White German Chocolate Cake (Print Version)
Tender white cake with rich coconut pecan frosting and white chocolate for an elegant twist on a beloved dessert classic.
# Ingredients:
→ For the White Cake
01 -
2 ½ cups sifted all-purpose flour
02 -
2 cups granulated sugar
03 -
1 cup unsalted butter, room temperature
04 -
4 large eggs, room temperature
05 -
1 cup buttermilk, room temperature
06 -
2 teaspoons pure vanilla extract
07 -
2 ½ teaspoons baking powder
08 -
½ teaspoon fine salt
09 -
1 cup white chocolate chips (optional)
→ For the Coconut Pecan Frosting
10 -
1 ½ cups sweetened shredded coconut, toasted
11 -
1 cup chopped pecans, toasted
12 -
1 ½ cups granulated sugar
13 -
1 ½ cups evaporated milk
14 -
4 egg yolks
15 -
¾ cup unsalted butter, cut into pieces
16 -
2 teaspoons pure vanilla extract
→ Assembly Extras
17 -
½ cup toasted coconut flakes, for topping
18 -
¼ cup white chocolate shavings (optional)
19 -
12 whole pecans, for decoration
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Toast the coconut and pecans until fragrant and lightly golden.
02 -
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
03 -
In a separate bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with flour. Fold in white chocolate chips if using.
04 -
Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
05 -
In a medium heavy-bottomed saucepan, combine evaporated milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens (about 10-12 minutes). Remove from heat and add butter, vanilla, toasted coconut, and pecans. Stir until butter melts and mixture is well combined. Allow to cool until spreadable consistency is reached.
06 -
Place one cake layer on a serving plate and spread with coconut pecan frosting. Repeat with remaining layers. Sprinkle the top with additional toasted coconut flakes, white chocolate shavings, and arrange whole pecans decoratively around the edge.
# Notes:
01 -
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.