Description
This White German Chocolate Cake is a light and fluffy twist on the classic German chocolate cake. With a rich coconut-pecan filling and smooth white chocolate cake layers, it’s a deliciously indulgent dessert that combines sweetness and texture in every bite.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup white chocolate chips, melted
For the Coconut-Pecan Filling:
- 1 cup evaporated milk
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
For the Frosting:
- 1 cup heavy cream
- 1/2 cup white chocolate chips
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients, alternating with the buttermilk, mixing until just combined. Fold in melted white chocolate chips.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the filling, combine evaporated milk, butter, sugar, egg yolks, and vanilla extract in a saucepan over medium heat. Stir constantly until thickened, about 10 minutes. Remove from heat and fold in coconut and pecans. Let cool to room temperature.
- For the frosting, heat heavy cream in a saucepan until just simmering. Pour over white chocolate chips and stir until smooth. Let cool to room temperature, then stir in powdered sugar and vanilla.
- To assemble, place one layer of cake on a serving platter and spread with a layer of coconut-pecan filling. Top with the second cake layer, spread with more filling, and then top with the third cake layer.
- Frost the top and sides of the cake with the white chocolate frosting. Garnish with additional coconut and pecans if desired.
Notes
- This cake can be stored in the refrigerator for up to 3 days.
- For a richer taste, try using semi-sweet white chocolate instead of regular white chocolate.
- Prep Time: 30 minutes
- Cook Time: 30 minutes