German White Chocolate Cake Recipe

How to Make German White Chocolate Cake

1. Preheat oven to 350°F (175°C). Position racks in the upper and lower thirds of the oven.
2. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
3. In a medium bowl, whisk together 2 cups cake flour and 1 teaspoon baking soda.
4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy (about 5 minutes).
5. Beat in 4 large egg yolks, one at a time, mixing well after each addition.
6. Melt 12 ounces of high-quality white chocolate; stir in 1 teaspoon vanilla extract (clear vanilla preferred).
7. Add melted white chocolate mixture to the creamed butter mixture.
8. At low speed, alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
9. Fold in 1 cup shredded coconut and ½ cup chopped pecans.
10. In a clean bowl, beat 4 large egg whites until stiff peaks form.
11. Gently fold ⅓ of the egg whites into the batter to lighten it.
12. Carefully fold in the remaining egg whites.
13. Divide batter evenly among the prepared pans.
14. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
15. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
16. **For the Frosting:**
17. In a heavy saucepan over medium heat, combine 1 (12-ounce) can evaporated milk, 1 ½ cups granulated sugar, ½ cup (1 stick) unsalted butter, and 4 large egg yolks.
18. Simmer for 10 minutes, stirring constantly, being careful not to let the mixture boil rapidly. Reduce heat if necessary.
19. Remove from heat and stir in 1 teaspoon vanilla extract (clear vanilla preferred), ½ cup chopped pecans, and ½ cup shredded coconut.
20. Place the saucepan in a bowl of ice water and stir until the frosting is cool and slightly thickened.
21. Frost the cake layers. Place one layer on a serving platter, spread with ¼ of the frosting, repeat with the remaining layers, ending by frosting the top and sides of the cake with the remaining frosting.