White German Chocolate Cake

Introduction

White German Chocolate Cake is a delightful variation of the traditional German Chocolate Cake, featuring layers of white chocolate-flavored cake instead of the classic chocolate base. This version is known for its rich, buttery texture, and is typically complemented by a gooey coconut pecan frosting that adds a perfect blend of sweetness and crunch. The combination of white chocolate and the traditional frosting creates a unique and delicious cake that is perfect for special occasions or as a sweet indulgence.

Ingredients

For the Cake:

• 2 ½ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 5 ounces white chocolate, chopped
• 1 ¼ cups unsalted butter, softened
• 2 ¼ cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Coconut Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

Instructions

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
   • Sift together the cake flour, baking powder, and salt in a bowl and set aside.
   • Melt the white chocolate in a heatproof bowl over simmering water or in the microwave in short bursts. Stir until smooth and set aside to cool slightly.
   • In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the melted white chocolate and vanilla extract.
   • Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix until just combined.
   • In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
   • 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 comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
2. Prepare the Frosting:
   • In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 10-12 minutes.
   • Remove from heat and stir in the vanilla extract, coconut, and pecans. Allow the frosting to cool to room temperature, stirring occasionally.
3. Assemble the Cake:
   • Place one layer of the cake on a serving plate and spread a third of the frosting over the top. Add the second layer and spread another third of the frosting. Place the final layer on top and spread the remaining frosting over the top and sides of the cake.

Conclusion

The White German Chocolate Cake is a wonderful dessert that brings together the smooth, creamy taste of white chocolate with the rich texture of traditional coconut pecan frosting. It’s an impressive cake that looks as good as it tastes, making it a perfect centerpiece for any gathering or celebration. Enjoy a slice with a cup of coffee or tea, and savor the delightful combination of flavors!