Description
A delightful White German Chocolate Cake featuring moist white chocolate layers filled with a rich coconut pecan filling and topped with a creamy white chocolate frosting. This elegant twist on a classic dessert highlights the delicate sweetness of white chocolate paired with textured coconut and pecans, perfect for special occasions and celebrations.
Ingredients
Scale
Cake Ingredients
- 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 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup buttermilk
- 1/2 cup sour cream
- 4 oz white chocolate, melted and slightly cooled
Coconut Pecan Filling
- 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
Frosting (optional)
- 1/2 cup unsalted butter
- 4 oz white chocolate, melted
- 3–4 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Egg Whites and Flavors: Beat in the egg whites one at a time, mixing well after each addition. Stir in the vanilla and almond extracts for enhanced flavor.
- Incorporate White Chocolate: Fold the melted and slightly cooled white chocolate into the batter gently to maintain the airiness without overmixing.
- Combine Batter with Dry Ingredients and Buttermilk: Alternate adding the flour mixture and buttermilk to the batter in three additions, starting and ending with the flour mixture. This technique helps to evenly combine ingredients without toughening the batter.
- Add Sour Cream: Gently fold in the sour cream until just combined, adding moisture and richness to the cake.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, which prevents condensation under the cake layers.
- Prepare Coconut Pecan Filling: Combine evaporated milk, granulated sugar, egg yolks, and butter in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 10–12 minutes. Remove from heat, then stir in vanilla extract, shredded coconut, and chopped pecans. Allow to cool completely before using.
- Make the Frosting (Optional): Beat softened butter until creamy. Mix in melted white chocolate. Gradually add powdered sugar alternated with heavy cream until desired consistency is reached. Stir in vanilla extract for flavor.
- Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of coconut pecan filling over the top. Repeat with the next layers. Frost the top and sides of the cake with the white chocolate frosting as desired, or leave bare for a traditional appearance.
- Chill and Serve: Chill the assembled cake in the refrigerator for at least 30 minutes before slicing to help set the filling and frosting for cleaner cuts. Serve and enjoy!
Notes
- This version offers a lighter, elegant twist on traditional German chocolate cake.
- For a richer coconut pecan filling, add a tablespoon of brown sugar when cooking the filling.
- The white chocolate flavor complements the coconut and pecans beautifully, enhancing the cake’s sweetness and texture.
- Make the cake layers ahead of time and freeze for up to 2 months, wrapped tightly to preserve moisture.
- Use parchment paper in cake pans for easier removal and cleaner edges.
- Ensure melted white chocolate is slightly cooled before folding into batter to avoid cooking the egg whites.
- Chilling the cake helps in achieving cleaner slices, especially when frosted.
