Description
A light and nostalgic cake topped with creamy coconut pecan frosting, perfect for celebrations or Sunday family dinners.
Ingredients
Scale
- 2 ½ cups cake flour
- 2 cups sugar
- 1 cup butter
- 6 large egg whites
- 1 cup milk
- 2 tsp vanilla extract
- 1 cup evaporated milk
- 1 cup sugar (for frosting)
- 3 large egg yolks
- ½ cup butter (for frosting)
- 1 ½ cups shredded coconut
- 1 cup chopped pecans (toasted recommended)
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans, then lightly dust with flour.
- Whip egg whites until stiff peaks form and set aside.
- Cream butter and sugar until light and fluffy.
- Add in milk and vanilla extract, then slowly fold in cake flour.
- Gently fold in whipped egg whites to maintain a light texture.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks.
- For the frosting: In a saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat until thickened.
- Stir in shredded coconut and toasted chopped pecans, then let cool.
- Spread frosting between layers and over top of the cake.
Notes
For best results, toast the pecans lightly before adding them to the frosting to enhance flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: white german cake, coconut pecan frosting, traditional family dessert, vanilla cake