Description
A delightful recipe for a moist white German chocolate cake, featuring layers of coconut-pecan filling and cream cheese frosting.
Ingredients
- 2½ cups (315 g) all-purpose flour
- 2 teaspoons (10 mL) baking powder
- ½ teaspoon (2.5 mL) salt
- ¾ cup (170 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- 4 large eggs, separated
- 2 teaspoons (10 mL) vanilla extract
- 1 cup (240 mL) buttermilk
- ½ cup (120 mL) whole milk
- 1 cup (200 g) granulated sugar (for filling)
- 1 cup (240 mL) evaporated milk
- ½ cup (115 g) unsalted butter (for filling)
- 4 large egg yolks (for filling)
- 1 teaspoon (5 mL) vanilla extract (for filling)
- 1½ cups (120 g) sweetened shredded coconut (for filling)
- 1 cup (110 g) chopped pecans (for filling)
- ¼ teaspoon (1.25 mL) salt (for filling)
- 225 g cream cheese, softened (for frosting)
- ½ cup (115 g) unsalted butter, softened (for frosting)
- 3 cups (360 g) powdered sugar (for frosting)
- 1 teaspoon (5 mL) vanilla extract (for frosting)
- 2–3 tablespoons (30–45 mL) heavy cream, as needed (for frosting)
- 1½ cups (120 g) sweetened shredded coconut (for decorating)
- 1 cup (110 g) pecan halves or chopped pecans, lightly toasted (for decorating)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 20 cm (8-inch) round cake pans with parchment paper.
- Whisk together the flour, baking powder, and salt.
- Beat the butter and sugar for 3–4 minutes, until light and fluffy.
- Beat in the egg yolks one at a time, then add the vanilla.
- Add the flour mixture alternately with the buttermilk and milk, beginning and ending with the dry ingredients. Mix just until combined.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter in two or three additions.
- Divide the batter evenly among the prepared pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.
- In a saucepan, combine the sugar, evaporated milk, butter, egg yolks, vanilla, and salt for the filling. Cook over medium-low heat, stirring constantly, for 8–12 minutes, until the mixture thickens enough to coat the back of a spoon.
- Remove from the heat and stir in the shredded coconut and chopped pecans. Cool completely before assembling.
- Beat the cream cheese and butter until smooth for the frosting. Gradually add the powdered sugar and vanilla. Beat until fluffy. Add heavy cream, 1 tablespoon at a time, if needed to reach a spreadable consistency.
- Place one cake layer on a serving plate. Spread a layer of coconut-pecan filling over the top. Add the second cake layer and spread with more filling. Add the final cake layer.
- Cover the top and sides with the cream cheese frosting. Press shredded coconut over the sides and top of the cake. Decorate generously with toasted pecans.
- Refrigerate for at least 1 hour before slicing so the layers set.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in the refrigerator for up to 3 days.
- For a richer flavor, use dark brown sugar in the filling.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg