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.