{"id":2030,"date":"2026-02-15T18:41:43","date_gmt":"2026-02-15T18:41:43","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:41:43","modified_gmt":"2026-02-15T18:41:43","slug":"german-white-chocolate-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/german-white-chocolate-cake\/","title":{"rendered":"German White Chocolate Cake"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>2-1\/2 C. cake flour<br \/>\n1 tsp. baking soda<br \/>\n1\/2 pound unsalted butter<br \/>\n1-1\/2 C. sugar<br \/>\n4 large eggs, separated<br \/>\n4 ounces white chocolate, melted in 1\/2 C. boiling water and cooled<br \/>\n1 tsp. vanilla extract<br \/>\n1 C. buttermilk<br \/>\n1 C. shredded unsweetened coconut<br \/>\n1 C. chopped pecans<br \/>\n1 C. evaporated milk<br \/>\n1 C. sugar<br \/>\n1\/4 pound unsalted butter<br \/>\n3 large egg yolks<br \/>\n1 tsp. vanilla extract<br \/>\n1 C. chopped pecans<br \/>\n1 C. shredded unsweetened coconut<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Position the racks in the upper and lower thirds and preheat oven to 350 degees. Lightly  butter the bottom and sides of three 8 inch round cake pans. Line the pans with  parchment paper. Dust the bottom and sides with flour; tap out the excess. Into a medium  bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium  speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5  minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the  melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour  mixture alternately with the buttermilk; do not over beat. Fold in the coconut and pecans.  Beat the egg whites until stiff peaks form. Blend 1\/3 of the egg whites into the cake  mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the  prepared pans. Bake until the cake springs back when touched in the center and a cake  tester inserted in the center of the pans comes out clean, about 35 to 40 minutes. Transfer  the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire  racks, carefully peel off the parchment paper, and cool completely. In a heavy medium  saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks.  Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if  necessary. Remove from heat and stir in the vanilla, pecans, and coconut. Place the  saucepan into a bowl filled with ice and stir constantly until the frosting is cool and  slightly thickened. Place a cake layer on a serving platter. Spread 1\/4 of the frosting  evenly over the cake layer, making sure to spread it all the way to the edges. Top with the  second layer, and spread with 1\/4 of the frosting. Top with the third cake layer. Evenly  frost the top and sides of the cake with the remaining frosting.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. &quot;(John 3:16)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/german-white-chocolate-cake\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2030","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=2030"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/2030\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=2030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=2030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=2030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}