White German Chocolate Cake
This rich and moist cake is layered with a creamy coconut-pecan frosting. The perfect combination of flavors and textures will leave you craving more. Enjoy this special occasion treat for a satisfying dessert.
Ingredients
- 1 package white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
- 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
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed until well combined and smooth.
- 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 them to a wire rack to cool completely.
- For the frosting, melt the butter in a medium saucepan over medium heat. Stir in the sugar, evaporated milk, egg yolks, and vanilla extract. Cook, stirring constantly, until the mixture thickens and turns a golden-brown color, about 10-12 minutes.
- Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool slightly before spreading it over the cooled cake layers.
- Assemble the cake by spreading the coconut-pecan frosting between the layers, then over the top and sides of the cake.
- Slice, serve, and enjoy this indulgent White German Chocolate Cake.