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

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.