White German Chocolate Cake (Print Version)

# Ingredients:

→ Cake Batter

01 - 1 (4-ounce) bar white baking chocolate, chopped
02 - 2 1/2 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 cup salted butter, softened
06 - 1 cup granulated sugar
07 - 4 large eggs, separated
08 - 2 teaspoons vanilla extract
09 - 1 1/4 cups buttermilk

→ Coconut Pecan Frosting

10 - 2 1/2 cups finely chopped pecans
11 - 3 (5-ounce) cans evaporated milk
12 - 1 1/4 cups granulated sugar
13 - 1 cup salted butter
14 - 2/3 cup firmly packed light brown sugar
15 - 5 large egg yolks, lightly beaten
16 - 3 1/2 cups sweetened shredded coconut
17 - 2 teaspoons vanilla extract

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease three 9-inch cake pans. Line the bottoms of the pans with parchment paper and lightly grease the parchment.
02 - Microwave chopped white chocolate in a microwave-safe bowl in 20-second increments, stirring each time, until smooth. Let cool for 5 minutes.
03 - Whisk together flour, baking soda, and salt in a medium mixing bowl.
04 - Beat softened butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar and continue beating until well-combined.
05 - Add egg yolks, one at a time, beating just until blended. Mix in melted white chocolate and vanilla extract.
06 - Add the dry flour mixture to the wet mixture in three additions, alternating with buttermilk. Begin and end with the flour mixture, beating at low speed until fully blended after each addition.
07 - In a clean bowl using a clean whisk attachment, beat egg whites until medium-stiff peaks form. Gently fold the whipped egg whites into the batter in two additions.
08 - Divide the batter evenly among the prepared cake pans. Smooth the tops with a rubber spatula. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow the cakes to cool in the pans for 10 minutes, then remove them and transfer to cooling racks to cool completely.
10 - Preheat the oven to 350°F (175°C). Spread chopped pecans onto a baking sheet and toast in the oven for 8 to 10 minutes. Set aside.
11 - In a 3-quart heavy-bottomed saucepan, combine evaporated milk, granulated sugar, butter, light brown sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens slightly. Continue stirring for at least 10 minutes.
12 - Remove frosting mixture from heat. Stir in vanilla extract, shredded coconut, and toasted pecans. Transfer to a large bowl and let cool for 1 hour, stirring occasionally, until the frosting thickens.
13 - Spread frosting between cake layers and over the top and sides of the assembled cake.

# Notes:

01 - To prevent the cake from sticking, make sure to grease both the pans and the parchment paper thoroughly.
02 - For optimal frosting consistency, ensure the mixture is completely cool before using.

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