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Bo's Best White German Chocolate Cake
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
160 minutes
Indulgent white German chocolate cake layers filled with coconut-pecan frosting for a rich and decadent treat.
Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 5 (1 ounce) squares white chocolate, chopped
  • 1.25 cups butter
  • 2.25 cups white sugar
  • 5 eggs, separated
  • 1 teaspoon vanilla extract
  • 1.25 cups buttermilk
  • 4 egg yolks
  • 1 (12 fluid ounce) can evaporated milk
  • 1.5 teaspoons vanilla extract
  • 0.75 cup butter
  • 1 (7 ounce) package sweetened flaked coconut
  • 1.5 cups chopped pecans
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) while you generously grease and flour three 9-inch baking pans.
  • Combine flour, baking powder, and salt in a bowl.
  • Melt white chocolate in a microwave-safe bowl on high in 30-second intervals, stirring until smooth.
  • In a large bowl, cream together 1 1/4 cups of butter and 2 1/4 cups of sugar until light and fluffy. Add 5 egg yolks one at a time, then mix in melted white chocolate and 1 teaspoon of vanilla extract. Slowly incorporate the flour mixture and buttermilk into the butter-white chocolate mixture until just combined.
  • Whip the 5 egg whites in a separate bowl until stiff peaks form - they should hold their shape when you lift the beater or whisk. Gently fold the egg whites into the cake batter, then evenly distribute the batter among the three prepared baking pans.
  • Bake the cakes in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • In a large saucepan, vigorously whisk together 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract until smooth. Add 1 1/2 cup white sugar and 3/4 cup butter. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 12 minutes. Remove from heat and mix in coconut and pecans. Let the frosting cool down to room temperature before using.
  • Place the first cake on a serving plate and generously spread coconut frosting on top. Add the second cake on top and cover it with more coconut frosting. Place the last cake on top and frost the top and sides of the entire cake with the rest of the frosting.

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