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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and grease and lightly flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
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.
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.
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.
Gently fold in the sweetened shredded coconut with a spatula.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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.
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.
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.
To assemble the cake, place one cake layer on a serving plate and spread a generous amount of the coconut pecan frosting on top.
Place the second cake layer on top and spread the remaining frosting over the top of the cake.
Optional: Garnish with additional shredded coconut or chopped pecans if desired.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the frosting to set.
Slice and enjoy your White Cake with Coconut Pecan Frosting!
Nutrition Facts
Calories |
6620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 404.7 g | 519% | |
| Saturated Fat | 215.5 g | 1078% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 712.1 g | 259% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 449.7 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 519 mg | 40% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
