White Chocolate Coconut Pecan Cake (Printable Version)

Moist white chocolate layers with rich coconut-pecan filling, a creamy twist on a classic American dessert.

# Ingredient List:

→ White Chocolate Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 6 ounces white chocolate, melted and cooled
08 - 1 1/2 teaspoons vanilla extract
09 - 1 cup whole milk, room temperature

→ Coconut-Pecan Filling

10 - 1 cup granulated sugar
11 - 1 cup evaporated milk
12 - 3 large egg yolks
13 - 1/2 cup unsalted butter
14 - 1 1/4 cups sweetened shredded coconut
15 - 1 cup chopped pecans
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

→ Assembly

18 - 4 ounces white chocolate, chopped for garnish
19 - Extra coconut or pecans for decoration

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well combined.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes. Add eggs one at a time, beating thoroughly after each addition.
04 - Fold in melted cooled white chocolate and vanilla extract until just incorporated.
05 - Add flour mixture to wet ingredients in three alternating parts with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Divide batter evenly among prepared pans. Bake for 22 to 26 minutes until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Combine sugar, evaporated milk, egg yolks, and butter in a medium saucepan over medium heat. Cook while stirring constantly until mixture thickens and turns golden, about 10 to 12 minutes.
08 - Remove from heat. Stir in coconut, pecans, vanilla, and salt. Allow to cool to room temperature before using.
09 - Place one cake layer on a serving plate. Spread with one-third of the coconut-pecan filling. Repeat with remaining layers and filling. Garnish with chopped white chocolate, coconut, or pecans if desired.
10 - Refrigerate cake for 1 hour before slicing to ensure clean cuts.

# Tips from hearthlykitchen:

01 -
  • The white chocolate adds a creamy, vanilla forward sweetness that perfectly balances the toasted coconut and pecan filling
  • This cake feels like a special occasion dessert but comes together with surprisingly straightforward techniques
  • The combination of textures, from tender cake to creamy coconut pecan frosting, creates an unforgettable bite
02 -
  • The filling must cool completely before spreading or it will melt the buttercream and make the layers slide
  • White chocolate seizes easily if overheated, so melt it gently and let it cool before adding to the batter
  • Room temperature ingredients incorporate better and create a more even texture
03 -
  • Weigh your flour if possible for the most consistent results, as measuring by volume can vary
  • Rotate the cake pans halfway through baking for even rising
  • Let the cakes cool completely in the pans for 10 minutes before turning them out to prevent breaking

Go Back