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