Clara’s White German Chocolate Cake
a lovely white chocolate, coconut, and pecan-filled three-layer cake.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Butter and flour three (9-inch) pans.

Salt, baking powder, and flour are sifted together.

Place aside.

Butter and sugar are whipped together in a sizable bowl until light and fluffy.

Stir in the melted chocolate and vanilla after adding each egg yolk one at a time.

Buttermilk and the flour mixture should be added in stages.

Add the nuts and coconut and stir.

Beat the egg whites in a sizable glass or metal mixing bowl until stiff peaks form.

Fold in 1/3 of the whites, followed by the remaining whites, quickly, until no streaks are visible.

Dispense the batter into the pans.