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Pecan White Chocolate Cake

 Pecan White Chocolate Cake
This recipe comes from a small-town cookbook, which I received as a wedding gift from my dear Aunt Virginia. Coconut and creamy frosting give each slice the flavor of white German chocolate cake. —Jewell Tweedt, Council Bluffs, Iowa
15 ServingsPrep: 40 min. Bake: 40 min. + cooling


  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 4 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 milk
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1/2 cup butter, softened
  • 2 packages (3 ounces each) 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


  • 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

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Pecan White Chocolate Cake (continued)

Directions (continued)

  • batter.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 40-45 minutes or until a toothpick inserted near the center comes
  • out clean. Cool completely on a wire rack.
  • 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. Yield: 15 servings.
Nutritional Facts: 1 piece equals 747 calories, 43 g fat (21 g saturated fat), 124 mg cholesterol, 382 mg sodium, 86 g carbohydrate, 2 g fiber, 8 g protein.