Irresistible White German Chocolate Cake: A Heavenly Delight Indulge in the velvety smoothness of our Irresistible White German Chocolate Cake, a delightful twist on the classic favorite. This sumptuous dessert boasts la
Author:Dorothy Miller
Ingredients
Scale
2 and 1/2 cups all-purpose flour
1 cup white chocolate chips, melted
1/2 cup unsalted butter, softened
1 and 1/4 cups granulated sugar
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups shredded coconut
1 cup chopped pecans
1 cup sweetened condensed milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Stir in the melted white chocolate and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
Fold in the shredded coconut and chopped pecans.
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Prepare the frosting by combining the sweetened condensed milk with more melted white chocolate. Spread between the cake layers and on top.