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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.

Ingredients

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  • 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

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

Find it online: https://www.simplefamilydishes.com/white-german-chocolate-cake/