White German Chocolate Cake: A Decadent Twist on a Classic

Directions

Preparing the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Incorporate dry ingredients and buttermilk: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Add melted white chocolate: Gently fold in the melted and cooled white chocolate until fully incorporated.
7. Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to cooling racks to cool completely.

Preparing the Coconut-Pecan Filling and Frosting:

1. Cook the filling: In a medium saucepan, combine the evaporated milk, granulated sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 10-12 minutes.
2. Add coconut and pecans: Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the mixture to cool completely before using.

Assembling the Cake:

1. Layer the cake: Place one cake layer on a serving platter or cake stand. Spread a generous amount of the coconut-pecan filling over the top. Repeat with the remaining layers.
2. Frost the top: Spread the remaining coconut-pecan filling over the top layer of the cake. If desired, you can also frost the sides of the cake, but traditionally, German Chocolate Cakes have the filling just between the layers and on top.
3. Garnish: Garnish the cake with white chocolate shavings, extra coconut flakes, and whole pecans for an elegant touch.

Notes and Tips

• Room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for the best results.
• Melting white chocolate: Melt the white chocolate slowly over a double boiler or in the microwave in short bursts to prevent it from seizing.
• Make ahead: You can prepare the cake layers and the coconut-pecan filling a day in advance. Store the cake layers tightly wrapped at room temperature and the filling in the refrigerator.

Storing Leftovers

Leftover cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep the cake moist, consider covering it with plastic wrap before storing.