White Chocolate Cake with Coconut Pecan Frosting

From the kitchen of One Perfect Bite...If you have a fondness for German chocolate cake, I suspect you'll love this variation which is made with white chocolate. The cake was the entry of Cheryl Adkins who won 1st place and best of show in the cake division at the Ohio State Fair this summer. Her cake is not difficult to make and the use of white chocolate makes it a bit unusual. If you enjoy really sweet desserts, I urge you to give the recipe a try. Its assembly is straight forward, but you'll want to make sure the pans you use are generously greased. Based on the difficulty I had releasing the layers, I'm also recommending the pans be lined with parchment paper. I have no other cautions to share with you. This is a lovely cake that will appeal to any of you who have a sweet tooth and like "from scratch" desserts. Here is how the cake is made.

White Chocolate Cake with Coconut Pecan Frosting...from the kitchen of One Perfect Bite courtesy of Cheryl Adkins via The Columbus Dispatch

Ingredients:
Cake
1/4 pound white chocolate, coarsely chopped
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup boiling water
1 cup butter or margarine, softened
4 eggs, separated
2-1/2 cups sifted cake flour
1 cup buttermilk
Frosting
1 cup evaporated milk
1/4 cup plus 2 tablespoons butter or margarine
1 1/2 cups sugar
4 egg yolks
1-1/2 cups flaked coconut
1-1/2 cups chopped pecans
1-1/2 teaspoons vanilla extract

Directions:
1) To make the cake: Combine chocolate and water, stirring until chocolate melts, set aside. Cream butter and gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine flour and soda and add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form. Fold into chocolate mixture. Pour batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove and cool completely on wire racks. Spread frosting between layers and on top and sides of cake. Yield: 12 servings.
2) To make frosting: Combine evaporated milk, butter, sugar and egg yolks in a heavy saucepan Bring to a boil and cook over medium heat for 12 minutes, stirring constantly. Add coconut, pecans and vanilla and stir until cool and thick enough to spread.

                    

                                                    Older Posts

                   One Year Ago Today:                                                     Two Years Ago Today:

                   Weekly Menu 8-25-13                                               Apple Bread with Caramel Glaze

              Three Years Ago Today:                                                      Four Years Ago Today: 

         Peanut Butter and Banana Bread                                             Peanut and Pumpkin Soup