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Why make this recipe

White German Chocolate Cake is a delightful treat that combines the richness of chocolate with the sweetness of coconut and pecans. This cake stands out with its unique flavor and appealing texture. It is perfect for celebrations, birthdays, or just to satisfy your sweet tooth. The combination of moist chocolate cake layers with a creamy frosting makes it a favorite among many.

How to make White German Chocolate Cake

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1 cup buttermilk
4 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded coconut
1 cup chopped pecans
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, followed by the buttermilk and vanilla extract.
In another bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this mixture to the creamed butter and sugar.
Fold in the shredded coconut and chopped pecans.
Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes or until a toothpick comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
For frosting, mix sweetened condensed milk with more coconut and pecans if desired.
Frost the cooled cakes as desired.

How to serve White German Chocolate Cake

Serve the White German Chocolate Cake at room temperature. You can slice it into wedges and enjoy it plain or with a scoop of vanilla ice cream. The flavors will shine through, making it a delightful dessert for gatherings or special occasions.

How to store White German Chocolate Cake

To store leftover cake, place it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Always cover the cake properly to keep it moist.

Tips to make White German Chocolate Cake

Make sure the butter is softened to room temperature for easy blending.
Sifting the dry ingredients can help ensure a lighter cake texture.
Experiment with the frosting by adding extra coconut or using different nuts based on your taste.
Let the cake cool completely before frosting it to avoid melting the frosting.

Variation

You can switch up the toppings by adding chocolate chips or using different types of nuts. To make it a bit lighter, consider replacing half of the all-purpose flour with whole wheat flour.

FAQs

Can I use milk instead of buttermilk?
Yes, you can use regular milk. For a buttermilk substitute, add one tablespoon of vinegar or lemon juice to a cup of milk and let it sit for a few minutes.

What can I use instead of pecans?
You can use walnuts or any other nuts you prefer. Just make sure to chop them properly for even distribution.

Can I freeze the cake?
Absolutely! You can freeze the un-frosted cake layers. Wrap them tightly in plastic wrap and place them in an airtight container. They will last for up to three months in the freezer.