White German Chocolate Cake (Printable Version)
# What You’ll Need:
→ Cake
01 -
1 (4-ounce) bar white baking chocolate, chopped
02 -
2 ½ cups all-purpose flour
03 -
1 teaspoon baking soda
04 -
¼ teaspoon salt
05 -
1 cup salted butter, softened
06 -
1 cup granulated sugar
07 -
4 large eggs, separated
08 -
2 teaspoons vanilla extract
09 -
1 ¼ cups buttermilk
→ Coconut Pecan Frosting
10 -
2 ½ cups finely chopped pecans
11 -
3 (5-ounce) cans evaporated milk
12 -
1 ¼ cups granulated sugar
13 -
1 cup salted butter
14 -
⅔ cup firmly packed light brown sugar
15 -
5 large egg yolks, lightly beaten
16 -
3 ½ cups sweetened shredded coconut
17 -
2 teaspoons vanilla extract
# Steps to Follow:
01 -
Preheat oven to 350°F. Grease 3 (9-inch) cake pans, line bottoms with parchment, and lightly grease parchment.
02 -
Microwave white chocolate in 20-second intervals until smooth; let cool 5 minutes.
03 -
In a medium bowl, whisk together flour, baking soda, and salt.
04 -
Beat butter until creamy. Gradually add sugar, then beat in egg yolks one at a time.
05 -
Mix in melted white chocolate and vanilla. Add flour mixture, alternating with buttermilk, beginning and ending with flour. Mix at low speed.
06 -
In a clean bowl, beat egg whites until medium-stiff peaks form; gently fold into batter in two additions.
07 -
Divide batter among pans, smooth tops, and bake for 20–22 minutes. Cool 10 minutes in pans, then transfer to wire racks.
08 -
For frosting, toast pecans at 350°F for 8–10 minutes.
09 -
In a saucepan, cook evaporated milk, granulated sugar, light brown sugar, butter, and egg yolks over medium heat, stirring constantly, until thickened (about 10 minutes).
10 -
Remove from heat; stir in vanilla, shredded coconut, and toasted pecans. Cool 1 hour, stirring occasionally, until spreadable.
11 -
Assemble cake with frosting between layers, on top, and along the sides.