White German Chocolate Cake (Printable Version)
Moist white chocolate layers meet creamy coconut-pecan filling in this elegant layered dessert.
# What You'll Need:
→ White Chocolate Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 6 ounces white chocolate, melted and cooled
08 - 1 1/2 teaspoons vanilla extract
09 - 1 cup whole milk, room temperature
→ Coconut-Pecan Filling
10 - 1 cup granulated sugar
11 - 1 cup evaporated milk
12 - 3 large egg yolks
13 - 1/2 cup unsalted butter
14 - 1 1/4 cups sweetened shredded coconut
15 - 1 cup chopped pecans
16 - 1 teaspoon vanilla extract
17 - Pinch of salt
→ Assembly and Garnish
18 - 4 ounces white chocolate, chopped
19 - Extra coconut or pecans for decoration
# Method:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well blended.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes. Add eggs one at a time, mixing thoroughly after each addition.
04 - Fold in melted cooled white chocolate and vanilla extract until just combined.
05 - Add flour mixture to butter mixture in three alternating additions with milk, starting and ending with flour. Mix until just incorporated, being careful not to overmix.
06 - Divide batter evenly among prepared pans. Bake for 22 to 26 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Combine sugar, evaporated milk, egg yolks, and butter in a medium saucepan over medium heat. Cook while stirring constantly until mixture thickens and turns golden, 10 to 12 minutes.
08 - Remove from heat. Stir in coconut, pecans, vanilla, and salt until evenly distributed. Allow filling to cool to room temperature before using.
09 - Place first cake layer on serving plate. Spread with one-third of coconut-pecan filling. Repeat with remaining layers and filling. Garnish with chopped white chocolate, coconut, or pecans as desired.
10 - Refrigerate assembled cake for 1 hour before slicing to ensure clean cuts.
# Chef's Tips:
01 -
- The coconut pecan frosting is impossibly creamy and worth making on its own
- White chocolate adds this sophisticated sweetness that keeps people guessing
- It looks stunning but the technique is completely forgiving
02 -
- Room temperature ingredients are non negotiable for proper emulsification
- The filling must cool completely or it will slide right off the cake layers
- Overmixing the batter creates tough layers so stop as soon as flour disappears
03 -
- Chill your cake layers for 30 minutes before frosting for easier handling
- Use an offset spatula heated under hot water for the smoothest filling application