I still remember the first time I layered this White German Chocolate Cake for a family gathering — cocoa-rich layers flecked with shredded coconut and chopped pecans, all cloaked in a glossy chocolate frosting. It’s the kind of cake that reads like a classic but performs like a crowd-pleaser: familiar, nutty, and a little bit showy. Make it for birthdays, holiday dinners, or any potluck when you want something that looks like effort but comes together in a single afternoon. If you prefer handheld treats for a party, you can also adapt the batter for cupcakes — try these moist chocolate cupcakes for a quick switch to single-serve portions: homemade moist chocolate cupcakes.

What makes this recipe special

This cake balances deep cocoa flavor with the chewy sweetness of coconut and the toasty crunch of pecans. The result is a dessert that feels decadent without being fussy: reliable layers, simple pantry ingredients, and lots of texture. It’s great when you want a classic dessert that delivers on both nostalgia and flavor contrast.

“The coconut and pecans turned an ordinary chocolate cake into the centerpiece of our holiday table — rich but not heavy, and everyone asked for the recipe.”

Preparing White German Chocolate Cake

Before you start: this is a straightforward layer cake that needs three 9-inch pans and some cooling time. You’ll cream butter and sugars, add eggs and buttermilk, fold in dry ingredients, then stir in coconut and pecans. The batter bakes in about 25–30 minutes per pan. Expect about 45–60 minutes of active work (including prep and pan prep) plus cooling time. This gives you time to prepare a chocolate buttercream or a classic coconut-pecan frosting while the layers cool.

What you’ll need

• 2 cups all-purpose flour (spoon and level for accuracy)
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup unsweetened cocoa powder (sifted if lumpy)
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 large eggs, room temperature
• 1 cup buttermilk (see substitution note)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup shredded coconut (sweetened or unsweetened depending on preference)
• 1 cup chopped pecans (toasted briefly for more flavor)

Ingredient notes and swaps:

• Buttermilk: substitute 1 cup milk + 1 tbsp lemon juice or white vinegar; let sit 5 minutes.
• Cocoa: use high-quality Dutch-processed or natural cocoa—do not swap with chocolate chips.
• Nuts: replace pecans with walnuts if preferred, or omit for nut-free (increase coconut by 1/2 cup for texture).

Step-by-step instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, tapping out excess flour.
2. In a large bowl, beat the butter with the granulated and brown sugars until light and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, beating well after each addition so the mixture stays smooth.
4. Stir in the buttermilk and vanilla until combined.
5. In a separate bowl, sift (or whisk) together the flour, cocoa powder, baking soda, and salt.
6. Gradually add the dry mix to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
7. Fold in the shredded coconut and chopped pecans with a spatula so they’re evenly distributed.
8. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
9. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the cakes cool in the pans for 10 minutes. Run a knife around the edges, then turn the cakes out onto wire racks to cool completely.
11. Once cooled, frost with your favorite chocolate frosting or a coconut-pecan frosting. Garnish with extra shredded coconut and chopped pecans if you like.

Best ways to enjoy it

Slice this cake thinly for dessert plates or serve generous wedges with simple pairings. Try:

• A scoop of vanilla bean ice cream for contrast.
• Espresso or a dark roast coffee to cut the sweetness.
• Fresh berries on the side for brightness.
• For parties, cut into smaller squares and top each with a dollop of frosting and a pecan half for pretty bite-sized servings. If you’d rather make cupcakes instead, consider using a sturdy buttercream or the cookie-swirled buttercream from these chocolate cupcakes to top each mini cake: chocolate cupcakes with Oreo buttercream.

Storage and reheating tips

• At room temperature: If your frosting is a traditional buttercream, keep the cake covered at room temperature for up to 48 hours. Avoid warm environments.
• Refrigeration: Store frosted cake in an airtight container or cake carrier in the fridge for up to 4–5 days. Bring slices to room temperature before serving for best texture.
• Freezing: Wrap individual unfrosted layers tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge, then come to room temperature before assembling and frosting.
• Food safety: If your frosting contains perishable dairy (cream cheese, whipped cream), refrigerate immediately and consume within 3 days.

Pro chef tips

• Room temperature ingredients: Let eggs and butter sit out 30–60 minutes. They emulsify better and give a lighter crumb.
• Measure flour correctly: Overpacking flour makes a dense cake. Spoon into the measuring cup and level with a knife.
• Don’t overmix: Once the dry ingredients go in, mix only until just combined to avoid a tough cake.
• Toast the pecans: 5–7 minutes at 350°F on a sheet pan brings out more flavor.
• Even layers: Use a kitchen scale to divide batter evenly between pans for level layers.
• Test for doneness: The toothpick should come out clean or with a couple of moist crumbs; a wet batter indicates underbaking.

Creative twists

• Classic twist: Top with a coconut-pecan caramel frosting (the traditional German chocolate cake topping) for extra nostalgia.
• “White” version idea: Use a white chocolate buttercream for the exterior while keeping the coconut-pecan inside for contrast.
• Nut-free: Omit pecans and increase coconut by 1/2 cup. Add toasted sunflower seeds for crunch if needed.
• Gluten-free: Substitute a 1:1 gluten-free flour blend and check texture; add 1/4 tsp xanthan gum if your blend lacks it.
• Make cupcakes: Spoon batter into lined muffin tins and bake 18–22 minutes. Top with your chosen frosting or try a cookie-swirl buttercream for a party-ready treat.

Your questions answered

How long does this cake take from start to finish?

Active prep is about 45–60 minutes. Baking is 25–30 minutes per pan (you can bake pans in batches if necessary). Cooling and frosting add another 1–2 hours depending on how chilled you want the layers — plan for a total of 3–4 hours if you include cooling time.

Can I use regular milk instead of buttermilk?

Yes. For best texture, make a quick buttermilk substitute: add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let it sit for 5 minutes. This gives the acidity that reacts with the baking soda.

Why is my cake dense or dry?

Common causes: overmeasuring flour, overmixing once dry ingredients are added, or overbaking. Be precise with flour (spoon-and-level), mix only until combined, and check for doneness a few minutes before the timer.

Can I assemble and frost the cake the day before?

Yes. If your frosting is buttercream, you can assemble and refrigerate overnight in a covered container. Bring it to room temperature before serving. If your frosting contains whipped cream or fresh dairy, keep refrigerated and serve within 24–48 hours.

If you want more variations or a cupcake conversion, I included a couple of links above to helpful cupcake recipes and topping ideas.

White German Chocolate Cake

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A decadent layer cake with cocoa-rich layers, shredded coconut, and chopped pecans, all enveloped in glossy chocolate frosting.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 75 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: German
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup unsweetened cocoa powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 4 large eggs, room temperature
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup shredded coconut
• 1 cup chopped pecans

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, tapping out excess flour.
2. In a large bowl, beat the butter with the granulated and brown sugars until light and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, beating well after each addition so the mixture stays smooth.
4. Stir in the buttermilk and vanilla until combined.
5. In a separate bowl, sift (or whisk) together the flour, cocoa powder, baking soda, and salt.
6. Gradually add the dry mix to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
7. Fold in the shredded coconut and chopped pecans with a spatula so they’re evenly distributed.
8. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
9. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the cakes cool in the pans for 10 minutes. Run a knife around the edges, then turn the cakes out onto wire racks to cool completely.
11. Once cooled, frost with your favorite chocolate frosting or a coconut-pecan frosting. Garnish with extra shredded coconut and chopped pecans if you like.

Notes

Best served with vanilla ice cream or coffee. For parties, cut into smaller squares and top each with a dollop of frosting and a pecan half.

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 35g
• Sodium: 350mg
• Fat: 19g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 80mg