White German Chocolate Cake
White German Chocolate Cake is a delightful treat that brings together rich flavors and a beautiful presentation. This cake is perfect for celebrations, special occasions, or simply when you want to indulge yourself. With its moist layers and creamy frosting, it’s sure to please everyone who tries it.
Why Make This Recipe
Making White German Chocolate Cake is a great way to impress your friends and family. It’s a unique twist on the classic German chocolate cake, using white chocolate for a lighter flavor. Plus, the combination of coconut and pecans adds a nice texture and richness that makes each slice irresistible. Whether it’s a birthday, wedding, or holiday gathering, this cake will stand out and be remembered!
How to Make White German Chocolate Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs, separated (yolk and whites)
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup unsweetened coconut milk (optional for extra richness)
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans (plus more for garnish)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 3 large egg yolks, beaten
- 1 tsp vanilla extract
- 1/2 cup cream cheese, softened (for a creamy texture)
Directions:
Step 1: Prepare the Cake Batter
Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a medium-sized bowl, mix the dry ingredients: sift the flour, baking powder, and salt together. Set aside. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes). Add the egg yolks one at a time, mixing well after each addition, then add the vanilla extract. Gradually add the dry ingredients alternating with the milk until fully combined. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold the egg whites into the batter. Divide the batter evenly between the two prepared pans and 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 turn them out onto a wire rack to cool completely.
Step 2: Make the Frosting
To toast the coconut, heat a dry pan over medium heat, and toast the shredded coconut for about 3-4 minutes, stirring occasionally, until golden brown. Set aside. In a saucepan, combine the butter, sugar, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes). Once thickened, remove from heat and stir in the vanilla extract, cream cheese, toasted coconut, and chopped pecans. Let the frosting cool to room temperature.
Step 3: Assemble the Cake
Once the cakes have cooled completely, place one layer on a serving plate. Spread the frosting evenly over the first cake layer, then place the second cake layer on top. Frost the top and sides of the entire cake with the coconut-pecan mixture. Garnish with additional chopped pecans on top for extra crunch.
Step 4: Serve
Allow the cake to chill in the refrigerator for about 30 minutes for the frosting to set. Slice into pieces and serve chilled or at room temperature. Enjoy! This White German Chocolate Cake is rich, indulgent, and full of texture from the creamy frosting, coconut, and pecans. The contrast between the light cake and decadent frosting will make this a favorite at any gathering. Enjoy each delicious bite!
How to Serve White German Chocolate Cake
Serve this cake chilled or at room temperature. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
How to Store White German Chocolate Cake
Store leftover cake in an airtight container in the refrigerator to keep it fresh. It can last up to a week if properly stored. If you prefer, you can freeze the cake by wrapping it in plastic wrap and aluminum foil; it will keep well for up to three months.
Tips to Make White German Chocolate Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Do not overmix the batter after adding the egg whites; gently fold them for the fluffiest cake.
- Toasting the coconut adds a great flavor, so don’t skip that step!
Variation
For a chocolate twist, you can substitute the white chocolate in the frosting with melted semi-sweet chocolate. This will create a rich chocolate frosting with the same texture and flavor profile!
FAQs
1. Can I use unsweetened coconut in this recipe?
Yes, you can use unsweetened coconut, but the cake will be less sweet. You might want to adjust the sugar accordingly.
2. Can I make this cake in advance?
Yes, you can bake the cake layers ahead of time. Just wrap them tightly and store in the refrigerator. Frost the cake on the day of serving for the best texture.
3. What can I substitute for pecans?
If you’re not a fan of pecans, you can use walnuts or even almonds to add a different flavor and texture to the cake.
Enjoy baking and savoring this delightful White German Chocolate Cake!
