Introduction

The White German Chocolate Cake offers a delightful twist on the traditional German chocolate cake by combining a light and airy white cake base with a rich and nutty coconut-pecan frosting. This cake provides a wonderful blend of soft, fluffy layers and a flavorful topping, making it perfect for birthdays, holidays, or any special gathering where you want to serve an extraordinary dessert.

Why You’ll Love This

• A Fresh Take on a Favorite: It combines the classic German chocolate cake frosting with a fluffy white cake.
• Light, Fluffy Texture: The white cake layers are soft and moist, offering a great contrast to the decadent frosting.
• Delicious Coconut-Pecan Frosting: Made from scratch, this frosting features sweet shredded coconut and toasted pecans for a rich, satisfying flavor.
• Great for Celebrations: Perfect for any festive occasion where a unique dessert will impress guests.
• Easy to Follow: This recipe is straightforward, with clear steps that are ideal for any baker, regardless of experience.

Ingredients

For the White Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• 1/2 cup unsalted butter, cubed
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans, toasted

Instructions

1. Make the White Cake Batter:

1. • Preheat your oven to 350°F (175°C). Lightly grease and flour three 9-inch round cake pans, or line them with parchment paper.

2. Mix Dry Ingredients:

1. • Mix the flour, baking powder, and salt together in a medium-sized bowl. Whisk thoroughly until fully combined, then set it aside.

3. Cream Butter and Sugar:

1. • In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes. Add egg whites one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

4. Combine Wet and Dry Mixtures:

1. • Slowly add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix just until combined, taking care not to overmix the batter.

5. Bake the Cake Layers:

1. • Evenly distribute the batter into the three prepared cake pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Let the cakes cool in their pans for 10 minutes, then move them to a wire rack to cool fully.

6. Prepare the Coconut-Pecan Frosting:

1. • In a medium saucepan, mix together the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture becomes thick and reaches a golden color, about 10-12 minutes. Remove from heat and stir in the vanilla extract, shredded coconut, and toasted pecans. Let the frosting cool to room temperature before using.

7. Assemble the Cake:

1. • Put one cooled cake layer on a serving platter and generously spread the coconut-pecan frosting over the top. Repeat with the second and third layers. Spread the leftover frosting over the top and along the sides of the cake.

8. Serve and Enjoy:

1. • Slice and serve this delicious cake at room temperature. Savor the delightful combination of soft, fluffy cake with a rich, nutty frosting!

Serving and Storage Tips

• Serving Suggestions: This cake is excellent with a cup of coffee or a scoop of vanilla ice cream.
• Storing Leftovers: keep the cake in an airtight container in the fridge for up to 5 days.
• Freezing Tips: Wrap the cake or individual slices tightly in plastic wrap and freeze for up to 2 months. Defrost in the fridge before serving.

Nutritional Information & Health Benefits

This cake is a tasty indulgence but offers some benefits too:

• Nuts for Heart Health: Pecans are packed with healthy fats that can help support heart health.
• Adaptable for Dietary Needs: Use low-fat or dairy-free options in the frosting to suit different diets.
• Protein Content: The egg whites in the cake and egg yolks in the frosting provide a boost of protein.

FAQs

1. Can I try a different frosting?
   Yes, cream cheese frosting or whipped cream would also pair well with this cake.
2. Is it okay to bake the cake layers in advance?
   Certainly! You can make the cake layers ahead of time. Wrap them well and store them at room temperature.
3. How do I toast pecans?
   Spread pecans on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, stirring occasionally, until fragrant.
4. Can I use an alternative milk?
   Yes, you can substitute with almond, oat, or any preferred milk.
5. What if I don’t have evaporated milk?
   A mix of regular milk and heavy cream can be used.
6. Can this cake be made gluten-free?
   Yes, use a gluten-free flour blend that substitutes 1:1 with all-purpose flour.
7. How to prevent the cake from sticking?
   Grease and flour the pans well, or use parchment paper for easy removal.
8. Can I add chocolate chips?
   Sure! Mixing in white or dark chocolate chips would add more flavor.
9. What can I serve with this cake?
   This cake pairs nicely with ice cream, coffee, or a glass of dessert wine.
10. How long should I cool the frosting?
    Let the frosting cool to room temperature before spreading it on the cake to ensure it sets properly.

Create this White German Chocolate Cake to surprise your guests with a delectable dessert that merges the softness of white cake with the richness of a classic coconut-pecan frosting!