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White German Chocolate Cake

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White German Chocolate Cake is a lighter twist on the classic German chocolate cake, featuring a soft, moist white cake topped with a rich, creamy coconut-pecan frosting. Perfect for special occasions, this cake combines elegance with indulgence.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup unsalted butter, softened

1 cup buttermilk

5 large egg whites

2 tsp vanilla extract

1 cup shredded coconut

1/2 cup chopped pecans

1/2 cup water

1 1/2 cups granulated sugar (for frosting)

1 cup evaporated milk

1/2 cup unsalted butter (for frosting)

3 large egg yolks, beaten

1 tsp vanilla extract (for frosting)

1 1/2 cups shredded coconut (for frosting)

1 cup chopped pecans (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
  2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the butter until creamy. Add the buttermilk, egg whites, and vanilla extract, continuing to beat until well combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the shredded coconut, chopped pecans, and water until smooth.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
  8. While the cakes cool, prepare the frosting. In a medium saucepan, combine the sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (10-12 minutes).
  9. Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the frosting cool to room temperature before spreading on the cake.
  10. Once the cakes are cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then add the second layer. Frost the top and sides of the cake with the coconut-pecan frosting.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days.

If refrigerating, the cake can last up to 1 week, but it’s best served at room temperature.

Freeze the cake (without frosting) for up to 3 months. Wrap tightly in plastic wrap and foil, then thaw before frosting.

For a chocolate twist, add 1/4 cup of cocoa powder to the batter.

For a gluten-free option, substitute the flour with a gluten-free flour blend.

You can use walnuts or almonds instead of pecans for the frosting.

Nutrition

Find it online: https://yumntasty.com/white-german-chocolate-cake/