Description
This White German Chocolate Cake is a decadent dessert featuring a rich and moist white cake, filled with a coconut and pecan topping, and smothered in a creamy, caramelized butter sauce. Perfect for any occasion, this cake combines the classic flavors of German chocolate with a lighter, fluffier base.
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
- For extra flavor, you can toast the shredded coconut before adding it to the batter.
- If you prefer a creamier texture, you can use a mixture of cream cheese and butter in the filling.
- Make sure to let the cake layers cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes