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Stunning 1-Bowl white german chocolate cake

white german chocolate cake
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You are making a beautiful White German Chocolate Cake. This recipe uses a light, moist white cake base, perfectly complemented by the signature rich, sweet coconut-pecan frosting. It is a stunning dessert for any special gathering.

Ingredients

Scale
  • White Cake Layers: 2 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 1 cup Unsalted Butter, softened
  • 4 large Eggs
  • 1 cup Whole Milk
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Water (for blooming flavor)
  • Coconut Pecan Frosting: 1 cup Unsalted Butter
  • 1 cup Evaporated Milk
  • 1 cup Brown Sugar, packed
  • 4 large Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Sweetened Flaked Coconut
  • 1 cup Chopped Pecans

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. For the cake, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk together the flour and baking powder.
  4. In a small saucepan, warm the milk slightly. Stir the vanilla extract into the warm milk.
  5. Alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. In a small bowl, dissolve 1 tablespoon of sugar in the 1/2 cup of hot water. Gently stir this into the batter.
  7. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. For the frosting, combine the butter, evaporated milk, and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 8-10 minutes. Do not boil rapidly.
  9. Remove the saucepan from the heat. Whisk the egg yolks in a small bowl, then temper them by slowly whisking in about 1/2 cup of the hot sugar mixture. Pour the tempered yolks back into the saucepan.
  10. Return the pan to low heat and cook, stirring constantly, for about 2 minutes until the frosting thickens enough to coat the back of a spoon. Do not let it boil.
  11. Remove from heat immediately. Stir in the vanilla, coconut, and pecans. Let the frosting cool slightly until it is spreadable but still warm.
  12. Assemble the cake by placing one cooled layer on a serving plate. Spread half of the frosting evenly over the first layer. Top with the second cake layer and spread the remaining frosting over the top and sides.

Notes

  • For extra moisture, you can brush the cooled cake layers lightly with simple syrup before frosting.
  • Toast the pecans lightly before adding them to the frosting for deeper flavor.
  • This frosting sets up best at room temperature; avoid refrigerating the finished cake until serving if possible.

Nutrition

Find it online: https://whiskdaily.com/white-german-chocolate-cake-recipe/