"Wow!" is the reaction from family and guests when they see and taste this lovely three-layer cake from Nancy Reichert. "White chocolate, coconut and pecans make the cake so delicious," notes the Thomasville, Georgia cook.
- 1/2 cup water
- 4 ounces white candy coating or vanilla or white chips
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs, separated
- 1 tablespoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
- 1 tablespoon milk
- In a saucepan, bring the water to a boil. Remove from the heat; stir in candy coating until melted. Cool for 20 minutes. Line three greased 8-in. square baking dishes with waxed paper and grease the paper; set aside.
- Meanwhile, in a bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter.
- Pour into prepared dishes. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes before removing from dishes to wire rack to cool completely.
- For frosting, in a large bowl, beat cream cheese and butter until light. Add confectioners' sugar, milk and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Yield: 10-12 servings.
Originally published as White Christmas Cake in Taste of Home December/January 1995, p67
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