Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for extra insurance.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2.75 cups all-purpose flour, 1.5 teaspoons baking soda, 0.5 teaspoon salt
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.1 cup unsalted butter, softened, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon vanilla extract
- Gently fold in the ½ cup of melted white chocolate chips into the batter. Be careful not to overmix.0.5 cup melted white chocolate chips
- Begin adding the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix the batter.2.75 cups all-purpose flour, 1 cup buttermilk, at room temperature
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl, beat together the softened butter and softened cream cheese until smooth and creamy.1 cup unsalted butter, softened, 8 ounces cream cheese, softened
- Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition until thoroughly combined and smooth.4 cups powdered sugar, sifted
- Melt the ½ cup of white chocolate chips. Let it cool slightly, then beat it into the frosting mixture.0.5 cup melted white chocolate chips
- Add the milk and vanilla extract, beating until the frosting is light, fluffy, and spreadable. If it seems too thick, add another tablespoon of milk.2 tablespoons milk, 1 teaspoon vanilla extract
- In a medium saucepan over medium heat, melt the butter.0.5 cup unsalted butter
- Stir in the evaporated milk and granulated sugar. Bring to a gentle boil, stirring constantly.0.75 cup evaporated milk, 1.5 cups granulated sugar
- Reduce heat to low and let it simmer for 5 minutes, stirring occasionally.
- Remove from heat. Stir in the shredded coconut and chopped pecans until well combined. Let it cool slightly to thicken before spreading.7 ounces shredded sweetened coconut, 1 cup chopped pecans
- If your cake layers are domed, you can carefully level them with a serrated knife for a neater appearance.
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the White Chocolate Cream Cheese Frosting over the top.
- Carefully place the second cake layer on top.
- Apply a thin “crumb coat” of the White Chocolate Cream Cheese Frosting to the sides and top of the cake to seal in crumbs. Refrigerate for about 15-20 minutes to firm up.
- After the crumb coat has set, apply the remaining White Chocolate Cream Cheese Frosting to the sides and top of the cake, smoothing it evenly.
- Warm the Coconut Pecan Frosting slightly if it has become too firm. Spoon and spread the Coconut Pecan Frosting generously over the top of the cake. You can let it drip down the sides for a more rustic look.
- For the best texture and to allow the flavors to meld, it's recommended to chill the cake for at least 30 minutes before slicing and serving.
Notes
Due to the cream cheese frosting, store the cake in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze unfrosted layers or slices, wrapped tightly, for up to 2-3 months. Thaw overnight in the refrigerator. Serve the cake at room temperature or slightly chilled.
