Ingredients
- 1 box white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine white cake mix, buttermilk, oil, egg whites, and vanilla extract. Beat on medium speed until smooth and well combined.
- Pour the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, melt butter in a medium saucepan over medium heat. Stir in sugar, evaporated milk, egg yolks, and vanilla extract.
- Cook the mixture, stirring constantly, until it thickens and turns golden-brown, about 10–12 minutes.
- Remove from heat and stir in shredded coconut and chopped pecans. Let the frosting cool slightly.
- Assemble the cake by spreading the coconut-pecan frosting between the layers and over the top and sides of the cake.
- Slice and serve.
Notes
- You can substitute walnuts for pecans.
- Adding a layer of whipped cream under the frosting creates a lighter texture.
- Toasting the coconut enhances the flavor of the frosting.
- Cake layers can be made a day in advance and wrapped tightly.
- Store at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 40g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
