White Chocolate Cake
Servings: 16 Servings
Ingredients
Cake
- 4 oz white chocolate melted
- 1 cup butter room temperature
- 2 cups granulated sugar
- 5 eggs separated
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Icing
- 2 cups granulated sugar
- 1 cup butter
- ⅔ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Butter a 9”x13” pan and line with wax paper.
- In a stand mixer or with a hand mixer, beat egg whites until stiff peaks form. Place the beaten egg whites in a separate bowl, and set aside. In the mixer bowl, cream the butter with the sugar and white chocolate on medium speed until smooth. Add the egg yolks and vanilla and beat on medium speed until fluffy.
- In a small bowl, stir the baking powder into flour. Gradually add the flour mixture, alternating with the buttermilk, beating well after each addition. Fold in the beaten egg whites. Lastly, fold in coconut and pecans.
- Pour the batter into the prepared pan and bake 1 hour or until golden brown and a toothpick inserted comes out clean. Cool cake at least 10 minutes then spread with icing.
- Place ingredients in a saucepan and let mixture sit while the cake is baking. Once the cake is removed from the oven, place the saucepan over medium heat. Whisk until the sugar dissolves and mixture comes to a boil. Once boiling, set a timer for 5 minutes and stir constantly. Remove the pan from the heat and carefully pour the mixture into a mixer bowl. Beat with a mixer on medium speed until spreading consistency, about 10 minutes. The texture should be like caramel. Spread half of the icing over the top and sides of the cake. Repeat with the remaining icing.
Video
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