white german chocolate cake
I made this cake over the weekend for my husband's birthday. Everyone loved it. I didn't get a picture of it until it was half eaten. I'm sorry about the quality of the pic...the cake is so much better than the picture!! My husband wanted the coconut and pecans in the cake batter as well as in the frosting. So you can have it your way!! I think it would be wonderful with a Caramel Frosting, too. my online cookbook: http://tx-cherokee.tripod.com/index.html
prep time
cook time
method
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yield
Ingredients
- CAKE:
- 4 - (1 ounce) squares of white chocolate, melted (i used baker's premium white chocolate)
- 2 1/2 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 - egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup pecans, chopped
- 1 cup flaked coconut
- 4 - egg whites
- CREAM CHEESE FROSTING:
- 1 stick butter, softened
- 8 ounces cream cheese, softened
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
- COCONUT-PECAN FROSTING:
- 4 - egg yolks
- 12 ounces can of evaporated milk
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 sticks butter
- 2 2/3 cups flaked coconut
- 1 1/2 cups pecans, chopped
How To Make white german chocolate cake
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Step 1FOR THE CAKE: Preheat oven to 350 degrees. Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Step 2Frost with the Cream Cheese Frosting, -OR- you can omit the coconut and pecans in the cake batter, and frost with the Coconut-Pecan Frosting.
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Step 3FOR THE CREAM CHEESE FROSTING: Cream the butter and cream cheese until fluffy. Add the vanilla extract and powdered sugar. Blend well and spread on cool cake.
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Step 4FOR THE COCONUT-PECAN FROSTING: Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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