German White Chocolate Cake
Total Steps
8
Ingredients
18
Tools Needed
5
Ingredients
- 1 cup Shredded unsweetened <a href="/food/867GTQD7/coconut">coconut</a>
- 1 cup Chopped <a href="/food/8P4DN8PR/pecan">pecans</a>
- 1 teaspoon <a href="/food/SZC3QLP7/vanilla-extract">Vanilla extract</a>
- 3 lrg <a href="/food/RLJKG6JT/egg-yolk">Egg yolks</a>
- 0.25 pound <a href="/food/WDBZPYYF/unsalted-butter">Unsalted butter</a>
- 1 cup <a href="/food/6H6G87VP/sugar">Sugar</a>
- 0 <a href="/recipe/8W2F6FZL/frosting">Frosting</a>
- 1 cup <a href="/food/7CSCT3PY/evaporated-milk">Evaporated milk</a>
- 1 cup Chopped <a href="/food/8P4DN8PR/pecan">pecans</a>
- 1 cup Shredded unsweetened <a href="/food/867GTQD7/coconut">coconut</a>
- 1 cup <a href="/food/HVVNVKXB/buttermilk">Buttermilk</a>
- 1 teaspoon <a href="/food/SZC3QLP7/vanilla-extract">Vanilla extract</a>
- 4 ounce <a href="/food/MDXWSLDM/white-chocolate">White chocolate</a>, melted in ½ c <a href="/recipe/JXYQK7RZ/boiling-water">boiling wat
- 4 lrg <a href="/food/2PVT278D/egg">Eggs</a>, separated
- 1.5 cup <a href="/food/6H6G87VP/sugar">Sugar</a>
- 0.5 pound <a href="/food/WDBZPYYF/unsalted-butter">Unsalted butter</a>
- 2.5 cup Cake <a href="/food/4YMSSPXL/flour">flour</a>
- 1 teaspoon <a href="/food/DFZK36N8/baking-soda">Baking soda</a>
Instructions
Step 1
CAKE
Step 2
1. Position the racks in the upper and lower thirds and <a href="/technique/H3S4YV46/preheat-oven">preheat oven</a> to 350 deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.
Step 3
2. Into a medium bowl, sift the cake flour and the <a href="/technique/RNT367Z2/baking">baking</a> soda. Using an electric mixer set at mdeium speed, <a href="/technique/R3P5MM3Z/cream">cream</a> the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. <a href="/technique/3CYMY2D7/beat">Beat</a> in one egg yolk at a time, <a href="/technique/S6W4FR7F/blending">blending</a> well after each addition. <a href="/technique/3CYMY2D7/beat">Beat</a> in the <a href="/technique/64W3NS5R/melted">melted</a> white chocolate mixture and the vanilla. At low speed, <a href="/technique/S6W4FR7F/blend">blend</a> in the sifted flour mixture alternately with the buttermilk; do not overbeat. <a href="/technique/8M4FMXQ6/fold">Fold</a> in the coconut and pecans.
Step 4
3. <a href="/technique/3CYMY2D7/beat">Beat</a> the egg whites until stiff peaks form. <a href="/technique/S6W4FR7F/blend">Blend</a> 1/3 of the egg whites into the cake mixture to lighten it; carefully <a href="/technique/8M4FMXQ6/fold">fold</a> in the remaining egg whites. <a href="/technique/NX588QBK/spoon">Spoon</a> the batter into the prepared pans.
Step 5
4. <a href="/technique/RNT367Z2/bake">Bake</a> until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out <a href="/technique/WZLWW3YP/clean">clean</a>, about 35 to 40 minutes. Transfer the cakes in the pans to wire racks and <a href="/technique/GZFHJC5K/cool">cool</a> 10 minutes. Invert the cakes onto the wire racks, carefully <a href="/technique/RSDQ7YW8/peel">peel</a> off the parchment paper, and <a href="/technique/GZFHJC5K/cool">cool</a> completely.
Step 6
FOR THE FROSTING:5. In a heavy medium saucepan over medium <a href="/technique/XZFHRHHF/heat">heat</a>, combine the evaporated milk, sugar, butter, and egg yolks. <a href="/technique/GFSF4J5F/simmer">Simmer</a> for 10 minutes, <a href="/technique/DRM2WPZ4/stirring">stirring</a> constantly. Do not let mixture <a href="/technique/W7VKDJHH/boil">boil</a> fast; lower the <a href="/technique/XZFHRHHF/heat">heat</a> if necessary.
Step 7
Remove from <a href="/technique/XZFHRHHF/heat">heat</a> and <a href="/technique/DRM2WPZ4/stir">stir</a> in the vanilla, pecans, and coconut. Plance the saucepan into a bowl filled with <a href="/technique/RP8LCDPZ/ice">ice</a> and <a href="/technique/DRM2WPZ4/stir">stir</a> constantly until the <a href="/technique/RP8LCDPZ/frosting">frosting</a> is <a href="/technique/GZFHJC5K/cool">cool</a> and slightly <a href="/technique/LXP6HLBF/thickened">thickened</a>.
Step 8
6. Place a cake layer on a <a href="/technique/Y6MVNCHX/serving">serving</a> platter. Spread 1/4 of the <a href="/technique/RP8LCDPZ/frosting">frosting</a> evenly over the cake layer, making sure to spread it all the way to the edges. <a href="/technique/R34ZSY3M/top">Top</a> with the second layer, and spread with 1/4 of the <a href="/technique/RP8LCDPZ/frosting">frosting.</a> <a href="/technique/R34ZSY3M/top">Top</a> with the third cake layer. Evenly frost the <a href="/technique/R34ZSY3M/top">top</a> and sides of the cake with the remaining <a href="/technique/RP8LCDPZ/frosting">frosting</a>.