Description
This White German Chocolate Cake is a decadent layered dessert featuring a moist white chocolate cake with shredded coconut and chopped pecans baked inside. The cake is frosted with a rich, creamy coconut-pecan frosting made from evaporated milk, egg yolks, and butter, delivering a perfect balance of sweetness and texture. Ideal for special occasions or holiday celebrations, this American classic is guaranteed to impress with its unique take on the traditional German chocolate cake.
Ingredients
Scale
Cake
- 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
- 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 preheat oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans thoroughly 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 mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light, fluffy, and well combined.
- Add egg whites and vanilla: Incorporate the egg whites one at a time into the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract.
- Combine milk and sour cream: In a separate small bowl, mix the whole milk with the sour cream until smooth.
- Alternate adding dry and wet ingredients: Add the dry ingredient mixture to the butter mixture in three parts, alternating with the milk and sour cream mixture. Start and end with the dry ingredients. Mix gently to combine without overmixing.
- Fold in white chocolate: Stir in the melted and slightly cooled white chocolate until well distributed throughout the batter.
- Divide and bake: Evenly divide the batter among the prepared cake pans. Place in the preheated oven and bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in their pans for about 10 minutes before transferring them onto wire racks to cool completely.
- Make frosting: In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and butter. Stir constantly and cook the mixture for 10–12 minutes until it thickens sufficiently.
- Add flavorings to frosting: Remove the saucepan from heat. Stir in the vanilla extract, sweetened shredded coconut, and chopped pecans. Let the frosting cool to room temperature before use.
- Assemble the cake: Once the cake layers are fully cooled, spread a generous amount of the frosting between each layer and over the top and sides of the cake.
Notes
- This cake can be made ahead and stored in the refrigerator to maintain freshness.
- For enhanced flavor and texture, toast the shredded coconut and chopped pecans in a dry skillet over medium heat until golden before adding to the frosting.
- Ensure the white chocolate is cooled slightly before incorporating it into the batter to avoid curdling.
- Use fresh eggs and high-quality butter for best results.
