White German Chocolate Cake
White German Chocolate Cake is a delightful variation of the classic German chocolate cake, known for its rich, moist texture and indulgent coconut-pecan filling.
Unlike its traditional counterpart, which typically uses dark chocolate, this version incorporates the light and sweet flavor of white chocolate,
offering a different but equally delicious taste experience. The cake itself is light, airy, and slightly sweet, making it the perfect base for the creamy and textured topping.
Ingredients
For the cake:
_2 cups all-purpose flour
_1 cup sugar
_1/2 cup unsalted butter, softened
_1 cup whole milk
_4 large egg whites
_1 1/2 teaspoons baking powder
_1/4 teaspoon salt
_1 teaspoon vanilla extract
_1/2 cup white chocolate chips, melted
For the coconut-pecan filling:
_1 1/2 cups sweetened shredded coconut
_1 1/2 cups chopped pecans
1 cup evaporated milk
3/4 cup sugar
1/4 cup unsalted butter
3 large egg yolks
1 teaspoon vanilla extract
Instructions
Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or oil and dusting.
them with flour to prevent the cake from sticking. You can also line the bottom with parchment paper for added ease when removing the cakes.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside while you work on the wet ingredients.
In another bowl, beat the softened butter and sugar together until they become light and fluffy. This will take about 3 minutes on medium speed with an electric mixer.
Gradually add in the egg whites one at a time, beating well after each addition. Once the egg whites are fully incorporated.
stir in the vanilla extract. Be sure to scrape down the sides of the bowl as needed to ensure all ingredients are mixed evenly.
Now, it’s time to add the dry ingredients to the wet mixture. Begin by alternating between adding the flour mixture and the milk.
starting and ending with the flour mixture. Mix gently after each addition to avoid overworking the batter, which can result in a dense cake.
Once everything is well combined, fold in the melted white chocolate. This will give the cake a subtle sweetness and a rich.
creamy texture. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, it’s time to prepare the coconut-pecan filling. In a medium saucepan, combine the evaporated milk, sugar, and butter over medium heat.
Stir occasionally until the butter has melted and the sugar has dissolved. In a separate bowl, whisk
the egg yolks until they are light and smooth. Gradually add the egg yolks to the saucepan, stirring constantly to prevent them from scrambling.
Continue to cook the mixture on low heat until it thickens, about 5-7 minutes. Once thickened, remove from the heat and stir in the vanilla.
extract, shredded coconut, and chopped pecans. Set aside to cool to room temperature.
How to Make
Once the cakes are completely cool, it’s time to assemble the White German Chocolate Cake. Place one cake layer on a serving platter and spread a generous amount of.
the coconut-pecan filling on top, covering it evenly. This layer of filling adds both flavor and texture, giving the cake a satisfying contrast.
Carefully place the second cake layer on top of the filled bottom layer, pressing down gently to help it stick.
Once the cake layers are stacked, spread the remaining coconut-pecan filling over the top and sides of the cake, ensuring an even coat around the entire dessert.
The filling will naturally drip down the sides of the cake, creating a rustic, homemade look. If desired.
you can also sprinkle additional chopped pecans or coconut on top for extra decoration and flavor.
For a smoother finish, use an offset spatula to spread the filling evenly around the edges of the cake.
If the filling is too thick to spread easily, let it sit at room temperature for a few minutes to soften. You can refrigerate.
the assembled cake for a few hours to allow the filling to set, but it’s best served at room temperature for optimal flavor.
Serve the White German Chocolate Cake by cutting into slices and pairing it with a cup of coffee or a glass of dessert wine.
The cake is rich and indulgent, so a small slice will be more than enough to satisfy your sweet tooth.
The combination of the soft cake, sweet coconut-pecan filling, and white chocolate flavor creates a memorable dessert experience that is sure to please anyone with a sweet craving.
Tips
To ensure the best texture, be careful not to overmix the cake batter. Overmixing can cause.
the cake to become dense instead of light and fluffy. Mix until the ingredients are just combined for a tender crumb.
If you don’t have access to white chocolate chips, you can melt a white chocolate bar instead. Just chop it into small pieces and melt it gently over low heat or in a microwave.
For a more pronounced white chocolate flavor, you can use white chocolate in both the cake batter and the filling.
replacing some or all of the regular sugar with white chocolate melted into the filling.
When preparing the coconut-pecan filling, make sure to let it cool to room temperature before spreading it on the cake.
If it’s too warm, it may run off the sides or melt the frosting, leading to a messier appearance.
If you’re looking for a lighter option, consider swapping some of the butter in the cake recipe with applesauce.
This will reduce the fat content while still maintaining a moist and tender crumb.
For a smoother filling, make sure the eggs are properly tempered before adding.
them to the warm mixture. This will prevent any curdling and give you a velvety, thick consistency in the filling.
To make the cake ahead of time, you can bake the cake layers a day in advance and store them tightly.
wrapped in plastic wrap at room temperature. Assemble the cake just before serving for the freshest taste.
Conclusion
White German Chocolate Cake is a stunning dessert that combines the richness of white chocolate with.
the nostalgic flavors of coconut and pecans. Its light texture and indulgent filling make it a perfect treat for special occasions, yet easy enough for a weeknight dessert.
Whether you’re a seasoned baker or just starting out, this cake is sure to become a favorite in your baking repertoire.
With its impressive look and irresistible taste, it’s a guaranteed crowd-pleaser that will leave everyone coming back for more.