White German Chocolate Cake with Creamy Coconut Pecan Topping
Treat yourself to fluffy layers of white chocolate cake crowned with velvety coconut pecan topping. An essential sweet treat for any memorable gathering.
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:
- Stand mixer
- Cake pan
- Cooling rack
- Cake stand
- Parchment paper
- Microwave
- Oven
- Saucepan
- Mixing bowl
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Whisk
Ingredients
- 1 (4-ounce) bar white baking chocolate, broken into pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted butter, at room temperature
- 1 cup white sugar
- 4 large eggs, whites and yolks divided
- 2 teaspoons pure vanilla extract
- 1 1/4 cups buttermilk
- 2 1/2 cups finely diced pecans
- 3 (5-ounce) cans evaporated milk
- 1 1/4 cups white sugar
- 1 cup salted butter
- 2/3 cup packed light brown sugar
- 5 large egg yolks, lightly whisked
- 3 1/2 cups sweetened coconut flakes
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