Description
This White German Chocolate Cake is a luscious layered dessert featuring a moist white cake paired with a rich and creamy white German chocolate frosting studded with sweetened shredded coconut and chopped pecans. Perfect for special occasions, this classic American cake blends smooth vanilla and coconut flavors with a delightful texture contrast from pecans, finished beautifully with optional white chocolate curls for an elegant touch.
Ingredients
Scale
For the 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
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1/2 cup sour cream
For the White German Chocolate Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- Optional: white chocolate curls for garnish
Instructions
- Prepare the cake pans: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which adds air for a tender cake.
- Add egg whites and vanilla: Incorporate the egg whites one at a time, beating thoroughly after each addition to ensure proper emulsification, then mix in vanilla extract for flavor.
- Combine milk and sour cream: In a small bowl, whisk whole milk and sour cream together until smooth; this adds moisture and richness to the cake.
- Incorporate wet and dry ingredients alternately: Add the flour mixture and the milk-sour cream mixture into the butter mixture alternately, beginning and ending with the flour mixture, mixing just until combined to avoid overworking the batter.
- Fill cake pans: Divide the batter evenly between the prepared pans and smooth the tops with a spatula for an even bake.
- Bake the cake: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, which prevents sogginess.
- Prepare the frosting: In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter. Cook, stirring constantly, until the mixture thickens, roughly 10–12 minutes, ensuring you don’t scramble the eggs.
- Add flavor and mix-ins: Remove from heat; stir in vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool to room temperature to thicken before frosting the cake.
- Assemble the cake: Spread the frosting evenly between the layers and over the top of the cooled cakes for a creamy, textured finish.
- Garnish and serve: Optionally, decorate the top with white chocolate curls for a refined presentation. Serve at room temperature for optimal flavor.
Notes
- This cake is best served at room temperature to enhance its flavors and texture.
- For a deeper coconut flavor, toast the shredded coconut lightly before mixing it into the frosting.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
