Description
Indulgent white German chocolate cake offers a luxurious twist on classic desserts, blending rich coconut-pecan frosting with delicate white chocolate layers. Sweet memories of Southern baking traditions come alive, tempting you to savor each heavenly slice.
Ingredients
Scale
Cake Dry Ingredients:
- 2 ½ cups (310 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Cake Wet Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters/8 fluid ounces) whole milk
Coconut-Pecan Filling:
- 1 cup (200 g) granulated sugar
- 1 cup (240 milliliters/8 fluid ounces) evaporated milk
- ½ cup (115 g) unsalted butter
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 ½ cups (120 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans
Garnish (Optional):
- White chocolate shavings or curls
- Extra toasted pecans or coconut
Instructions
- Prepare the cake foundation by meticulously mixing dry ingredients in a medium bowl, whisking flour, baking powder, and salt until uniformly blended. In a separate spacious mixing bowl, cream butter and sugar using an electric mixer until achieving a cloud-like, aerated texture.
- Gradually incorporate egg whites into the butter mixture, ensuring thorough integration after each addition. Gently fold in vanilla extract, creating a smooth, fragrant base.
- Alternately introduce flour mixture and milk into the batter, beginning and concluding with flour. Blend carefully to maintain a silky, consistent texture without overmixing.
- Prepare cake pans by generously greasing and flouring two 9-inch round vessels or lining with parchment paper. Distribute batter evenly between pans, creating level surfaces.
- Position pans in a preheated 350F (175C) oven. Bake for 25-30 minutes, monitoring until a inserted toothpick emerges clean, indicating perfect doneness.
- Allow cakes to rest in pans for 10 minutes, then delicately transfer to a wire cooling rack. Permit complete cooling before further preparation.
- Craft the coconut-pecan filling by combining sugar, evaporated milk, butter, and egg yolks in a medium saucepan. Cook over medium heat, stirring consistently until the mixture transforms into a thick, luxurious consistency.
- Remove filling from heat, incorporating vanilla extract, shredded coconut, and chopped pecans. Allow the mixture to cool completely, developing rich, complex flavors.
- Assemble the cake by positioning the first layer on a elegant serving plate. Spread half the coconut-pecan filling evenly across the surface.
- Carefully place the second cake layer atop the first, crowning it with remaining filling. Ensure smooth, even coverage.
- Embellish the cake with optional garnishes like delicate white chocolate shavings, additional toasted pecans, or sprinkled coconut for visual and textural intrigue.
- Slice and serve immediately. Store any remaining cake in an airtight container within the refrigerator, preserving freshness for up to 5 days.
Notes
- Achieve a light, fluffy texture by carefully separating egg whites and beating them until soft peaks form before gently folding into the batter.
- Prevent dry cake by not overmixing the batter and checking doneness early, as each oven can vary slightly in temperature and baking time.
- Customize the cake by substituting almond milk for dairy milk to make it lactose-free, or use gluten-free flour blend for a celiac-friendly version.
- Enhance the filling’s richness by toasting pecans and coconut beforehand, which will intensify their nutty, caramelized flavors and add depth to the dessert.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 569
- Sugar: 60 g
- Sodium: 172 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 91 mg