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 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 light brown sugar, packed
🥚 5 large egg yolks, lightly beaten
🥥 3 1/2 cups sweetened shredded coconut
🌿 2 teaspoons vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans and line them with parchment paper to prevent sticking.
2. Melt the white baking chocolate in a microwave-safe bowl by heating in short bursts, stirring until smooth. Let it cool for 5 minutes.
3. In a large bowl, whisk together the flour, baking soda, and salt; set this mixture aside.
4. In another large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the melted white chocolate and vanilla extract.
5. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until fully incorporated.
7. Divide the batter evenly into the prepared pans. Bake for 20 to 22 minutes, checking doneness by inserting a toothpick into the center— it should come out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. To prepare the frosting, toast the pecans in a dry skillet over medium heat until fragrant, about 5 minutes, then set aside. In a medium saucepan, combine evaporated milk, granulated sugar, light brown sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened, about 10 to 12 minutes. Remove from heat and stir in vanilla, toasted pecans, and shredded coconut. Allow the frosting to cool to room temperature.
9. Once the cake layers are fully cooled, place one layer on your serving plate and spread with a generous amount of frosting. Repeat with remaining layers, finishing with frosting on top. Optionally garnish with extra toasted pecans or coconut flakes.
Enjoy this rich and moist White German Chocolate Cake with a deliciously creamy coconut pecan frosting.
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 slices
Calories: Approximately 600 kcal per serving