Description
Delight in a luscious white German chocolate cake with rich layers and creamy frosting. A perfect dessert for any celebration.
Ingredients
Scale
- For the Cake:
- 1 box of white cake mix (about 15.25 ounces)
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 4 egg whites
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup evaporated milk
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 cups shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two round cake pans (8-inch or 9-inch sizes work well).
- Mix the Cake Batter:
- 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.
- Use an electric mixer on medium speed for about 2 minutes or until the mixture is smooth.
- Bake the Cakes:
- Pour the cake batter evenly into the prepared pans.
- 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.
- Cool and Prepare the Frosting:
- 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.
- While the cakes are cooling, prepare the frosting. In a saucepan over medium heat, melt 1 cup of unsalted butter.
- 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.
- 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.
- Assemble the Cake:
- Once the cakes have cooled completely, place one layer on your serving plate.
- Spoon a generous amount of frosting on top, spreading it evenly.
- Place the second layer on top and use the remaining frosting to cover the top and sides of the cake.