Description
Luxurious White German Chocolate Cake celebrates classic dessert traditions with rich cream layers and coconut-pecan frosting. Delicate chocolate notes and creamy textures invite sweet moments of pure indulgence you will savor completely.
Ingredients
Scale
- 2 cups (400 g) granulated sugar
- 1 cup (225 g) unsalted butter, softened
- 1 cup (240 ml/8 fl oz) whole milk
- 4 large egg whites
- 2 ½ cups (310 g) all-purpose flour
- 1 ½ cups (120 g) sweetened shredded coconut
- 1 cup (120 g) chopped pecans
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml/8 fl oz) evaporated milk
- ½ cup (115 g) unsalted butter
- 2 ½ tsps baking powder
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- ½ tsp salt
- white chocolate shavings or curls
- extra toasted pecans or coconut
Instructions
- Cake Batter Preparation: Whisk flour, baking powder, and salt in a medium bowl until uniformly blended. In a separate large mixing bowl, cream butter and sugar using an electric mixer until light and fluffy.
- Wet Ingredient Integration: Gently fold egg whites and vanilla extract into the butter mixture, creating a smooth, fragrant base. Alternately add flour mixture and milk, mixing carefully to maintain a silky consistency without overmixing.
- Pan Setup and Baking: Grease and flour two 9-inch round cake pans or line with parchment paper. Distribute batter evenly, creating level surfaces. Bake in a preheated 350F (175C) oven for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cake Cooling: Rest cakes in pans for 10 minutes, then transfer to a wire rack. Allow complete cooling before further preparation.
- Coconut-Pecan Filling Creation: In a medium saucepan, combine sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring consistently until the mixture thickens. Remove from heat and fold in vanilla extract, shredded coconut, and chopped pecans. Cool completely.
- Cake Assembly: Place first cake layer on a serving plate. Spread half the coconut-pecan filling evenly. Position the second cake layer on top, covering with remaining filling.
- Finishing Touches: Optionally garnish with white chocolate shavings, toasted pecans, or sprinkled coconut. Slice and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Prevent Dry Cake: Avoid overmixing batter to maintain moisture and tender crumb, stopping mixer just when ingredients are incorporated.
- Maximize Egg White Volume: Ensure egg whites are at room temperature and use clean, grease-free bowl for optimal whipping and maximum volume.
- Perfect Filling Consistency: Continuously stir coconut-pecan mixture while cooking to prevent scorching and achieve smooth, thick texture without burning.
- White Chocolate Variation: Replace traditional chocolate with white chocolate chips or melted white chocolate for a lighter, more delicate flavor profile and elegant appearance.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 11
- Calories: 460
- Sugar: 44 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg