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This white German chocolate cake has been the centerpiece of my holiday dessert table for years, transforming ordinary family gatherings into something truly special with its three heavenly layers of white chocolate cake smothered in the most decadent coconut pecan frosting imaginable.
I first made this cake for my mother's birthday after she mentioned missing her grandmother's German chocolate cake. The white chocolate version became an instant family legend, with everyone fighting over the last slice and scraping every bit of frosting from their plates.
Ingredients
- White baking chocolate: Provides the distinctive flavor base that makes this cake unique. Look for high-quality bars in the baking aisle
- All-purpose flour: Creates the perfect texture. Measure by spooning into measuring cups and leveling off
- Baking soda: As the leavening agent ensures proper rise
- Butter: Must be properly softened for the best creaming with sugar. Leave out for about an hour
- Granulated sugar: Sweetens the cake without overwhelming the delicate white chocolate
- Egg whites: Beaten separately create the light texture that makes this cake special
- Buttermilk: Adds moisture and tenderness. The slight tang enhances the white chocolate
- Pecans: Form the backbone of the frosting. Toast them first for maximum flavor
- Evaporated milk: Creates the rich base for the frosting. Do not substitute regular milk
- Brown sugar: Gives the frosting caramel notes that complement the coconut perfectly
- Sweetened coconut: Provides the signature texture in every bite of frosting
Step-by-Step Instructions
- Prepare Your Pans:
- Grease three 9 inch cake pans thoroughly, then line with parchment paper circles and grease again. This double insurance ensures your cakes will release perfectly without any sticking. The parchment circles are non-negotiable for a cake this special.
- Melt The White Chocolate:
- Microwave the chopped white chocolate in short 20-second bursts, stirring between each interval until completely smooth. This gentle melting prevents scorching, which would ruin the delicate flavor. Allow it to cool slightly before incorporating it into your batter.
- Create The Batter Base:
- Beat the softened butter until truly creamy and lightened in color before gradually adding sugar. This process creates tiny air pockets that are crucial for proper cake texture. Take your time with this step as it forms the foundation of your cake.
- Add The Egg Yolks:
- Incorporate egg yolks one at a time, fully integrating each before adding the next. This methodical addition prevents the batter from breaking and ensures even distribution of richness throughout the cake. The yolks add incredible tenderness to each bite.
- Alternate Wet And Dry Ingredients:
- Begin and end with the flour mixture when adding it alternately with buttermilk. This technique prevents gluten from overdeveloping, which would make your cake tough. Mix just until combined after each addition to maintain tenderness.
- Whip And Fold Egg Whites:
- Beat the egg whites in an absolutely clean, grease-free bowl until medium stiff peaks form. They should hold a soft peak that slightly bends at the tip. Fold them gently into the batter using a wide spatula with a light hand to preserve the air you worked to incorporate.
- Bake With Care:
- Divide the batter evenly between pans, smoothing the tops for even baking. Watch carefully during the final minutes as white chocolate can brown quickly. The cakes are done when they spring back lightly when touched in the center.
- Toast The Pecans:
- Toast the chopped pecans until they become fragrant and slightly darkened. This crucial step develops their natural oils and enhances their flavor profile dramatically. Allow them to cool slightly before adding to the frosting.
- Make The Frosting:
- Cook the frosting mixture with unwavering attention, stirring constantly for a full 10 minutes. The mixture will gradually thicken and take on a pudding-like consistency. This slow cooking develops the rich caramel notes that make this frosting irresistible.
- Cool And Assemble:
- Allow the frosting to cool and thicken before assembling your cake. The waiting period allows the flavors to meld and develop while reaching the perfect spreading consistency. Take your time spreading each layer generously before adding the next cake layer.
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The toasted pecans are truly the secret star of this recipe. I discovered this by accident when I forgot them in the oven and they got a deeper toast than usual. The deeper flavor transformed the frosting completely, and now I make sure they get that perfect golden brown color every time.
Storage Tips
This cake actually improves after a day in the refrigerator as the flavors meld together beautifully. Keep it covered with a cake dome or loosely with plastic wrap to prevent it from absorbing other refrigerator odors. Before serving, allow it to sit at room temperature for about 30 minutes to soften the frosting to the perfect consistency. The cake will stay fresh for up to 5 days refrigerated.
Make Ahead Options
For stress-free entertaining, you can prepare components of this cake in advance. The cake layers can be baked, cooled completely, wrapped tightly in plastic wrap and frozen for up to a month. The frosting can be made up to 3 days ahead and refrigerated in an airtight container. When ready to assemble, bring the frosting to room temperature and stir well to restore its spreadable consistency.
Flavor Variations
While this white chocolate version is extraordinary, you can customize it to suit different tastes. Add a teaspoon of almond extract to the cake batter for a subtle nutty undertone. For a tropical twist, fold a cup of finely chopped dried pineapple into the frosting. During the holidays, a touch of orange zest in the cake batter creates a festive variation that pairs wonderfully with the coconut pecan frosting.
Serving Suggestions
Present this showstopper on an elevated cake stand for maximum impact at your dessert table. Serve slices with a dollop of lightly sweetened whipped cream to balance the richness. A small scoop of vanilla bean ice cream alongside creates a delightful temperature contrast. For a beautiful presentation, garnish the top with white chocolate curls or additional toasted coconut.
Frequently Asked Questions
- → What makes this cake unique?
The combination of white chocolate-infused cake layers and a rich coconut pecan frosting makes this dessert stand out. It's indulgent yet perfectly balanced in flavor.
- → Can I substitute white baking chocolate?
Yes, high-quality white chocolate chips can work as a substitute for white baking chocolate, but ensure they melt smoothly.
- → What type of frosting is used?
This cake is topped with a classic coconut pecan frosting, made with shredded coconut, toasted pecans, and a creamy base of brown sugar and evaporated milk.
- → Can I prepare this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them covered. Assemble and frost when ready to serve for best freshness.
- → How do I ensure the egg whites are perfect for folding into the batter?
Beat the egg whites until medium-stiff peaks form. Ensure the bowl and whisk are clean and free of any grease for the best results.