Description
A delightful and rich White German Chocolate Cake topped with a coconut-pecan frosting, perfect for any special occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 4 oz white chocolate, melted and cooled slightly
- 1 cup whole milk, at room temperature
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans, lightly toasted
- 1/4 teaspoon salt
- 4 oz white chocolate, melted (optional topping)
- 1/4 cup chopped pecans (optional topping)
- 2 tablespoons shredded coconut (optional topping)
Instructions
- Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and sugar for 3–4 minutes until light and fluffy.
- Beat in the egg whites gradually, mixing well after each addition. Add the vanilla extract and melted white chocolate, then mix until smooth.
- Add the dry ingredients in three additions, alternating with the milk. Begin and end with the flour mixture, mixing on low speed just until combined.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
- In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, butter, and salt. Cook over medium-low heat, stirring constantly, for approximately 8–12 minutes until thickened.
- Remove the saucepan from the heat. Stir in the vanilla extract, shredded coconut, and toasted pecans. Allow the frosting to cool until thick and spreadable.
- Place one cake layer on a serving plate. Spread a generous layer of coconut-pecan frosting over the top. Add the second cake layer and spread the remaining frosting over the top.
- Drizzle melted white chocolate over the cake, if desired. Finish with chopped pecans and shredded coconut.
- Allow the cake to rest until the frosting is set enough to slice cleanly. Cut into slices and serve.
Notes
- Use real white chocolate for a smoother flavor and texture.
- Avoid overmixing to keep the cake tender.
- Toast the pecans for enhanced flavor.
- Let the frosting cool before assembling the cake.
- Refrigerate the cake in an airtight container for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg