White German Chocolate Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Grease and flour two round cake pans (8-inch or 9-inch sizes work well).

3. 3

   In a large mixing bowl, combine 1 box of white cake mix, 1 cup of buttermilk, 1/3 cup of vegetable oil, 4 egg whites, and 1 teaspoon of vanilla extract.

4. 4

   Use an electric mixer on medium speed for about 2 minutes or until the mixture is smooth.

5. 5

   Pour the cake batter evenly into the prepared pans.

6. 6

   Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready.

7. 7

   Once the cakes are done, remove them from the oven and allow them to cool in the pans for about 10 minutes before transferring them to wire racks.

8. 8

   While the cakes are cooling, prepare the frosting. In a saucepan over medium heat, melt 1 cup of unsalted butter.

9. 9

   Once melted, stir in 2 cups of granulated sugar, 1 cup of evaporated milk, and 4 egg yolks. Stir continuously until the mixture thickens, about 10-15 minutes.

10. 10

    Remove from heat and mix in 1 teaspoon of vanilla extract, 2 cups of shredded coconut, and 1 cup of chopped pecans. Allow the frosting to cool slightly.

11. 11

    Once the cakes have cooled completely, place one layer on your serving plate.

12. 12

    Spoon a generous amount of frosting on top, spreading it evenly.

13. 13

    Place the second layer on top and use the remaining frosting to cover the top and sides of the cake.