Description
This White German Chocolate Cake is a rich, moist cake topped with a luscious, creamy coconut-pecan frosting. With the perfect balance of sweetness and texture, it’s an indulgent treat that’s sure to impress.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine cake mix, buttermilk, oil, eggs, and vanilla. Beat on low speed until moistened, then beat on medium speed for 2 minutes. Stir in coconut and pecans. Pour batter into prepared pan.
- Bake in preheated oven for 35 to 40 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 with sweetened condensed milk and white baking chips. Stir constantly until smooth and thickened, about 10 minutes. Pour over cooled cake.
Notes
- Make sure to cool the cake completely before adding the topping to avoid it melting off.
- You can use a hand mixer or stand mixer to beat the cake batter for a smoother texture.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
