Ingredients:
For the Cake:
1 package white cake mix
1 cup buttermilk
4 large egg whites
1 teaspoon vanilla extract
For the Coconut-Pecan 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
Directions:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare Cake Batter:
In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed until
smooth and well combined.
3. Bake the Cakes:
Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let
the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Coconut-Pecan Frosting:
In a medium saucepan over medium heat, melt the butter. Stir in the sugar, evaporated milk, egg yolks, and vanilla extract. Cook, stirring
constantly, until the mixture thickens and turns golden brown, about 10-12 minutes. Remove from heat and stir in the shredded coconut and
chopped pecans. Allow the frosting to cool slightly.
5. Assemble the Cake:
Place one cake layer on a serving plate and spread a portion of the coconut-pecan frosting on top. Place the second cake layer on top, then
frost the top and sides of the cake with the remaining frosting.
6. Serve:
Slice and serve this indulgent cake. Enjoy!
Notes:
Prep Time: 20 minutes
Baking Time: 25-30 minutes
Total Time: 50 minutes
Servings: 12
Calories: Approximately 520 kcal per slice
This White German Chocolate Cake is a delightful twist on a classic, offering the perfect balance of sweet, nutty, and creamy flavors. It’s sure to be
a hit at any gathering!
