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White German Chocolate Cake with Coconut Pecan Frosting

Close-up of a rich slice of white German chocolate cake layered with frosting and topped with pecans and coconut.
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A rich white layer cake featuring the traditional coconut pecan frosting, offering a lighter take on the classic German Chocolate Cake.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans, toasted
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup granulated sugar (for frosting)
  • 1/2 cup evaporated milk
  • 4 large egg yolks
  • 1/2 cup unsalted butter (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking powder, and salt.
  3. Add the softened butter and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg whites, milk, and vanilla extract. Gradually add this wet mixture to the dry ingredients, mixing until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Prepare the frosting: In a medium saucepan, combine the 1 cup sugar, evaporated milk, egg yolks, and 1/2 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  7. Remove the frosting from the heat. Stir in the toasted pecans, coconut, and 1 teaspoon vanilla extract. Let the frosting cool slightly, about 15 minutes, stirring occasionally.
  8. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the coconut pecan frosting evenly over the top. Repeat with the second layer. Top with the final cake layer. Spread any remaining frosting on the top and sides of the cake.

Notes

  • For a moister cake, you can substitute buttermilk for the whole milk in the cake batter.
  • Toast the pecans lightly in a dry skillet over medium heat for 3 to 5 minutes until fragrant before chopping and adding to the frosting.
  • This cake is best served at room temperature.

Nutrition

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