Description
This White German Chocolate Cake is a twist on the classic German chocolate cake, using a light and fluffy white cake base paired with a rich, coconut-pecan frosting. It’s the perfect dessert for any occasion, combining the traditional flavors with a fresh, lighter touch!
Ingredients
Scale
For the Cake:
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, room temperature
For the Frosting:
- 1 cup (240ml) heavy cream
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup (120g) sweetened shredded coconut
- 1 cup (120g) chopped pecans
Instructions
- For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Frosting:
- In a medium saucepan, combine the heavy cream, sugar, and butter. Bring to a simmer over medium heat, stirring constantly.
- Once the mixture begins to simmer, remove from heat and whisk in the egg yolks and vanilla extract.
- Return the saucepan to low heat and cook for an additional 5-7 minutes, stirring constantly, until the mixture thickens.
- Remove from heat and stir in the coconut and chopped pecans. Let the frosting cool to room temperature.
Assemble the Cake:
- Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous amount of the coconut-pecan frosting over the top.
- Place the second layer of cake on top and spread the remaining frosting over the top and sides.
- Allow the frosting to set for about 30 minutes before serving.
Notes
- If you don’t have buttermilk, you can substitute with regular milk and a tablespoon of vinegar or lemon juice.
- For a smoother frosting, you can blend the frosting slightly with an electric mixer after it has cooled.
- You can make the cake layers ahead of time and frost them later for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 42g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg