This White German Chocolate Cake is a delicious twist on the traditional German chocolate cake. Instead of the classic chocolate cake base, this version features a rich, moist white cake with the same decadent coconut-pecan frosting. It’s the perfect dessert for coconut and white cake lovers!
📋 Ingredients:
For the White Cake:
- 2 1/2 cups all-purpose flour 🌾
- 1 1/2 cups granulated sugar 🍬
- 1 tablespoon baking powder 🌿
- 1/2 teaspoon salt 🧂
- 1 cup unsalted butter, softened 🧈
- 4 large egg whites 🥚
- 1 cup whole milk 🥛
- 1 teaspoon vanilla extract 🌿
- 1/2 teaspoon almond extract (optional) 🌿
For the Coconut-Pecan Frosting:
- 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 🥜
📝 Instructions:
1. Prepare the White Cake:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar:
- In a separate bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add egg whites:
- Add the egg whites to the butter mixture, one at a time, beating well after each addition.
- Add dry ingredients and milk:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla and almond extracts.
- Pour into pans:
- Divide the batter evenly between the two prepared cake pans.
- Bake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Coconut-Pecan Frosting:
- Cook the frosting:
- In a medium saucepan, whisk together the evaporated milk, granulated sugar, egg yolks, and butter over medium heat. Cook, stirring constantly, for about 10-12 minutes, or until the mixture thickens and turns golden.
- Add coconut and pecans:
- Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature.
3. Assemble the Cake:
- Layer the cake:
- Place one of the cooled cake layers on a serving plate. Spread half of the coconut-pecan frosting over the top.
- Add the second layer:
- Place the second cake layer on top and spread the remaining frosting over the top of the cake. (You can also spread a thin layer on the sides if desired, or leave the sides bare for a more rustic look.)
4. Serve:
- Garnish and enjoy:
- Garnish the cake with extra coconut or pecans if desired. Slice and enjoy this decadent White German Chocolate Cake!
⏱️ Preparation Time: 25 minutes
⏱️ Cooking Time: 30 minutes
⏱️ Total Time: 55 minutes
🍽️ Servings: 12 servings
🔥 Calories: Approximately 450-500 kcal per slice
This White German Chocolate Cake is a perfect combination of moist white cake and the rich, nutty, coconut-pecan frosting that makes German chocolate cake so famous. It’s an irresistible treat for any celebration! 🍰🥥