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. Set up separate ingredient groups for the cake and frosting. The cake needs four whole eggs separated into four yolks and four whites; the frosting needs five additional yolks. The evaporated milk total is fifteen ounces from three five-ounce cans, not three large cans, and sweetened condensed milk is a different ingredient. Melt the white baking chocolate gently and let it lose its heat before adding it to the butter mixture. Keep the bowl and beaters for the egg whites free of grease. Divide batter evenly among the three pans and rotate their positions only if needed for your oven. Stir the frosting across the bottom and corners of the saucepan to prevent scorching, and check its temperature instead of relying on thickening alone. Cool the cake layers completely before stacking so the filling stays between them.

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# 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.

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