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White German Chocolate Cake
- Once your cakes have cooled, place one layer on a serving platter.
- Generously spread the coconut-pecan frosting on top, then place the second cake layer on top. Continue to frost the entire cake, making sure the top and sides are evenly covered.
- Slice, serve, and enjoy your White German Chocolate Cake!
Notes
- Substitute alert: Don’t have buttermilk? No worries! Simply mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and voilà—homemade buttermilk.
- Egg whites: Using egg whites only helps keep the cake light and fluffy. If you prefer a richer cake, you can use whole eggs, but this will slightly alter the texture.
- Cooling is crucial: Make sure the cakes are fully cooled before applying the frosting. A warm cake will cause the frosting to melt and slide off.
- Storage tip: This cake is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 3 days.
