Description
Indulgent white german chocolate cake brings European elegance to classic dessert traditions. Rich layers of delicate white chocolate and coconut create a luxurious experience you’ll savor with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 1 package white cake mix
- 3 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
Baking Additions:
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup white baking chips
Cream and Butter:
- 1/2 cup butter
- 1 (14 ounce/396 grams) can sweetened condensed milk
Instructions
- Prepare the oven at 350F (175C) and prepare a 9×13-inch baking pan by greasing and dusting with flour.
- In a spacious mixing bowl, blend cake mix, buttermilk, oil, eggs, and vanilla using an electric mixer. Initially mix on low speed to combine ingredients, then increase to medium speed for 2 minutes until batter becomes smooth and uniform.
- Gently fold coconut and pecans into the cake batter, ensuring even distribution throughout the mixture.
- Transfer the prepared batter into the greased pan, spreading evenly to create a consistent layer.
- Place the pan in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center – it should emerge clean without any wet batter.
- Remove cake from oven and allow to cool completely at room temperature, which helps prevent the frosting from melting.
- For the topping, use a saucepan over low heat to melt butter, sweetened condensed milk, and white baking chips. Continuously stir the mixture to prevent scorching.
- Maintain constant stirring for approximately 10 minutes until the topping becomes smooth, glossy, and slightly thickened.
- Once the cake has cooled, carefully pour the warm white chocolate mixture evenly over the entire surface, ensuring complete coverage.
Notes
- Swap buttermilk with plant-based milk and egg replacer for a vegan version that maintains moisture and texture.
- Toast coconut and pecans beforehand to enhance their nutty, caramelized flavor profile and add depth to the cake.
- Use a candy thermometer when preparing the white chocolate glaze to ensure perfect consistency and prevent burning or separation.
- Store cake at room temperature in an airtight container for up to 3 days, or refrigerate for extended freshness without compromising its soft texture.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 482
- Sugar: 41 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg