Ingredients for White Cake With Coconut Pecan Frosting
- 2 cups (4 sticks) unsalted butter
- 3 ½ cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 cup buttermilk
- Vegetable Oil
- Coconut
- Cream Cheese
- Pecans
- 3 cups powdered sugar
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How to Make White Cake With Coconut Pecan Frosting
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3 ½ teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in ½ cup vegetable oil.
- Divide batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- **Frosting:** In a large bowl, beat together 1 cup (2 sticks) unsalted butter until light and fluffy. Gradually add 3 cups powdered sugar, beating until smooth.
- Stir in 1 cup shredded sweetened coconut, ½ cup chopped pecans, and 1 teaspoon vanilla extract. Beat until well combined.
- Once cakes are completely cool, frost the top of one layer with frosting. Top with the second cake layer and frost the entire cake.
Nutrition Information (Approximate per serving)
Sodium
192 g
Sugar
3178g
Fat
1526g
Carbs
340g
