Description
A light and elegant twist on the classic German Chocolate Cake, this recipe features soft white cake layers with a rich coconut-pecan filling. Perfect for special occasions!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 egg whites
- 2 tsp vanilla extract
- 1 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans. Line with parchment paper.
- Prepare the cake batter by beating butter and sugar together until fluffy. Add egg whites, then vanilla.
- Gradually mix in dry ingredients, alternating with milk, until smooth.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the filling: In a saucepan over medium heat, whisk evaporated milk, brown sugar, butter, and egg yolks. Stir constantly until thickened (10-12 minutes). Remove from heat and stir in vanilla, coconut, and pecans. Let cool.
- Assemble the cake: Place one cake layer on a plate and spread half the filling on top. Add the second layer and spread the remaining filling.
- Optional frosting: Frost the sides with white buttercream or leave it classic-style.
- Garnish with toasted coconut or pecans, then serve.
Notes
- For a lighter cake texture, substitute cake flour for all-purpose flour.
- Let the filling cool before spreading to prevent sogginess.
- If frosting the sides, use a whipped cream frosting for a lighter touch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg