White German Chocolate Cake

White German Chocolate Cake is a delicious and decadent dessert that combines the richness of a white cake with the traditional coconut and pecan topping found in a classic German chocolate cake. The creamy, rich filling adds a luxurious texture, making this cake perfect for special occasions or whenever you’re craving a sweet treat.

Ingredients

1 package white cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
1/2 cup butter
1 cup sugar
1 cup evaporated milk
1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
2. In a large bowl, combine the cake mix, buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract. Beat on low speed until the ingredients are moistened, then increase to high speed and beat for 2 minutes. Stir in the shredded coconut and chopped pecans.
3. Pour the batter evenly into the prepared cake pans.
4. Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely.
5. In a saucepan over low heat, melt the butter. Stir in the sugar, evaporated milk, and 1 teaspoon vanilla extract. Cook for about 5 minutes, or until the mixture thickens.
6. Once the cakes have cooled, spread the filling between the layers and on top of the cake.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour

Variations

• Chocolate Twist: For a richer flavor, replace the white cake mix with a chocolate cake mix for a chocolate German chocolate cake.
• Nuts & Fruit: Add additional fruits such as pineapple or even a touch of cinnamon for added complexity.
• Coconut-Free: If you’re not a fan of coconut, simply omit it and increase the amount of chopped pecans for a more nutty cake.

Storage and Reheating

• Storage: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.
• Freezing: This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Let it thaw in the fridge or at room temperature before serving.
• Reheating: This cake is best served at room temperature, so if refrigerated, allow it to sit out for 15-20 minutes before serving. You can also microwave individual slices for about 10-15 seconds for a slightly warmer treat.

10 FAQs

1. Can I use regular milk instead of buttermilk?
   Yes, you can substitute buttermilk with regular milk, but the texture may be slightly different. To replicate buttermilk, you can add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for a few minutes.
2. Can I use a store-bought frosting instead of the filling?
   Yes, you can substitute with store-bought German chocolate frosting, but the homemade filling adds a richer, fresher flavor.
3. How can I make this cake more moist?
   Ensure you don’t overbake the cake, and you can add a tablespoon of sour cream or yogurt to the batter to increase moisture.
4. Can I use a single 9-inch pan instead of three?
   Yes, if you only have one pan, bake the cake in layers, but the baking time may need to be adjusted. Check with a toothpick for doneness.
5. What if I don’t have evaporated milk?
   You can substitute evaporated milk with regular milk, but the consistency might be slightly thinner. For a closer match, use heavy cream or a mixture of whole milk and powdered milk.
6. Can I add other nuts?
   Yes, walnuts or almonds could be a great substitution or addition to the cake for more texture.
7. How do I prevent the cake layers from sticking?
   Greasing and flouring the pans is crucial. Alternatively, you can line the bottom of the pans with parchment paper to help with easy removal.
8. Can I use a different filling?
   Yes, you can use a simple chocolate ganache or a cream cheese frosting for a different flavor combination.
9. How long does this cake need to cool before frosting?
   Let the cake layers cool completely before frosting to prevent the filling from melting and sliding off.
10. Can I use a pre-made cake mix for this recipe?
    Yes, you can use a pre-made white cake mix, but adding in the coconut and pecans to the batter will give it a more homemade flavor.

Conclusion

White German Chocolate Cake is a delightful dessert that combines the best of both worlds: a light and fluffy white cake with a rich, creamy coconut and pecan filling. The ease of preparation and the irresistible flavor make it a fantastic option for birthdays, holidays, or any time you want to treat yourself to something special. Whether you’re a fan of coconut or simply looking for a fun twist on a classic dessert, this cake is sure to please every palate.

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