Introduction
This White German Chocolate Cake is a delightful twist on the classic. With layers of moist white cake, a luscious coconut-pecan filling, and a rich white chocolate frosting, it’s an indulgent dessert perfect for any special occasion. Whether you’re celebrating a birthday, a holiday, or just treating yourself, this cake is sure to impress!
Ingredients 🛒
For the Cake:
- 1 package white cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs 🥚
- 1 cup water 💧
- 1 tsp vanilla extract
For the Filling:
- 1 cup evaporated milk 🥛
- 1 cup granulated sugar
- 3 large egg yolks 🥚
- 1/2 cup butter, cubed 🧈
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut 🥥
- 1 cup chopped pecans 🌰
For the Frosting:
- 1 1/2 cups white chocolate chips 🍫
- 1 cup heavy cream 🥛
- 1/2 cup butter, softened 🧈
- 2 1/2 cups powdered sugar
Instructions 📝
1️⃣ Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking. 📏
2️⃣ Mix Cake Batter:
In a large mixing bowl, combine the white cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Beat on medium speed until well blended. 🍰
3️⃣ Bake the Cakes:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. ⏲️🎂
4️⃣ Make the Filling:
In a medium saucepan over medium heat, whisk together the evaporated milk, granulated sugar, egg yolks, and cubed butter. Cook, stirring constantly, until the mixture thickens (about 12 minutes). Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the filling cool completely. 🥥🌰
5️⃣ Prepare the Frosting:
In a microwave-safe bowl, melt the white chocolate chips with heavy cream on high for 1 minute, stirring until smooth. Allow to cool to room temperature. In a separate large bowl, beat softened butter until creamy, then gradually add powdered sugar, beating until smooth. Mix in the cooled white chocolate mixture and beat until light and fluffy. 🍫🧈
6️⃣ Assemble the Cake:
Place one cake layer on a serving plate. Spread one-third of the coconut-pecan filling over the top. Repeat with the second layer and another third of the filling. Add the final layer and spread the remaining filling on top. 🥄
7️⃣ Frost the Cake:
Spread the white chocolate frosting evenly over the sides of the cake. For an extra touch, drizzle melted white chocolate over the top if desired. 🎂🍫
8️⃣ Decorate and Serve:
Sprinkle the top with additional coconut flakes or chopped pecans for garnish. Slice and serve to enjoy the indulgent layers of flavor! 🍽️🎉
Notes 📝
- Use room temperature ingredients for a smoother batter and frosting.
- To save time, the cake layers can be baked a day ahead and stored in the refrigerator.
- Leftovers can be refrigerated in an airtight container for up to 4 days.
FAQs ❓
Can I use another type of frosting?
Certainly! While the white chocolate frosting complements this cake beautifully, cream cheese or buttercream frosting can also work well.
What can I use instead of pecans?
Walnuts or almonds are great alternatives to pecans.
Is there a shortcut for the filling?
For a quicker option, you can use a store-bought coconut-pecan frosting, but homemade is always tastier!
Conclusion 💬
This White German Chocolate Cake is a showstopping dessert that delivers on both flavor and presentation. The combination of a moist white cake, creamy coconut-pecan filling, and decadent white chocolate frosting makes it a must-try for any cake lover. Perfect for sharing with friends and family, this cake is as delightful to make as it is to eat!