White Cake with Coconut Pecan Frosting
Indulge in the luscious layers of our White Cake with Coconut Pecan Frosting, a show-stopping dessert that pairs light, fluffy cake with a decadently rich, nutty topping. This from-scratch recipe starts with a moist white cake made with a touch of shredded coconut for extra sweetness and texture. The crowning glory is the creamy coconut pecan frosting, made with sweetened condensed milk, butter, and toasted pecans, creating a perfect balance of buttery richness and caramel-like flavor. Easy to bake and assemble, this two-layer treat is ideal for celebrations or to satisfy your sweet tooth any day of the week. Garnish with extra coconut or pecans for an elegant final touch, and serve chilled for a melt-in-your-mouth experience! Perfect for coconut cake lovers, this recipe is a must-try for anyone craving a tropical twist on classic comfort food.
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Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1.25 cups Unsalted butter, softened
- 2 cups Granulated sugar
- 5 items Large egg whites
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 cup Sweetened shredded coconut
- 1 14-ounce can Sweetened condensed milk
- 0.25 cups Unsalted butter for frosting
- 1 cup Chopped pecans
- 1 teaspoons Vanilla extract for frosting
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease and lightly flour two 9-inch round cake pans.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
Step 3
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Step 4
Add the egg whites to the butter mixture, one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
Step 5
Alternate adding the dry ingredients and the milk to the batter, starting and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Step 6
Gently fold in the sweetened shredded coconut with a spatula.
Step 7
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Step 8
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 9
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 10
For the frosting: In a medium saucepan over medium heat, combine the sweetened condensed milk and 1/4 cup of butter, stirring constantly until the butter is melted and the mixture thickens slightly, about 5 minutes.
Step 11
Remove the saucepan from heat and stir in the chopped pecans and vanilla extract for the frosting. Allow the frosting to cool slightly before spreading.
Step 12
To assemble the cake, place one cake layer on a serving plate and spread a generous amount of the coconut pecan frosting on top.
Step 13
Place the second cake layer on top and spread the remaining frosting over the top of the cake.
Step 14
Optional: Garnish with additional shredded coconut or chopped pecans if desired.
Step 15
Chill the cake in the refrigerator for at least 1 hour before serving to allow the frosting to set.
Step 16
Slice and enjoy your White Cake with Coconut Pecan Frosting!
Nutrition Facts
| Serving size | (1688.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6619.6 |
| Total Fat 404.7g | 0% |
| Saturated Fat 215.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 804.3mg | 0% |
| Sodium 2920.9mg | 0% |
| Total Carbohydrate 712.1g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 449.7g | |
| Protein 73.4g | 0% |
| Vitamin D 136.5IU | 0% |
| Calcium 519.1mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 1634.7mg | 0% |
Source of Calories