White German Chocolate Cake with Coconut-Pecan Filling & White Chocolate Frosting

The White German Chocolate Cake with Coconut-Pecan Filling & White Chocolate Frosting is a sophisticated twist on the traditional German Chocolate Cake, offering an irresistible blend of flavors and textures. Not only does it incorporate rich white chocolate, but it also features the beloved coconut-pecan filling that gives this dessert a nostalgic yet fresh appeal. Perfect for special gatherings or family celebrations, this cake promises to impress with its creamy white chocolate frosting, fluffy sponge layers, and gooey filling, making it a true showstopper.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup white chocolate, melted and slightly cooled
• 1 ¼ cups buttermilk, room temperature

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

For the White Chocolate Frosting:

• 1 cup white chocolate, melted and slightly cooled
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2-4 tbsp heavy cream (adjust as needed for consistency)
• 1 tsp vanilla extract

Preparation

For the Cake:

1. Prepare the Oven: First, preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: Next, in a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: Meanwhile, in a large mixing bowl, beat the butter and sugar until light and fluffy. This should take about 3-4 minutes on medium speed.
4. Add Eggs and Vanilla: Gradually add eggs, one at a time, followed by vanilla extract, ensuring each egg is fully incorporated before adding the next.
5. Incorporate Melted White Chocolate: At this point, add the melted white chocolate to the batter, mixing well until smooth.
6. Alternate Flour and Buttermilk: Slowly alternate between adding the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined, taking care not to over-mix.
7. Divide and Bake: Then, divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Once baked, let the cakes cool in the pans for 10 minutes, and then transfer them to a wire rack to cool completely.

For the Coconut-Pecan Filling:

1. Heat Ingredients: In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter, stirring constantly. Cook until the mixture thickens, about 10-12 minutes.
2. Add Coconut and Pecans: Afterward, remove the pan from heat and stir in the vanilla, shredded coconut, and pecans.
3. Cool Completely: Allow the filling to cool to room temperature; it will thicken further as it cools.

For the White Chocolate Frosting:

1. Cream Butter and Melted Chocolate: Start by beating the softened butter until creamy. Add the melted white chocolate and continue mixing until smooth.
2. Add Powdered Sugar and Vanilla: Gradually incorporate the powdered sugar, one cup at a time, beating well after each addition. Then, add vanilla extract and mix thoroughly.
3. Adjust Consistency: To achieve the desired consistency, add heavy cream one tablespoon at a time until spreadable.

Assembly:

1. Layer the Cake: Begin by placing the first layer of cake on a serving plate. Spread a generous amount of the coconut-pecan filling on top, and then place the second layer over it.
2. Top Layer and Frosting: Now, add the final layer on top and cover the cake with the white chocolate frosting, smoothing it over the top and sides.
3. Decorate (Optional): Finally, for a decorative touch, sprinkle extra coconut and chopped pecans on top of the cake.

Variation

• Dark Chocolate Version: For a richer flavor, substitute dark chocolate for white chocolate in the cake batter and frosting.
• Nut-Free Option: Simply omit pecans in the filling and add an extra ¼ cup of shredded coconut to retain the texture.
• Gluten-Free Adaptation: Swap all-purpose flour with a gluten-free flour blend, and check that all ingredients are gluten-free.

Cooking Note

• Timing for Layers: Be sure each layer is fully cooled before assembling, as warm cakes may cause the filling and frosting to slide.
• Melting White Chocolate: White chocolate is delicate; melt it in short increments to prevent burning.

Serving Suggestions

• For a denser texture, serve chilled; if you prefer a softer cake, serve at room temperature.
• Pair with a glass of milk or coffee to balance the cake’s richness.
• Add a dollop of whipped cream on the side for an extra indulgent touch.

Tips

• Room Temperature Ingredients: Ensure eggs, butter, and buttermilk are at room temperature for a smoother batter.
• Proper Cooling: Allow all components to cool completely for the best texture and presentation.
• Frosting Consistency: If you need a firmer or softer frosting, adjust the heavy cream accordingly, as white chocolate frosting can firm up when chilled.

Prep Time:

• 30 minutes

Cooking Time:

• 45 minutes

Total Time:

• 1 hour 15 minutes

Nutritional Information (per slice, based on 12 servings):

• Calories: 650 kcal
• Protein: 6g
• Sodium: 220mg

FAQs

Can I make this cake in advance?

Certainly! Each component can be prepared up to a day ahead. Store the cake layers and filling in the refrigerator, and assemble them on the day of serving.

How should I store leftovers?

Wrap leftover cake slices in plastic wrap, then place them in an airtight container in the refrigerator for up to 5 days.

Is it okay to use sweetened white chocolate?

Absolutely! However, if the white chocolate is very sweet, reduce the sugar in the frosting by about a quarter cup.

Conclusion

This White German Chocolate Cake with Coconut-Pecan Filling & White Chocolate Frosting combines the best elements of classic German Chocolate Cake with a sophisticated twist. With layers of flavor and rich textures, this cake is bound to become a favorite for celebrations, leaving a lasting impression on everyone who enjoys it.

White German Chocolate Cake with Coconut-Pecan Filling & White Chocolate Frosting

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• Author: Imili Johnson
• Total Time: 1Hour 15Munites

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Ingredients

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Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup white chocolate, melted and slightly cooled
• 1 ¼ cups buttermilk, room temperature

For the Coconut-Pecan Filling:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks, beaten
• ½ cup unsalted butter
• 1 tsp vanilla extract
• 1 ½ cups sweetened shredded coconut
• 1 cup chopped pecans

For the White Chocolate Frosting:

• 1 cup white chocolate, melted and slightly cooled
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2–4 tbsp heavy cream (adjust as needed for consistency)
• 1 tsp vanilla extract

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Instructions

Preparation

For the Cake:

1. Prepare the Oven: First, preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: Next, in a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: Meanwhile, in a large mixing bowl, beat the butter and sugar until light and fluffy. This should take about 3-4 minutes on medium speed.
4. Add Eggs and Vanilla: Gradually add eggs, one at a time, followed by vanilla extract, ensuring each egg is fully incorporated before adding the next.
5. Incorporate Melted White Chocolate: At this point, add the melted white chocolate to the batter, mixing well until smooth.
6. Alternate Flour and Buttermilk: Slowly alternate between adding the flour mixture and buttermilk, starting and ending with the flour. Mix until just combined, taking care not to over-mix.
7. Divide and Bake: Then, divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Once baked, let the cakes cool in the pans for 10 minutes, and then transfer them to a wire rack to cool completely.

For the Coconut-Pecan Filling:

1. Heat Ingredients: In a saucepan over medium heat, combine the evaporated milk, sugar, egg yolks, and butter, stirring constantly. Cook until the mixture thickens, about 10-12 minutes.
2. Add Coconut and Pecans: Afterward, remove the pan from heat and stir in the vanilla, shredded coconut, and pecans.
3. Cool Completely: Allow the filling to cool to room temperature; it will thicken further as it cools.

For the White Chocolate Frosting:

1. Cream Butter and Melted Chocolate: Start by beating the softened butter until creamy. Add the melted white chocolate and continue mixing until smooth.
2. Add Powdered Sugar and Vanilla: Gradually incorporate the powdered sugar, one cup at a time, beating well after each addition. Then, add vanilla extract and mix thoroughly.
3. Adjust Consistency: To achieve the desired consistency, add heavy cream one tablespoon at a time until spreadable.

Assembly:

1. Layer the Cake: Begin by placing the first layer of cake on a serving plate. Spread a generous amount of the coconut-pecan filling on top, and then place the second layer over it.
2. Top Layer and Frosting: Now, add the final layer on top and cover the cake with the white chocolate frosting, smoothing it over the top and sides.
3. Decorate (Optional): Finally, for a decorative touch, sprinkle extra coconut and chopped pecans on top of the cake.

Notes

Cooking Note

• Timing for Layers: Be sure each layer is fully cooled before assembling, as warm cakes may cause the filling and frosting to slide.
• Melting White Chocolate: White chocolate is delicate; melt it in short increments to prevent burning.

• Prep Time: 30
• Cook Time: 45

Nutrition

• Calories: 650
• Sodium: 220mg
• Protein: 6g