If you've ever tasted a German-chocolate-cake, you've got to try German white chocolate cake!

A white chocolate, German-chocolate-cake? When I first tried this recipe, I was a bit hesitant because I grew up with a German grandmother who made the best German-chocolate-cake. It was a brown chocolatey delight and a holiday favorite. This is a wonderful white chocolate cake, filled with pecans, coconut, and butter. The white chocolate and buttermilk make a moist cake and the pecans and coconut make it rich and crunchy. This pecan cake recipe is only accented by a thick, sumptuous nutty frosting.

I have a hunch this may become your favorite white chocolate cake. It is a favorite among my cake recipes and popular among my family and friends. This white chocolate cake is great when served with a scoop of French vanilla ice cream. For an even richer combination, pair a slice with butter pecan. (Oh My!)

Serves: 8-10

Submitted by: Genesee

Cake Ingredients

• 4 ounces finely chopped white chocolate, melted in a 1/2 cup of water and cooled
• 1 cup unsweetened shredded coconut
• 1 cup buttermilk
• 1/2 pound unsalted butter
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup coarsely chopped pecans
• 4 large eggs at room temperature, separated
• 2 1/2 cups cake flour

Frosting

If you want to frost your entire German-chocolate-cake (between layers and along the sides) I would suggest on making a double batch of this frosting! This recipe is for a single batch. (Just thought you would like to know!)

• 1/4 pound unsalted butter
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup evaporated milk
• 1 cup sugar
• 1 cup coarsely chopped toasted pecans(I'll tell you how to toast them!)
• 1 cup unsweetened shredded coconut.

To toast your pecans:

Preheat your oven to 350°F. Place your nuts on a baking sheet in a single layer and bake in the oven for about 5-10 minutes. Remove them when they are golden brown in color.(Do not allow them to over brown!)Remove them from oven and allow them to cool before adding them to your recipe.

Directions:

• Position your oven racks to the upper and lower thirds of your oven. Your cakes will bake on the most center racks.
• Preheat oven to 350°F.
• Take 3 eight in. round cake pans and butter or spray them with non-stick cooking spray.Then line them with kitchen parchment paper.
• In a medium bowl wisk together the cake flour and baking soda.
• In a large mixing bowl, set at medium speed, cream the sugar and butter together until light and fluffy, this will probably take about 5 minutes.
• Next, beat in the egg yolks one at a time .
• Beat in the vanilla and white chocolate mixture.
• Reduce the mixer speed to low and blend in the flour mixture alternately with the buttermilk.
• Fold in the coconut and the pecans.
• In a medium bowl with dry and clean beaters beat the egg whites on low speed until they start to foam.
• Increase the speed to high and beat until stiff peaks form.
• Gently fold the egg whites into your cake batter.
• Spoon the batter into your prepared cake pans and bake for about 35-40 minutes.
• Your cake will be done when a cake tester is inserted into the center of your cake and comes out clean.
• Transfer your cakes to wire racks and to cool for about 10 minutes.
• Now, carefully invert your cakes onto the wire racks and peel off your parchment paper.
• Let your cakes cool completely before frosting.

Frosting Directions:

• In a saucepan combine the evaporated milk, sugar, butter, and egg yolks.
• Over medium heat, simmer for around 10 minutes, while stirring constantly.
• Do not let this mixture boil hard.
• Remove from heat and stir in the vanilla, pecans, and coconut.
• Place the pan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.
• Now, on your cake platter place one of your cake layers. Spread 1/4 of your frosting evenly over the cake. (all the way to the edges)
• Top with the second layer and repeat process.
• Top with the third layer of cake and evenly frost the top and sides of your German-chocolate-cake (if desired) with the remaining frosting.

Plan Ahead: You may make this cake and freeze it (unfrosted) for up to 1 month before serving.

Hope that you enjoyed this German-chocolate-cake. Click here for more great white chocolate cake recipes.