Description
Indulge in a delightful White German Chocolate Cake, a unique twist on the traditional German chocolate cake. This luscious dessert features layers of moist white cake filled with a decadent coconut pecan mixture, all topped off with a creamy buttercream frosting. Perfect for special occasions or simply to satisfy your sweet tooth.
Ingredients
Scale
For the White Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1 cup whole milk
For the Coconut Pecan Filling:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting (Optional):
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter, oil, and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition. Mix in vanilla extract. Alternate adding dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
- Divide the batter between the pans. Bake for 25–30 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the filling, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook until thickened, then stir in vanilla, coconut, and pecans. Cool to room temperature.
- If using frosting, beat butter until creamy. Add powdered sugar, cream, and vanilla extract. Beat until light and fluffy.
- To assemble, place one cake layer on a plate, spread half the filling, add the second layer, spread remaining filling. Frost the sides if desired and decorate.
Notes
- This cake offers a fun twist on the classic German chocolate cake.
- Refrigerate leftovers for up to 4 days; bring to room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 43g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
