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White German Chocolate Cake with Coconut-Pecan Filling

White German Chocolate Cake with Coconut-Pecan Filling

Description

Welcome to a world of indulgent desserts, where flavors blend harmoniously, and every bite brings comfort. Today, we’re excited to share with you the recipe for the Decadent White German Chocolate Cake with Coconut-Pecan Filling. If you’re a fan of classic German chocolate cake but curious about a delightful twist using white chocolate, this recipe is perfect for you! Rich, moist, and loaded with flavor, this cake is sure to become a family favorite. Let’s dive into this delicious creation and discover why it’s a must-try for any dessert lover.

Ingredients

Scale

Cake Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 4 oz white chocolate, melted and slightly cooled

Coconut-Pecan Filling:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks, beaten
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

White Chocolate Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 oz white chocolate, melted
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Optional Substitutions:

  • Use gluten-free flour for a gluten-free version.
  • Replace buttermilk with almond milk and vinegar for a dairy-free alternative.
  • Swap pecans with walnuts or almonds for a different nutty flavor.

Instructions

Step 1: Prepare Your Pans and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure that the cake layers release smoothly after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of the leavening agents for a perfectly risen cake.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This process helps incorporate air into the batter, creating a soft and moist texture.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract for a touch of warmth and depth in the cake’s flavor.

Step 5: Incorporate the White Chocolate and Buttermilk

Gently fold the melted white chocolate into the batter. Next, alternate adding the flour mixture and buttermilk in batches, beginning and ending with the flour mixture. This step helps maintain the cake’s tender crumb while preventing over-mixing.

Step 6: Divide and Bake

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.

Equipment

Notes

  • Use High-Quality White Chocolate: For the best flavor, use high-quality white chocolate that melts smoothly.
  • Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, eggs, and buttermilk, are at room temperature for easy mixing and a lighter texture.
  • Don’t Overmix: Once you add the flour and buttermilk, mix until just combined. Overmixing can result in a dense cake.

Find it online: https://optimalrecipes.com/white-german-chocolate-cake-with-coconut-pecan-filling/