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White German Chocolate Cake

White German Chocolate Cake Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large egg whites, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup buttermilk, room temperature
  • 1 can (12 oz) evaporated milk
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsalted butter
  • 4 large egg yolks, lightly beaten
  • 1 1/2 tsp vanilla extract
  • 2 cups sweetened shredded coconut
  • 1 1/2 cups chopped pecans

Method
 

  1. Whisk evaporated milk, 1 1/2 cups sugar, 3/4 cup butter, and egg yolks in a saucepan off the heat. Cook over medium heat, stirring constantly, 10 to 12 minutes until thickened. Off heat, stir in vanilla, coconut, and pecans. Cool to room temperature.
  2. Preheat oven to 350°F. Grease three 9 inch round pans and line with parchment. Whisk flour, baking powder, and salt. Beat 1 cup butter and 1 3/4 cups sugar until fluffy. Add egg whites one at a time, then extracts. Mix in dry ingredients alternately with buttermilk.
  3. Divide batter into pans. Bake 22 to 25 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out and cool completely.
  4. Place one layer on a plate, spread with frosting, repeat. Top with final layer and remaining frosting. Slice and serve.

Notes

Let the cake layers cool fully, about an hour, before frosting or the frosting will slide off. The frosting thickens as it stands, so if it seems loose right after stirring in the coconut and pecans, just give it time.