Description

If you’re on a quest for a spectacular dessert that both dazzles and delights, look no further than this White German Chocolate Cake with Coconut-Pecan Filling. This beautifully layered cake is a twist on the traditional German chocolate cake, renowned for its rich flavors but here brought to new heights with a lighter, white cake base.

Originating from the German chocolate cake tradition—which is not actually German at all but rather named after a man named Samuel German—it combines the decadence of chocolate with the delectable combination of coconut and pecans. This recipe pays homage to that delicious filling but replaces the deep chocolate layers with a soft, buttery white cake that creates a perfect canvas for the flavors.

Imagine your kitchen filled with the luscious aroma of freshly baked cake, combined with the sweet scent of toasting coconut. This cake is not just a treat for the taste buds but also a feast for the eyes, making it a perfect centerpiece for birthdays, weddings, or any special occasion. The moist layers of cake combined with rich coconut-pecan filling create a flavor profile that is both nostalgic and unique.

Best of all, this dessert highlights simplicity in preparation, making it accessible even to novice bakers. Dive into this charming recipe, and you’ll experience the joy of crafting a dessert that boasts both elegance and heartfelt flavor—perfect for gatherings or simply to indulge yourself!

Ingredients

• For the Cake:
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole milk
• ½ cup buttermilk
• For the Coconut-Pecan Filling:
• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 large egg yolks
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 ½ cups shredded coconut (sweetened or unsweetened as per preference)
• 1 cup chopped pecans
• For the Frosting:
• 8 ounces cream cheese, softened to room temperature
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Preparation Method

To embark on this baking adventure, you’ll first want to preheat your oven to 350°F (175°C). Preparing your cake pans ahead of time is crucial, as this will ensure a smooth baking process. Grease and flour three 9-inch round cake pans generously, allowing the finished product to come out easily and retain its beautiful shape.

Begin with the dry ingredients. In a medium-sized mixing bowl, sift together the flour, baking powder, and salt. This step is important as it helps to aerate the flour, leading to a lighter cake texture. Set this mixture aside while you whip up the moist ingredients.

In a separate, larger mixing bowl, take your softened butter and granulated sugar, and beat them together until the mixture is light and fluffy. This process typically takes around 3-5 minutes using an electric mixer on medium-high speed. This step is vital, as creaming these ingredients correctly will result in a cake that rises well and stays soft.

After achieving a fluffy consistency, gently add the egg whites, one at a time, mixing until fully incorporated. The egg whites are key to heightening that fluffiness in the cake layers. Follow this by adding in the vanilla and almond extracts; these aromatic additions will infuse the cake with a delightful flavor profile.

Now it’s time to combine the wet and dry mixtures. Alternate adding the flour mixture with the milk and buttermilk, beginning and ending with the flour mixture. Mixing just until combined will help in avoiding over-mixing, which could lead to a denser cake texture.

Once your batter is ready, divide it evenly among the three prepared cake pans. You can use a kitchen scale for precise measurement or simply eyeball it for a casual approach. Bake in your preheated oven for about 25-30 minutes. The cakes are ready when a toothpick inserted into the center comes out clean and the edges start to slightly pull away from the pan, a classic visual cue indicating doneness.

While your cakes are baking, you can start preparing the coconut-pecan filling. In a saucepan, combine the evaporated milk, granulated sugar, egg yolks, and softened butter. Cook over medium heat, constantly stirring as it thickens. This step requires patience; stirring consistently will ensure even cooking and prevent the filling from clumping or sticking to the bottom of the pan. You’ll know it’s thick enough when it coats the back of a spoon—this usually takes about 10-15 minutes.

Once thickened, remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow this filling to cool completely. The flavors develop beautifully as it sits, and you want it to be spreadable when you build your cake.

As the cake layers bake and the coconut-pecan filling cools, it’s time to prepare the frosting. In a mixing bowl, beat together the softened cream cheese and butter until they are smooth and creamy. Gradually add in the powdered sugar, mixing on low speed until fully incorporated, then up the speed to achieve a fluffy consistency. Finally, add the vanilla extract and continue mixing until the frosting is light and airy—this is crucial for a perfect finish!

Once the layers are baked and completely cooled, it’s time to assemble your cake. Start with one layer of cake as your base. Generously spread a portion of the coconut-pecan filling over the top. Then, place the second layer of cake on top, repeating the process with filling. Once you place the final cake layer on top, gently press down to secure it.

Now for the frosting! Start by covering the top of the cake, allowing some to cascade down the sides for a beautifully rustic effect. Use an offset spatula or a butter knife for smooth application. If you like, you can reserve some of the coconut-pecan filling to garnish the top of the cake—simply sprinkle it on top for added texture and flavor.

Tips and Conclusion

For an added level of flavor and texture, consider toasting the pecans before mixing them into the filling. This enhances their nutty flavor and adds a lovely crunch to the filling. Additionally, feeling adventurous? You can infuse the cake with more flavors by adding a touch of coconut extract to the batter.

If you have leftover cake (which is rare!), store it in an airtight container in the refrigerator for up to five days. The flavors meld beautifully over time, making each slice just as delightful as the first.
Preparing this White German Chocolate Cake with Coconut-Pecan Filling is not just a culinary task; it’s an experience brimming with rich aromas, delightful textures, and the sweet joy of baking something truly special. Whether it's for a gathering of family and friends or a personal treat, every slice is sure to elicit smiles and praises.

As you enjoy the delectable layers and the lush coconut-pecan filling, don’t forget to explore other related recipes like classic chocolate cake, airy soufflés, or mouth-watering cheesecakes on our site. Share this delightful experience with others, and let them in on the joy of baking a cake that brings warmth to any occasion. Happy baking!