This White German Chocolate Cake is what dessert dreams are made of! 😍

Ingredients
For the White Cake
2¾ cups cake flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
5 large egg whites
2 tsp vanilla extract
1 cup whole milk
½ cup sour cream
For the Coconut-Pecan Filling
1 can (12 oz) evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter
1 tsp vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans
For the Vanilla Buttercream
1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
3–4 tbsp heavy cream
Garnish
Toasted coconut flakes
Pecan halves
White chocolate curls
 Directions
Step 1:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
Step 2:
Whisk together cake flour, baking powder, and salt.
Step 3:
In a large bowl, beat butter and sugar until light and fluffy, about 4 minutes.
Step 4:
Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract.
Step 5:
Mix in sour cream.
Step 6:
Alternate adding the flour mixture and milk, beginning and ending with the flour mixture.
Step 7:
Divide batter evenly among prepared pans.
Step 8:
Bake for 22–26 minutes, or until a toothpick inserted into the center comes out clean.
Step 9:
Cool completely.
Step 10:
For the filling, whisk evaporated milk, sugar, egg yolks, and butter in a saucepan over medium heat.
Step 11:
Cook, stirring constantly, until thickened, about 10–12 minutes.
Step 12:
Remove from heat and stir in vanilla, coconut, and pecans.
Step 13:
Allow filling to cool completely.
Step 14:
For the buttercream, beat butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream until fluffy.
Step 15:
Place one cake layer on a serving plate. Spread a generous layer of coconut-pecan filling.
Step 16:
Repeat with the second layer.
Step 17:
Add the final layer and frost the top and sides with vanilla buttercream.

Step 18:
Decorate with toasted coconut, pecans, and white chocolate curls.
Step 19:
Chill for 30 minutes before slicing.

 Tips

 Toast the pecans and coconut before adding them to the filling for deeper flavor.
 Use cake flour for an extra-soft bakery-style texture.
 Let the coconut-pecan filling cool completely before assembling.
 Chill cake layers before frosting for cleaner stacking.
 Store covered in the refrigerator for up to 5 days.

 Serving Suggestion: Serve with coffee, tea, or a cold glass of milk for the perfect dessert experience.
#chocolatecream