White German Chocolate Cake
This White German Chocolate Cake delights with fluffy white layers, a creamy cheesecake center, and a rich coconut-pecan frosting for a perfect dessert treat.
Equipment
- 1 mixing bowl
- 1 Cake pan
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup buttermilk room temperature
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans toasted
Instructions
- Preheat oven to 350°F (175°C) and grease and flour cake pans.
- Cream butter and sugar in a mixing bowl until light and fluffy. Add eggs and vanilla, mixing well.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to creamed mixture alternating with buttermilk.
- Pour batter into cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Prepare cheesecake center by beating cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, and mix well.
- Pour cheesecake mixture over baked cake layers and bake an additional 15-20 minutes.
- For the frosting, combine evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat until thickened.
- Remove from heat and stir in vanilla, shredded coconut, and toasted pecans. Let cool slightly before spreading over the cake.
- Once cooled, frost the cake with the coconut-pecan frosting. Slice and serve.
Notes
- Toast pecans before adding to frosting for enhanced flavor.
- Store cake refrigerated to maintain freshness.
- Use room temperature ingredients for best results.