Clara's White German Chocolate Cake

This recipe was given to me by a dear friend, Clara, one of the best cooks I know. Decorate with Cream Cheese Frosting, or omit the coconut and pecans and decorate with German Chocolate Cake Frosting.

Clara’s White German Chocolate Cake


  • 4 (1 ounce) squares white chocolate, chopped
  • 2 1/2 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 cups white sugar
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 4 egg whites


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.

2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.

3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans.

4 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


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