Pecan White Chocolate Cake Recipe

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Pecan White Chocolate Cake Recipe

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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
MAKES:
15 servings
TOTAL TIME:
Prep: 40 min. Bake: 40 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 40 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 4 large 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 whole milk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • FROSTING:
  • 1/2 cup butter, softened
  • 6 ounces 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

Directions

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 batter.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in 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.
Originally published as Pecan White Chocolate Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p94

Nutritional Facts

1 piece: 747 calories, 43g fat (21g saturated fat), 124mg cholesterol, 382mg sodium, 86g carbohydrate (63g sugars, 2g fiber), 8g protein.

  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 4 large 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 whole milk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • FROSTING:
  • 1/2 cup butter, softened
  • 6 ounces 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
  1. 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 batter.
  2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  3. 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.
Originally published as Pecan White Chocolate Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p94

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