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White German Chocolate Cake – Layers of Chocolate, Vanilla, and Caramel

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A twist on the classic German chocolate cake, this White German Chocolate Cake features a fluffy white cake base topped with a rich, coconut-pecan filling for a sweet and indulgent dessert.

Ingredients

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For the Cake:

  • 2 1/2 cups cake flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 3/4 cups sugar

  • 1/2 cup unsalted butter, softened

  • 6 large egg whites

  • 1 cup milk

  • 2 teaspoons vanilla extract

  • 1/2 teaspoon almond extract (optional)

For the Filling:

  • 1 1/2 cups sweetened shredded coconut

  • 1 1/2 cups chopped pecans

  • 1/2 cup unsalted butter

  • 1 cup evaporated milk

  • 1 cup sugar

  • 3 large egg yolks

Instructions

  • Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans.

  • Mix dry ingredients and set aside. Cream butter and sugar together until light.

  • Add egg whites, vanilla, and almond extract. Mix in dry ingredients and milk.

  • Bake for 25–30 minutes. Cool the cakes completely.

  • For the filling, cook butter, sugar, milk, egg yolks, coconut, and pecans over medium heat until thick.

  • Spread the filling between the cake layers and on top.

Find it online: https://thefoodaunt.com/white-german-chocolate-cake-layers-of-chocolate-vanilla-and-caramel/