Description

A moist and tender two-layer cake featuring white chocolate, shredded coconut, pecans, and a creamy cream cheese frosting. Perfect for celebrations or a special treat.

Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

4 ounces white chocolate, melted

1 cup shredded coconut

1 cup chopped pecans

For the Frosting:

8 ounces cream cheese, softened

½ cup unsalted butter, softened

3 cups confectioners’ sugar

1 teaspoon vanilla extract

2 ounces white chocolate, melted

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and sugars until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients.
Fold in melted white chocolate, shredded coconut, and pecans.
Divide batter evenly between pans, bake 25-30 minutes until toothpick clean.
Cool cakes completely.
For frosting, beat cream cheese and butter, gradually add sugar, vanilla, and melted white chocolate.
Assemble cake with frosting between layers and all over top and sides.

Notes

Use toasted coconut for extra flavor.
Can freeze layers before frosting.
Substitute buttermilk if needed.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American