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Moist White German Chocolate Cake with Coconut Pecan Frosting

A close-up slice of white German chocolate cake with coconut flakes and caramel drizzle.
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A recipe for a moist white layer cake featuring the traditional coconut pecan frosting associated with German Chocolate Cake.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups granulated sugar (for frosting)
  • 1/2 cup evaporated milk (for frosting)
  • 1/2 cup unsalted butter (for frosting)
  • 4 large egg yolks (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 1/2 cups flaked coconut (for frosting)
  • 1 cup chopped pecans (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 3/4 cups sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the egg whites, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the frosting: In a medium saucepan, combine 1 1/2 cups sugar, evaporated milk, 1/2 cup butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8 to 10 minutes). Do not boil.
  9. Remove the saucepan from the heat. Stir in the vanilla extract, flaked coconut, and chopped pecans. Let the frosting cool slightly, about 15 minutes, stirring occasionally.
  10. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about one-third of the coconut pecan frosting evenly over the top. Repeat with the second layer. Place the final layer on top.
  11. Frost the top and sides of the cake with the remaining frosting. Allow the cake to set before slicing.

Notes

  • For extra moist white cake layers, ensure your butter and milk are at room temperature before mixing.
  • If you prefer a slightly firmer frosting, you can cook the mixture for a minute or two longer, but watch carefully to prevent scrambling the yolks.
  • You can toast the pecans lightly before adding them to the frosting for deeper flavor.

Nutrition

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