Description
This White German Chocolate Cake is a decadent and moist layer cake featuring a delicate white chocolate batter and a rich, sweet coconut-pecan frosting. Perfect for holidays or special occasions, it combines the classic flavors of coconut and pecans with a smooth white chocolate twist, topped with a creamy homemade frosting that’s cooked to perfection.
Ingredients
Scale
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 Pans and Oven: Preheat the 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 all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, indicating proper aeration.
- Add Egg Whites and Flavoring: Add the egg whites one at a time to the butter mixture, beating well after each addition to ensure full incorporation. Stir in the vanilla extract for flavor.
- Combine Milk and Sour Cream: In a small bowl, mix the whole milk and sour cream together until smooth, which will add moisture and tenderness to the cake.
- Alternate Adding Dry and Wet Ingredients: Add the dry flour mixture to the butter mixture in three batches, alternating with the milk and sour cream mixture. Begin and end with the dry ingredients, mixing until just combined after each addition to avoid overmixing.
- Incorporate White Chocolate: Fold in the melted and slightly cooled white chocolate gently until evenly distributed throughout the batter.
- Bake the Cake Layers: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely, preparing them for frosting.
- Make the Frosting: In a saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, and unsalted butter. Stir constantly and cook for about 10 to 12 minutes until the mixture thickens significantly.
- Finish Frosting: Remove the saucepan from heat and stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Let the frosting cool to room temperature so it thickens and is spreadable.
- Assemble the Cake: Spread some frosting between each cake layer and cover the top and sides of the cake with the remaining frosting, ensuring even coverage and a beautiful finish.
Notes
- This cake can be made ahead and refrigerated for convenience. Bring to room temperature before serving for best texture and flavor.
- For enhanced flavor and added crunch, lightly toast the shredded coconut and chopped pecans before incorporating them into the frosting.
