Description
A decadent twist on the classic German chocolate cake, featuring a rich white chocolate base and luscious coconut-pecan frosting.
Ingredients
Scale
For the Crust:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz white chocolate, melted
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup evaporated milk
- 1 cup brown sugar
- 3 egg yolks
- 1/2 cup butter
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Fold in melted white chocolate.
- Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- For frosting: Combine evaporated milk, brown sugar, egg yolks, and butter in a saucepan. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in coconut and pecans. Cool until spreadable.
- Assemble cake by spreading frosting between layers and over top of cake.
Notes
You can customize the seasonings to taste.