White German Chocolate Cake

White German Chocolate Cake is a decadent twist on the classic German chocolate cake. This version features a moist, fluffy white chocolate cake layered with a rich, coconut-pecan frosting. The combination of white chocolate and the tropical taste of coconut gives this cake an indulgent yet balanced flavor profile, perfect for any special occasion or celebration.

1. Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 6 oz white chocolate, melted and cooled

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter
• 3 large egg yolks, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups chopped pecans

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and melted white chocolate.
5. Gradually add the dry ingredients to the wet ingredients in 3 parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. While the cake cools, prepare the coconut-pecan frosting. In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens, about 10 minutes.
9. Remove from heat and stir in the vanilla extract, coconut, and chopped pecans. Allow the frosting to cool to room temperature.
10. Once the cake layers are cool, spread the coconut-pecan frosting between the layers and on top of the cake.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes
Kcal: 400 kcal (per slice) | Servings: 12 slices