Description
This White German Chocolate Cake is a delightful twist on the classic German chocolate cake, featuring a tender white cake layered with a rich and creamy coconut pecan frosting. Perfect for festive occasions or any celebration, this recipe combines the lightness of a white cake with the indulgent flavors of coconut and pecans in a luscious frosting.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
Frosting Ingredients
- 1 cup evaporated milk
- 1 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
Instructions
- Prepare Pans and Oven: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which typically takes several minutes.
- Add Egg Whites and Vanilla: Gradually beat in the 5 large egg whites until fully incorporated, then mix in the vanilla extract to enhance flavor.
- Combine Batter: Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
- Bake: Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then remove them and allow them to cool completely on wire racks before frosting.
- Make Frosting: In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and butter. Stir constantly to prevent curdling and cook until thickened, approximately 10 to 12 minutes.
- Finish Frosting: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool until it reaches a spreadable consistency.
- Assemble Cake: Spread the coconut pecan frosting between the cooled cake layers and over the top of the cake. Traditionally, the sides remain unfrosted.
Notes
- This cake is traditionally frosted only between the layers and on top, leaving the sides unfrosted.
- Store the cake covered in the refrigerator to maintain freshness.
- Bring the cake to room temperature before serving to enhance texture and flavor.
