German white chocolate cake

 
                        GERMAN WHITE CHOCOLATE CAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chocolate                        German
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c            Cake flour
    1       t            Baking soda
      1/2   lb           Unsalted butter
    1 1/2   c            Sugar
    4       lg           Eggs, separated
    4       oz           White chocolate, melted in
                         -1/2 c boiling water and
                         -cooled
    1       t            Vanilla extract
    1       c            Buttermilk
    1       c            Shredded unsweetened coconut
    1       c            Chopped pecans
                         Frosting
    1       c            Evaporated milk
    1       c            Sugar
      1/4   lb           Unsalted butter
    3       lg           Egg yolks
    1       t            Vanilla extract
    1       c            Chopped pecans
    1       c            Shredded unsweetened coconut
 
   CAKE
   
   1. Position the racks in the upper and lower thirds and preheat oven to 350
   deg F. 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.
   
   2. Into a medium bowl, sift the cake flour and the baking soda. Using an
   electric mixer set at mdeium 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 overbeat. Fold in the
   coconut and pecans.
   
   3. 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.
   
   4. 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.
   
   FOR THE FROSTING:
   
   5. 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. Plance the
   saucepan into a bowl filled with ice and stir constantly until the frosting
   is cool and slightly thickened.
   
   6. 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -