Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 5 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg whites, one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture, alternating with buttermilk.
- Fold in the coconut and pecans gently.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding a splash of almond extract.
- Ensure all ingredients are at room temperature before starting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: White German Chocolate Cake, dessert, chocolate cake, coconut cake