Ingredients Jump to Instructions ↓

  1. 2 1/2 c Cake flour

  2. 1 ts Baking soda

  3. 1/2 lb Unsalted butter

  4. 1 1/2 c Sugar

  5. 4 lg Eggs, separated

  6. 4 oz White chocolate, melted in

  7. 1/2 c boiling water and -cooled

  8. 1 c Buttermilk

  9. Frosting 1 c Evaporated milk

  10. 1 c Sugar

  11. 1/4 lb Unsalted butter

  12. 3 lg Egg yolks

  13. 1 ts Vanilla extract

  14. 1 c Chopped pecans

  15. 1 c Shredded unsweetened coconut

  16. 1. Position the racks in the upper and lower thirds and preheat oven to

  17. 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess.

  18. 2. Into a medium bowl, sift the cake flour and the baking soda. Using an

  19. 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans.

  20. 3. Beat the egg whites until stiff peaks form. Blend

  21. 1/3 of the egg whites

  22. into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans. 4. Bake until the cake springs back when touched in the center and a cake

  23. 35 to 40 minutes. Transfer the cakes in the pans to wire racks and cool

  24. 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely. FOR THE FROSTING:

  25. 5. In a heavy medium saucepan over medium heat, combine the evaporated

  26. 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary. Remove from heat and stir in the vanilla, pecans, and coconut. Plance the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened.

  27. 6. Place a cake layer on a serving platter. Spread

  28. 1/4 of the frosting

  29. evenly over the cake layer, making sure to spread it all the way to the edges. Top with the second layer, and spread with 1/4 of the frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting.


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