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Shocking white german chocolate cake dream recipe

white german chocolate cake
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Enjoy this stunning White German Chocolate Cake. We swap the traditional dark cake for a moist white cake, topped with the signature rich, sweet, and nutty coconut-pecan frosting. This dessert is perfect for celebrations and impressing your guests.

Ingredients

Scale
  • For the White Cake:
  • 2 1/2 cups Cake Flour
  • 1 1/2 cups Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 4 large Egg Whites
  • 1 cup Whole Milk
  • 2 teaspoons Vanilla Extract
  • For the Coconut Pecan Frosting:
  • 1 cup Evaporated Milk
  • 1 cup Granulated Sugar
  • 4 large Egg Yolks
  • 1/2 cup Unsalted Butter
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Sweetened Flaked Coconut
  • 1 cup Chopped Pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, whisk together the cake flour, sugar, baking powder, and salt for the cake batter.
  3. Add the softened butter to the dry ingredients. Beat on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk the egg whites, milk, and vanilla extract until just combined.
  5. Gradually add the wet mixture to the dry mixture, beating on medium speed until the batter is smooth. Do not overmix.
  6. 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.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the frosting: Combine evaporated milk, sugar, egg yolks, and butter in a medium saucepan.
  9. Cook over medium heat, stirring constantly, until the mixture thickens significantly and bubbles, about 8 to 10 minutes. Remove from heat immediately.
  10. Stir in the vanilla extract, coconut, and pecans. Let the frosting cool slightly while the cakes finish cooling.
  11. Assemble the cake: Place one cake layer on a serving plate. Spread about one-third of the frosting evenly over the top. Repeat with the second layer.
  12. Top with the final cake layer and frost the top and sides with the remaining frosting. Let the cake set before slicing and serving.

Notes

  • For the lightest cake, be sure to use room temperature milk and butter.
  • Chef Tariq suggests toasting the pecans lightly before adding them to the frosting for deeper flavor.
  • If you prefer a taller cake, you can use two 8-inch pans and increase the baking time slightly.
  • This cake tastes best after setting for at least two hours at room temperature.

Nutrition

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