Description
This heavenly white German chocolate cake combines layers of rich, moist white cake with a luscious coconut-pecan frosting. Perfect for celebrations or indulgent treats, it’s a unique twist on the classic dessert!
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup butter, softened
- 1 cup milk
- 4 egg whites
- 2 tsp vanilla extract
- 1 tbsp baking powder
- 1/2 tsp salt
For the Coconut-Pecan Frosting:
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks
- 1/2 cup butter
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Make the Cake Batter: In a large bowl, cream butter and sugar. Add egg whites, vanilla, and milk. Gradually mix in flour, baking powder, and salt until smooth.
- Bake: Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
- Prepare the Frosting: In a saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (about 10 minutes). Remove from heat and stir in coconut, pecans, and vanilla. Let cool.
- Assemble: Spread frosting between cake layers and over the top. Garnish with extra coconut and pecans, if desired.
- Serve: Slice and enjoy this indulgent dessert!
Notes
- Substitute almond extract for vanilla for a unique flavor twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Toast the coconut and pecans for added depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 470
- Sugar: 40g
- Sodium: 220mg
- Fat: 22g
- Carbohydrates: 60g
- Protein: 6g