Bo's best white German chocolate cake recipe features coconut-pecan frosting sandwiched between three white chocolate cakes, for a rich experience.
Preparation Time
40 mins
Cooking Time
50 mins
Total Time
1 hr 30 mins
Calories
961 Calories
Recipe Instructions
Step 1
Combine flour, baking powder, and salt in a bowl.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
Step 3
Melt white chocolate in a microwave-safe bowl in 30-second intervals, stirring after each interval, until smooth.
Step 4
Beat 2 ¼ cups sugar and 1 ¼ cup butter together in a large bowl with an electric mixer until light and fluffy. Add 4 egg yolks, one at a time, beating well after each addition. Stir in melted white chocolate and 1 teaspoon vanilla until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.
Step 5
Beat 5 egg whites in a separate bowl until stiff peaks form: fold into cake batter. Divide batter among the three prepared baking pans.
Step 6
Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool in pans for 10 minutes. Transfer to a wire rack and cool completely.
Step 7
Whisk remaining 4 egg yolks, evaporated milk, and 1 ½ teaspoons vanilla in a large saucepan until well combined. Add 1 ½ cup white sugar and ¾ cup butter. Cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Off heat, stir in coconut and pecans. Cool.
Step 8
Place one cake on a serving plate: spread a layer of coconut frosting on top. Place second cake over top: spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.
