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The Ultimate Moist White German Chocolate Cake

Close-up of a moist slice of white German chocolate cake with coconut-pecan filling and toasted coconut topping.
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This recipe provides instructions for a moist, layered white cake paired with the classic, rich coconut pecan frosting. This cake serves as an impressive centerpiece for any special occasion. Consider adding a cream cheese layer for a popular variation.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (for frosting)
  • 1 cup shredded sweetened coconut (for frosting)
  • 1/2 cup evaporated milk (for frosting)
  • 1/2 cup granulated sugar (for frosting)
  • 4 large egg yolks (for frosting)
  • 1/2 cup unsalted butter (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg whites, milk, and vanilla extract. Gradually add this wet mixture to the dry ingredients, mixing on medium speed until just combined and smooth. Do not overmix.
  5. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the frosting: In a medium saucepan, combine the 1/2 cup butter, evaporated milk, 1/2 cup sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
  8. Remove the pan from the heat. Stir in the coconut and pecans. Let the frosting cool slightly until it thickens to a spreadable consistency.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Repeat with the second layer. Top with the final cake layer. Frost the top and sides of the cake with the remaining frosting.

Notes

  • For the moistest cake, ensure your butter, milk, and egg whites are at true room temperature before mixing.
  • To prevent the frosting from running, allow it to cool until it holds soft peaks before applying it between the layers.
  • If you prefer a smoother finish, you can use a simple white chocolate buttercream between the layers and reserve the coconut pecan mixture only for the top.

Nutrition

Find it online: https://hungryhearld.com/white-german-chocolate-cake-recipe/