White Chocolate Cake with Coconut Pecan Frosting (Print-Friendly Version)
Three white-chocolate cake layers are finished with a cooked coconut-pecan frosting. Separate the cake eggs carefully and fold their beaten whites into the batter without knocking out all the air. The yolk-based frosting needs a temperature check and refrigerated storage.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Cake
01 -
1 (4-ounce) bar white baking chocolate, chopped
02 -
2 ½ cups all-purpose flour
03 -
1 teaspoon baking soda
04 -
¼ teaspoon salt
05 -
1 cup salted butter, softened
06 -
1 cup granulated sugar
07 -
4 large eggs, separated
08 -
2 teaspoons vanilla extract
09 -
1 ¼ cups buttermilk
→ Coconut Pecan Frosting
10 -
2 ½ cups finely chopped pecans
11 -
3 (5-ounce) cans evaporated milk
12 -
1 ¼ cups granulated sugar
13 -
1 cup salted butter
14 -
⅔ cup firmly packed light brown sugar
15 -
5 large egg yolks, lightly beaten
16 -
3 ½ cups sweetened shredded coconut
17 -
2 teaspoons vanilla extract
# How to Make It:
01 -
Heat the oven to 350°F and prepare three nine-inch cake pans with greased parchment bottoms.
02 -
Melt the chopped white chocolate gently and cool until no longer hot.
03 -
Whisk flour, baking soda and salt together.
04 -
Beat butter and sugar until creamy, then add the four cake yolks individually. Mix in white chocolate and vanilla.
05 -
Alternate dry ingredients with buttermilk at low speed.
06 -
Beat the four whites in a clean bowl to medium-stiff peaks and fold into the batter in two additions.
07 -
Divide among pans and bake about twenty to twenty-two minutes, continuing until the centers are set and a tester has no wet batter.
08 -
Cool briefly in pans, then on racks. Toast pecans until fragrant, watching closely.
09 -
Stir evaporated milk, both frosting sugars, frosting butter and five yolks over moderate heat until thickened and 160°F.
10 -
Remove from heat and stir in pecans, coconut and frosting vanilla.
11 -
Cool to spreading consistency and refrigerate within two hours. Stack fully cooled layers with frosting between them and over the exterior, then refrigerate.