Clara's White German Chocolate Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. (5 minutes)

Recipe View 2 mins In a medium bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside. (2 minutes)

Recipe View 10 mins In a heatproof bowl set over a simmering pot of water (double boiler), gently melt the white chocolate, stirring occasionally until smooth. Remove from heat and let cool slightly. (10 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. (5 minutes)

Recipe View 3 mins Beat in the egg yolks one at a time, then stir in the cooled melted white chocolate and vanilla extract until well combined. (3 minutes)

Recipe View 4 mins Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Beat until just combined. (4 minutes)

Recipe View 2 mins Gently fold in the toasted pecans and toasted coconut. (2 minutes)

Recipe View 5 mins In a clean, grease-free glass or metal mixing bowl, beat the egg whites until stiff peaks form. (5 minutes)

Recipe View 5 mins Gently fold 1/3 of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until just combined and no streaks remain. (5 minutes)

Recipe View 2 mins Divide the batter evenly among the prepared cake pans. (2 minutes)

Recipe View 45 mins Bake in the preheated oven for 40-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (45 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)