Sunday White Chocolate Cake — Soft & Buttery Layers
A tender white cake layered with rich, creamy coconut-pecan filling — a beautiful twist on the classic German chocolate cake.
- Prep Time: 25 minutes
- Cool Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 12–14 slices 1x
Ingredients
White Cake Layers
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2 ½ cups cake flour
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2 ½ tsp baking powder
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½ tsp salt
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½ cup unsalted butter, softened
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¼ cup vegetable oil
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1 ¾ cups granulated sugar
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6 large egg whites
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1 cup whole milk or buttermilk
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2 tsp vanilla extract
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½ tsp almond extract (optional)
Coconut-Pecan Filling
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1 cup evaporated milk
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1 cup granulated sugar
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½ cup brown sugar
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3 large egg yolks
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½ cup unsalted butter
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1 ½ cups sweetened shredded coconut
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1 cup chopped pecans, toasted
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1 tsp vanilla extract
Instructions
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Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
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Cream butter, sugar, and oil. Whip egg whites to soft peaks.
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Mix dry ingredients. Alternate dry mix and milk into butter mixture. Fold in egg whites.
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Divide batter into pans. Bake 25–28 minutes. Cool completely.
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Make filling: Cook milk, sugars, yolks, and butter until thickened. Stir in coconut, pecans, and vanilla. Cool.
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Assemble: Layer cake with filling between and on top. Leave sides bare or frost optionally.
Notes
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Store chilled, covered, up to 5 days.
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Freeze unfrosted layers for up to 1 month.
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Toast nuts and coconut for more flavor.