Description
This delightful twist on a classic German chocolate cake features the rich sweetness of white chocolate paired with a creamy coconut-pecan filling.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 4 oz white chocolate, melted and slightly cooled
Coconut-Pecan Filling Ingredients
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 egg yolks, beaten
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
White Chocolate Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 oz white chocolate, melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven heats, grease and flour three 8-inch round cake pans.
- In a medium-sized bowl, use a whisk to combine the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy.
- Incorporate the eggs one at a time into the butter-sugar mixture, followed by the vanilla extract.
- Carefully fold the melted white chocolate into the batter, then alternate adding the dry mixture and buttermilk.
- Evenly distribute the batter into the prepared pans and bake for 25 to 30 minutes.
Notes
Ensure all ingredients are at room temperature for a smooth batter. Store leftover cake in an airtight container to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 510 per slice
- Sodium: 210 mg
- Protein: 6 g