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German Vanilla Cake with Chocolate Layers

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A soft white cake layered with classic coconut-pecan frosting — a beautiful and sweet twist on traditional German chocolate cake.

Ingredients

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White Cake:

  • 2½ cups cake flour

  • 2½ tsp baking powder

  • ½ tsp salt

  • ¾ cup unsalted butter, softened

  • 1¾ cups granulated sugar

  • 5 egg whites

  • 1 tbsp vanilla extract

  • 1 cup whole milk

Coconut-Pecan Frosting:

  • 1 cup evaporated milk

  • 3 egg yolks

  • ½ cup brown sugar

  • ½ cup granulated sugar

  • ½ cup unsalted butter

  • 1½ cups sweetened shredded coconut

  • 1 cup chopped pecans, toasted

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F. Grease and line three 8-inch cake pans.

  • Mix flour, baking powder, and salt. Set aside.

  • Cream butter and sugar. Beat in egg whites and vanilla.

  • Alternate dry ingredients and milk. Mix until smooth.

  • Divide into pans and bake 25–30 minutes. Cool completely.

  • For frosting: Heat evaporated milk, sugars, egg yolks, and butter over medium heat, stirring until thick. Stir in vanilla, coconut, and pecans. Cool.

  • Layer cake with frosting between layers. Top with extra coconut or pecans.

Notes

  • Store in fridge up to 5 days.

  • Frosting can be made ahead and refrigerated.

  • Use cake mix in a pinch with egg whites only.

Find it online: https://thefoodaunt.com/german-vanilla-cake-with-chocolate-layers/