Pecan White Chocolate Cake

Name: Pecan White Chocolate Cake
Ingredients: 1 cup butter, softened; 1-3/4 cups sugar; 4 large eggs, separated; 6 ounces white baking chocolate, melted and cooled; 1 teaspoon vanilla extract; 2-1/2 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1/2 cup butter, softened; 6 ounces cream cheese, softened; 3-3/4 cups confectioners' sugar; 2 ounces white baking chocolate, melted and cooled; 1 teaspoon vanilla extract; 1 cup chopped pecans, toasted

17 ingredients

4 steps

Ingredients

1 cup butter, softened
1-3/4 cups sugar
4 large eggs, separated
6 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
2-1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup butter, softened
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
2 ounces white baking chocolate, melted and cooled
1 teaspoon vanilla extract
1 cup chopped pecans, toasted

Directions

1

In a large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in white chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold into batter.
2

Pour into a greased
3

. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
4

For frosting, in a large bowl, cream the butter and cream cheese. Gradually beat in confectioners' sugar, white chocolate and vanilla until light and fluffy. Fold in pecans. Frost cake. Store in the refrigerator.