White German Chocolate Cake (Printable Version)
Moist white chocolate layers topped with rich coconut-pecan filling
# What You'll Need:
→ For the White Chocolate Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 tsp baking powder
03 - 1/2 tsp salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 6 oz white chocolate, melted and cooled
08 - 1 1/2 tsp vanilla extract
09 - 1 cup whole milk, room temperature
→ For the Coconut-Pecan Filling
10 - 1 cup granulated sugar
11 - 1 cup evaporated milk
12 - 3 large egg yolks
13 - 1/2 cup unsalted butter
14 - 1 1/4 cups sweetened shredded coconut
15 - 1 cup chopped pecans
16 - 1 tsp vanilla extract
17 - Pinch of salt
→ For Assembly
18 - 4 oz white chocolate, chopped (optional garnish)
19 - Extra coconut or pecans for decoration (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating thoroughly after each addition.
04 - Fold in the melted, cooled white chocolate and vanilla extract until just combined.
05 - Add flour mixture to wet ingredients in three parts, alternating with milk, beginning and ending with flour. Mix until just combined; avoid overmixing.
06 - Divide batter evenly among prepared pans. Bake for 22 to 26 minutes or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto racks to cool completely.
07 - Combine sugar, evaporated milk, egg yolks, and butter in a medium saucepan over medium heat. Cook, stirring constantly, until thickened and golden, approximately 10 to 12 minutes.
08 - Remove from heat. Stir in coconut, pecans, vanilla, and salt. Allow to cool to room temperature before using.
09 - Place one cake layer on a serving plate. Spread with one-third of the coconut-pecan filling. Repeat with remaining layers and filling. Garnish with chopped white chocolate, coconut, or pecans if desired.
10 - Refrigerate cake for 1 hour before slicing to achieve cleaner cuts.
# Expert Tips:
01 -
- The white chocolate layers taste like eating a cloud that decided to be rich and decadent
- That coconut-pecan frosting is the kind of thing people sneak spoonfuls of when nobody's watching
02 -
- Room temperature ingredients are not optional here—cold eggs or butter will cause the batter to separate and create a dense cake
- The filling thickens as it cools, so don't panic if it looks thin when you first remove it from the heat
03 -
- When melting white chocolate, use short bursts in the microwave or a double boiler—white chocolate seizes and becomes grainy more easily than dark chocolate
- Rotate your cake pans halfway through baking for the most even rise, especially if your oven has hot spots