Heavenly White German Chocolate Cake

This twist on the classic German chocolate cake features a light and fluffy white cake with a rich, creamy coconut-pecan filling. A luscious chocolate glaze on top completes this indulgent dessert that’s both decadent and delightful!

Ingredients:

For the White Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup (240ml) whole milk
• 1 cup (225g) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar
• 4 large egg whites
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)

For the Coconut-Pecan Filling:

• 1 cup (240ml) evaporated milk
• 1 cup (200g) granulated sugar
• ¾ cup (170g) unsalted butter
• 3 large egg yolks, lightly beaten
• 1 ½ cups (150g) shredded sweetened coconut
• 1 cup (120g) chopped pecans
• 1 tsp vanilla extract

For the Chocolate Glaze:

• 4 oz (115g) semi-sweet chocolate, chopped
• ¼ cup (60ml) heavy cream
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Instructions:

Step 1: Make the White Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat together the softened butter and sugar until light and fluffy, about 3-5 minutes.
4. Add the egg whites one at a time, beating well after each addition. Stir in the vanilla extract and almond extract (if using).
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
6. Pour the batter evenly into the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 2: Make the Coconut-Pecan Filling

1. In a medium saucepan, combine the evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes).
2. Once thickened, remove from heat and stir in the coconut, chopped pecans, and vanilla extract. Set aside to cool slightly before using.

Step 3: Make the Chocolate Glaze

1. In a heatproof bowl, place the chopped chocolate.
2. In a small saucepan, heat the heavy cream and butter over medium heat until just simmering.
3. Pour the hot cream mixture over the chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy. Stir in the vanilla extract. Let the glaze cool slightly before drizzling.

Step 4: Assemble the Cake

1. Once the cakes have completely cooled, place one layer on a serving plate.
2. Spread a generous amount of the coconut-pecan filling over the top of the first cake layer.
3. Place the second cake layer on top and press gently.
4. Spread the remaining coconut-pecan filling over the top of the cake, covering it evenly.
5. Drizzle the chocolate glaze over the top of the cake, allowing it to drip down the sides.

Step 5: Serve and Enjoy!

1. Allow the cake to sit for 30 minutes to set the glaze.
2. Slice and serve this delightful Heavenly White German Chocolate Cake with a cup of coffee or as a stunning dessert at any special occasion!

Tips:

• For a smoother coconut-pecan filling, pulse the coconut and pecans in a food processor before adding them to the mixture.
• This cake can be made in advance. Keep it covered at room temperature for up to 2-3 days.
• You can substitute the semi-sweet chocolate with milk chocolate for a sweeter glaze.

Enjoy this Heavenly White German Chocolate Cake—a luxurious and rich treat that combines all the best flavors in one!