it a great choice for both beginner bakers and seasoned pros.

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