Description
This White German Chocolate Cake is a delicious twist on the classic German chocolate cake, featuring a light and fluffy white cake base with a rich coconut-pecan filling. The creamy, sweet topping enhances the cake’s flavor and gives it a perfect balance of textures. A great choice for any occasion!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- 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.
- 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.
- 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 cake.
Notes
- Ensure the cake is completely cooled before frosting it to prevent the frosting from melting.
- You can use a store-bought frosting or make your own coconut-pecan filling to spread on top and between the layers.
- This cake is best served the same day it’s made, but it can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes