Rating: 4.57 stars
21 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
35 mins
cook:
45 mins
total:
1 hr 20 mins
Servings:
12
Yield:
3 - 9 inch pans
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

546 calories; protein 6.9g; carbohydrates 68g; fat 28.5g; cholesterol 111.7mg; sodium 305mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 4 stars
08/11/2008
Flavor this gets a 5 star, recipe it's a three star, so I will give it a four. There were two major recipe problems - one is that the ingredient list calls for chopped chocoloate, then the recipe calls for melted chocolate with no step for melting. The second problem was with the sifting instructions. It calls for 2.5 C of sifted cake flour, but then the directions tell you to sift the flour with the baking soda and salt. For recipe semantics this was hard - do I sift once, measure and then sift again with other ingredients or did it really intend for 2.5 C flour, sifted. For the wet ingredients I decided that 2.5 C flour was appropropriate, so I sifted after measuring, but after eating I decided that I should have done a double sift, which would have resulted in a lighter cake with more rise to it. The comma was truly important here and I wonder if many of the complaints about the denseness could have alleviated with some clearer sifting direction. Anyway - the tast was wonderful - I ended up with little slivers of the white chocolate (since I didn't pre-melt). I will make again. Read More
(33)

Most helpful critical review

Rating: 3 stars
04/18/2004
I made this for my husband's birthday since I don't have a homemade white cake recipe. It was very easy to make but we all found it rather on the sweet side and I didn't even add the coconut or nuts since my husband doesn't like nuts. I'm going to see if others try this and make some suggestions on cutting out the sweetness. Only thing I can think of is cutting amount of white chocolate squares or cutting them out all together. I'll try this one more time and see how it goes. Read More
(10)
21 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/11/2008
Flavor this gets a 5 star, recipe it's a three star, so I will give it a four. There were two major recipe problems - one is that the ingredient list calls for chopped chocoloate, then the recipe calls for melted chocolate with no step for melting. The second problem was with the sifting instructions. It calls for 2.5 C of sifted cake flour, but then the directions tell you to sift the flour with the baking soda and salt. For recipe semantics this was hard - do I sift once, measure and then sift again with other ingredients or did it really intend for 2.5 C flour, sifted. For the wet ingredients I decided that 2.5 C flour was appropropriate, so I sifted after measuring, but after eating I decided that I should have done a double sift, which would have resulted in a lighter cake with more rise to it. The comma was truly important here and I wonder if many of the complaints about the denseness could have alleviated with some clearer sifting direction. Anyway - the tast was wonderful - I ended up with little slivers of the white chocolate (since I didn't pre-melt). I will make again. Read More
(33)
Rating: 5 stars
08/31/2003
This is well worth the effort. I got lots of compliments and loved how light it was. It's a great alternative to a heavier dark chocolate version. I used cream cheese frosting in the middle and frosted the rest with a traditional german chocolate frosting. Read More
(26)
Rating: 5 stars
11/21/2007
I was a little intimidated when I read the recipe but I was up for the challenge. It was really not that difficult and it came out so good in the end. My family said it belonged in a gourmet bakery it was so pretty and the cake was really light and fluffy. I save this one for special occassions or when I want to impress. Read More
(18)
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Rating: 5 stars
02/25/2009
I have made this cake several times and always find it to be excellent. Cakes are desserts and suppose to be sweet just cut a smaller piece. Wonderful recipe! Read More
(13)
Rating: 4 stars
11/26/2006
This is the second time I made this cake. I found the cake to be a bit on the sweet side so the second time I cut the sugar to 1-1/2 cups and added 3 oz white chocolate. That helped. Also I made the cream cheese frosting but cut down on the quanity of cream cheese. It is a delightfully light cake. Read More
(10)
Rating: 3 stars
04/18/2004
I made this for my husband's birthday since I don't have a homemade white cake recipe. It was very easy to make but we all found it rather on the sweet side and I didn't even add the coconut or nuts since my husband doesn't like nuts. I'm going to see if others try this and make some suggestions on cutting out the sweetness. Only thing I can think of is cutting amount of white chocolate squares or cutting them out all together. I'll try this one more time and see how it goes. Read More
(10)
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Rating: 4 stars
08/07/2008
I have been searching for a rich and creamy moderately dense white cake and this is it! Try it you won't regret it! Read More
(9)
Rating: 4 stars
08/26/2005
I thought this was a great recipe. I found the batter to be super thick and the cake a little dry though. Read More
(9)
Rating: 5 stars
10/08/2008
I love this recipe. It is now the only one I use for birthday cakes. I also use dark chocolate as well when chocolate cake is the flavor of the day:) I found the cake super moist slightly dense(like I wanted) with a soft crumb. Beautiful. Thank you Read More
(9)