Description
This White German Chocolate Cake is a rich and moist layered dessert featuring a tender white chocolate-infused cake paired with a luscious coconut and pecan frosting. Perfectly balanced with sweet shredded coconut and crunchy pecans, this classic American dessert is ideal for holiday celebrations or any special occasion.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
- 4 oz white chocolate, melted and slightly cooled
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Frosting Ingredients
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure they are well combined and aerated.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake crumb.
- Add Egg Whites and Vanilla: Gradually add the egg whites one at a time, beating well after each addition to incorporate air. Then mix in the vanilla extract for flavor.
- Combine Milk and Sour Cream: In a small bowl, stir together the whole milk and sour cream to prepare for alternating additions.
- Alternate Dry and Wet Ingredients: Add the dry flour mixture to the butter mixture in three parts, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Add Melted White Chocolate: Gently fold in the melted and slightly cooled white chocolate to infuse the batter with rich white chocolate flavor.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes.
- Cool the Cakes: Turn the cakes out onto wire racks and allow them to cool completely before frosting to prevent melting the frosting.
- Prepare the Frosting: In a saucepan over medium heat, combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, until thickened — about 10–12 minutes — to create a custard-like frosting base.
- Finish the Frosting: Remove the frosting from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature before using.
- Assemble the Cake: Spread the coconut pecan frosting between the cake layers and over the top of the cake evenly. Chill if desired to set the frosting before serving.
Notes
- This cake can be made ahead of time and stored in the refrigerator to enhance the flavors.
- For a deeper nuttier flavor, toast the coconut and pecans lightly in a dry skillet before adding them to the frosting.
- Ensure the frosting cools completely to prevent it from melting when spread on the cake.
- Use room temperature ingredients for best mixing and texture.
