Make the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the white cake mix according to the package instructions, adding in the vanilla extract.
Stir in the shredded coconut and chopped pecans into the batter.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Make the Coconut Pecan Filling:
In a medium saucepan, combine the evaporated milk, granulated sugar, brown sugar, egg yolks, and butter over medium heat.
Cook, stirring constantly, until the mixture thickens, about 10-12 minutes. Remove from heat.
Stir in the shredded coconut, pecans, and vanilla extract. Allow the filling to cool before using.
Make the White Chocolate Frosting:
Melt the white chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. Let cool slightly.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, melted white chocolate, heavy cream, and vanilla extract, mixing until smooth. If the frosting is too thick, add more cream, 1 tablespoon at a time, until desired consistency is reached.
Assemble the Cake:
Place one cooled cake layer on a serving plate. Spread a layer of the coconut pecan filling over the top.
Place the second cake layer on top and frost the entire cake with the white chocolate frosting.
Garnish with extra shredded coconut and chopped pecans.
Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 10-12
Enjoy the delicious combination of coconut, pecans, and white chocolate in this rich and decadent White German Chocolate Cake! 🍫🍰
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