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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the cake:. | 2. Position the racks in the upper and lower thirds and preheat oven to 350°F | 3. Lightly butter the bottom and sides of three 8-inch. | 4. round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess. | 5. Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at medium. | 6. speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not. | 7. overbeat. Fold in the coconut and pecans. | 8. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans. | 9. Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes. | 10. Transfer the cakes in the pans to wire racks and. | 11. cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely. | 12. For the frosting:. | 13. In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary. | 14. Remove from heat and stir in the vanilla, pecans, and coconut. | 15. Place the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened. | 16. Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer,. | 17. making sure to spread it all the way to the edges. | 18. Top with the second layer, and spread with 1/4 of the. | 19. frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake flour	2 1/2	cups		1239.85	267.2528	28.085	2.9455
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
butter	1/2	lb	unsalted	1292.7629	59.3991	40.3932	108.8642
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
egg	4		separated	286.0	1.44	25.12	19.02
white chocolate	4	ounces		611.2151	67.17699999999999	6.6565	36.3894
water	1/2	cup	boiling cooled	276.0	6.648	2.748	28.608
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
buttermilk	1	cup		-	-	-	-
coconut	1	cup	shredded unsweetened	283.2	12.184000000000001	2.6639999999999997	26.791999999999998
pecan	1	cup	chopped	286.3467	53.663999999999994	5.8933	6.032
				-	-	-	-
milk	1	cup	evaporated	276.0	6.648	2.748	28.608
sugar	1	cup		1208.97	302.394	0.0	0.0
butter	1/4	lb	unsalted	1292.7629	59.3991	40.3932	108.8642
egg yolk	3			164.22	1.8309	8.0886	13.5354
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
pecan	1	cup	chopped	286.3467	53.663999999999994	5.8933	6.032
coconut	1	cup	shredded unsweetened	283.2	12.184000000000001	2.6639999999999997	26.791999999999998

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.