Description
This White German Chocolate Cake is a delightful blend of moist cake layers and rich coconut frosting, perfect for any occasion. With a fluffy texture and an irresistible combination of chocolate and coconut, this dessert guarantees to impress your guests and evoke sweet memories of family gatherings. Easy to make, it’s the ideal treat for both novice bakers and seasoned pros alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 3 large eggs
- 1 cup whole milk
- 1 cup sweetened coconut flakes
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round 9-inch baking pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.
- In another bowl, beat butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition.
- Gradually add milk to the mixture until smooth.
- Fold dry ingredients into wet ingredients gently.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- Layer with coconut frosting between layers and on top; decorate with toasted nuts if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Substitute walnuts for pecans or add chocolate chips for extra flavor. For gluten-free options, use a 1:1 gluten-free flour blend. To maintain moisture, consider adding sour cream or yogurt to the batter.