White German Chocolate Cake

White German Chocolate Cake is a stunning twist on the classic dessert, featuring moist layers of white chocolate cake covered in rich, gooey coconut pecan frosting. Perfect for holidays, birthdays, or any special occasion, this showstopper cake will have everyone asking for seconds.

Why You’ll Love This Recipe

• A festive cake with a creamy white chocolate base.
• The coconut pecan frosting is indulgent and irresistible.
• Great for celebrations and potlucks.
• Made with simple, everyday ingredients.

Ingredients

For the Cake:

• 1 (4-ounce) bar white baking chocolate, chopped
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup salted butter, softened
• 1 cup granulated sugar
• 4 large eggs, separated
• 2 teaspoons vanilla extract
• 1 1/4 cups buttermilk

For the Coconut Pecan Frosting:

• 2 1/2 cups finely chopped pecans
• 3 (5-ounce) cans evaporated milk
• 1 1/4 cups granulated sugar
• 1 cup salted butter
• 2/3 cup firmly packed light brown sugar
• 5 large egg yolks, lightly beaten
• 3 1/2 cups sweetened shredded coconut
• 2 teaspoons vanilla extract

Directions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Melt the chopped white chocolate in a microwave-safe bowl in 20-second increments, stirring until smooth. Set aside to cool slightly.
3. In a medium bowl, whisk together flour, baking soda, and salt.
4. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Mix in the melted white chocolate and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
6. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
7. Divide the batter evenly among the three prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

1. In a large saucepan, combine evaporated milk, both sugars, butter, and egg yolks. Cook over medium heat, whisking constantly, until mixture thickens and coats the back of a spoon (about 12 minutes).
2. Remove from heat and stir in pecans, shredded coconut, and vanilla. Let frosting cool until spreadable.

Assemble the Cake:

1. Place one cake layer on a serving plate and spread frosting evenly on top.
2. Repeat with the second and third layers.
3. Spread remaining frosting on top and sides of the cake.
4. Let set before slicing and serving.

Pro Tips and Variations

• Toast pecans for extra depth of flavor.
• Use cake flour instead of all-purpose flour for a lighter crumb.
• Chill the cake for 30 minutes before serving for cleaner slices.

Serving Suggestions

• Perfect with a scoop of vanilla ice cream.
• Garnish with white chocolate curls for an elegant touch.
• Serve with coffee or hot chocolate at holiday gatherings.

Storage/Reheating

• Store covered at room temperature for up to 2 days.
• Refrigerate for up to 5 days.
• Bring to room temperature before serving for best flavor.

FAQs

Can I make the frosting ahead of time?
Yes, refrigerate it for up to 3 days. Bring to room temperature before spreading.

Can I freeze this cake?
Yes, freeze unfrosted cake layers for up to 2 months. Thaw before frosting.

Do I have to use white baking chocolate?
Yes, it gives the cake its signature flavor and should not be skipped.

Conclusion

White German Chocolate Cake is a decadent twist on a classic, balancing moist white chocolate cake with the nutty sweetness of coconut pecan frosting. Whether for holidays or special occasions, it’s guaranteed to impress!

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