This recipe is from allrecipes.com. It reminds me a lot of Italian Cream Cake, probably due to the cream cheese frosting I decided to frost the cake with. The coconut and pecans also make it a close relative to my all time favorite Italian Cream Cake. By the way, I have an undying love for cream cheese frosting. Here is the recipe I always use.
Cream Cheese Frosting
- 1 stick butter, room temperature
- 8 ounces cream cheese (full or low fat) room temperature
- 1 teaspoon vanilla extract
- powdered sugar, somewhere between 2 and 4 cups
Beat together butter and cream cheese, then beat in vanilla. Add powdered sugar a 1/2 cup at a time until desired consistency is reached. I like mine pretty stiff.
The cake was very good. It had a nice texture and flavor, but I couldn’t really taste the white chocolate. I will probably continue to use my recipe for Italian Cream Cake which is pretty similar to this cake, only without the white chocolate. My recipe for Italian Cream Cake also uses the addition of beaten egg whites to give a light and airy texture. I served this cake after dinner for some guests and it was a hit. I only had two 9 inch pans, so I divided to batter between them and the cake turned out fine. I did have some sticking issues, but nothing disastrous.
White German Chocolate Cake
- 4 (1 ounce) squares white chocolate, chopped
- 2 1/2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter
- 2 cups white sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
- 1 cup flaked coconut
- 4 egg whites
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Frost with cream cheese frosting.
Layer number one. There is a little something missing from the top and the edge, a little snack for me that will be covered in frosting…so its not a problem!
Spread a thin layer of frosting on the top of the bottom layer and place the next layer directly on top. Don’t use too much frosting or it will ooze out the sides after you frost the cake.
Apply a thin layer of frosting to the entire cake. This is the crumb coat. As you can see it is not pretty! That’s ok because its going to be covered with…more frosting! After I apply a crumb coat I place the cake in the fridge for about 30 minutes. Then I apply the presentation coat of frosting. It will be crumb free and lovely.