Name: Bo's Best White German Chocolate Cake
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: All-purpose flour - 3 cups; Baking powder - 1 teaspoon; Salt - ½ teaspoon; White chocolate, chopped - 5 (1 ounce) squares; Butter - 1 ¼ cups; White sugar - 2 ¼ cups; Eggs, separated - 5; Vanilla extract - 1 teaspoon; Buttermilk - 1 ¼ cups; Egg yolks - 4; Evaporated milk - 1 (12 fluid ounce) can; Vanilla extract - 1 ½ teaspoons; White sugar - 1 ½ cups; Butter - ¾ cup; Sweetened flaked coconut - 1 (7 ounce) package; Chopped pecans - 1 ½ cups

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Bo's Best White German Chocolate Cake

1. All-purpose flour - 3 cups

2. Baking powder - 1 teaspoon

3. Salt - ½ teaspoon

4. White chocolate, chopped - 5 (1 ounce) squares

5. Butter - 1 ¼ cups

6. White sugar - 2 ¼ cups

7. Eggs, separated - 5

8. Vanilla extract - 1 teaspoon

9. Buttermilk - 1 ¼ cups

10. Egg yolks - 4

11. Evaporated milk - 1 (12 fluid ounce) can

12. Vanilla extract - 1 ½ teaspoons

13. White sugar - 1 ½ cups

14. Butter - ¾ cup

15. Sweetened flaked coconut - 1 (7 ounce) package

16. Chopped pecans - 1 ½ cups

How to cook deliciously - Bo's Best White German Chocolate Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.

2. Stage

Mix flour, baking powder, and salt together in a bowl.

3. Stage

Place white chocolate in a microwave-safe bowl; cook in microwave on high until melted, stirring between 30 second intervals, until smooth.

4. Stage

Beat 1 1/4 cup butter and 2 1/4 cups sugar together in a large bowl until light and fluffy. Beat in 5 egg yolks, one at a time, until incorporated. Stir in melted white chocolate and 1 teaspoon vanilla extract until evenly mixed. Beat flour mixture into butter-white chocolate mixture, alternating with buttermilk, until just mixed.

5. Stage

Beat the 5 egg whites in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold egg whites into the cake batter. Divide batter among the three prepared baking pans.

6. Stage

Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 35 to 40 minutes. Cool cakes in pans for 10 minutes before transferring to wire rack to cool completely.

7. Stage

Whisk 4 egg yolks, evaporated milk, and 1 1/2 teaspoons vanilla extract in a large saucepan until well blended. Add 1 1/2 cup white sugar and 3/4 cup butter; cook over medium heat until thickened and golden brown, stirring constantly, about 12 minutes. Remove from heat. Stir coconut and pecans into frosting mixture. Cool to room temperature.

8. Stage

Place one cake on a serving plate. Spread a layer of coconut frosting on top of cake. Place second cake on top of frosting layer; spread with a layer of coconut frosting. Place last cake on top; frost top and sides of cake with remaining frosting.