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White Cake With Coconut, Pecan And Chocolate Chip Frosting

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cake

  2. 1 2/3 cups 329g / 11oz Sugar

  3. 2/3 cup 131g / 4.6oz Solid vegetable shortening

  4. 3 cups 594g / 20oz Eggs (large)

  5. 2 cups 396g / 13oz Egg whites (large)

  6. 1 1/4 cups 296ml Whole milk

  7. 1 tablespoon 15ml Vanilla extract

  8. 2 cups 125g / 4.4oz Self-rising flour

  9. Frosting

  10. 1 Evaporated milk - (5 oz)

  11. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick)

  12. 1/2 cup 99g / 3 1/2oz Sugar

  13. 3 cups 594g / 20oz Egg yolks - beaten to blend (large)

  14. 1 tablespoon 15ml All-purpose flour

  15. 1/2 teaspoon 2 1/2ml Vanilla extract

  16. 1 1/2 cups 219g / 7.7oz Chopped pecans

  17. 1 1/2 cups 139g / 4.9oz Flaked sweetened coconut

  18. 1 1/2 cups 165g / 5.8oz Semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Make Cake: Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch baking pan.

  2. Using electric mixer, beat sugar and vegetable shortening in large bowl to blend. Beat in eggs and egg whites, then milk and vanilla extract. Add flour and beat just until blended. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan.

  3. Make Frosting: Combine first 6 ingredients in heavy large saucepan. Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes. Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes.

  4. Spread warm frosting over cake in pan. Let cool completely. Sprinkle chocolate chips over cake, pressing gently to adhere. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

  5. This recipe yields 12 servings.

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