White German Chocolate Cake with Coconut Pecan Frosting
Three moist layers of white chocolate cake stacked with coconut pecan filling for an indulgent holiday showstopper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookrisp.com.
Cooking tools:
- Microwave
- Mixing bowl
- Cake pan
- Parchment paper
- Cake stand
- Hand mixer
- Spatula
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen scale
- Offset spatula
- Toothpick
- Saucepan
- Wooden spoon
- Baking soda
- Oven
- Stove
- Pecan toasting pan
- Cooling rack
- Plastic wrap
- Spoon
- Sifter
- Chef's knife
- Cutting board
- Plate
- Airtight container
- Refrigerator
- Freezer
- Kitchen timer
Ingredients
- 1 (4-ounce) bar white baking chocolate, chopped
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 ¼ cups buttermilk
- 2 ½ cups finely chopped pecans
- 3 (5-ounce) cans evaporated milk
- 1 ¼ cups granulated sugar
- 1 cup salted butter
- ⅔ cup firmly packed light brown sugar
- 5 large egg yolks, lightly beaten
- 3 ½ cups sweetened shredded coconut
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