White German Chocolate Cake with a Cheesecake Center takes everything you love about classic German chocolate cake—coconut, pecans, and caramelized frosting—and pairs it with a soft white cake base and rich coconut-pecan topping. It’s an indulgent, celebration-worthy dessert that looks impressive on the table yet starts from a simple white cake mix and a straightforward stovetop frosting.
Why this cake works so well
This cake follows the same flavor structure as German chocolate cake but swaps the traditional chocolate sponge for a tender white cake layered with a gooey coconut-pecan frosting. The batter uses buttermilk, oil, egg whites, and a boxed mix for a moist, light crumb that contrasts beautifully with the dense, ultra-sweet coconut-pecan topping.
The frosting is a classic German chocolate–style coconut pecan filling made with evaporated milk, egg yolks, sugar, butter, coconut, and pecans, which is the same stovetop method used in traditional recipes. Assembling the cake with frosting between and over the layers creates that signature “smothered in coconut and pecans” look people associate with German chocolate desserts.