Description
A delicate white cake layered with rich coconut-pecan frosting that creates a perfect balance of sweetness and texture. This elegant dessert combines the light fluffiness of white cake with a decadent, caramelized frosting for a memorable treat perfect for special occasions.
Ingredients
Scale
- For the Cake:
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
- For the Frosting:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Cake Batter
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a large bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat with an electric mixer on medium speed for about 2-3 minutes until the batter is smooth and completely free of lumps, scraping down the sides of the bowl as needed.
- Bake the Cake
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges begin to pull away from the sides of the pans. Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to a wire rack to cool completely.
- Make the Coconut-Pecan Frosting
- In a medium saucepan over medium heat, melt the butter completely. Add the sugar, evaporated milk, egg yolks, and vanilla extract, whisking to combine. Cook the mixture while stirring constantly with a wooden spoon or heat-resistant spatula to prevent the eggs from curdling. Continue cooking for 10-12 minutes until the mixture thickens to a pudding-like consistency and turns a beautiful golden brown. Remove from heat and fold in the shredded coconut and chopped pecans. Allow the frosting to cool slightly until it reaches a spreadable consistency.
- Assemble the Cake
- Place one completely cooled cake layer on a serving plate or cake stand. Spread a generous amount (about half) of the coconut-pecan frosting evenly over the top, extending to the edges. Carefully position the second cake layer on top of the frosting. Spread the remaining frosting over the top and sides of the cake, creating decorative swirls if desired. Allow the cake to set for at least 15 minutes before slicing to serve.
Notes
- For the best texture, ensure the cake layers are completely cooled before frosting.
- The frosting will thicken as it cools, so if it becomes too thick to spread, warm it slightly.
- For extra flavor, toast the coconut and pecans before adding them to the frosting.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake is inspired by traditional German chocolate cake but with a lighter cake base.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg