Bavarian Bliss Coconut Pecan Cake

This snowy Bavarian bliss cake elevates a humble box mix into something truly special with a mix of rich dairy and plenty of coconut. It is the kind of recipe I turn to for celebrations or when I want a showstopper with minimal fuss. The soft white cake pairs beautifully with creamy coconut and crunchy pecans making every bite feel like an occasion.

Ingredients

• White cake mix: I always choose a high quality brand for better flavor and texture
• Buttermilk: brings richness and tang use real cultured buttermilk if possible
• Vegetable oil: keeps the cake tender I look for a neutral flavored oil like canola
• Large egg whites: add lift and keep the cake light fresh eggs make a difference here
• Vanilla extract: for warmth and aromatic depth pure extract is worth it
• Unsalted butter: builds the rich base for the filling choose butter with a higher fat content for creaminess
• Granulated sugar: sweetens and balances the filling make sure it is fresh for smooth melting
• Evaporated milk: ensures creaminess and depth not the same as sweetened condensed so double check
• Large egg yolks: thicken and enrich the filling do not skip separating whites and yolks
• Sweetened shredded coconut: for texture and sweetness choose moist and fresh shreds
• Chopped pecans: bring a buttery crunch go for fresh and untoasted pecans

Step-by-Step Instructions

Prepare the Cake Batter:

Start by preheating your oven to 350 degrees. Lightly grease and flour two nine inch round cake pans so they release easily. In a large mixing bowl combine the white cake mix with buttermilk vegetable oil egg whites and vanilla extract. Mix on medium speed for two minutes until the batter is pale and creamy with no dry streaks. Divide evenly between the two pans and tap to release air bubbles.

Bake and Cool:

Slide the cake pans into the oven and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes sit in their pans for ten minutes then turn onto wire racks to cool completely. This prevents the cake from steaming and becoming dense.

Make the Coconut Filling:

While the cakes are baking set a medium saucepan over medium heat. Add butter sugar evaporated milk and egg yolks whisking constantly. Bring the mixture to a gentle simmer while whisking until it thickens and coats the back of a spoon which should take about eight to ten minutes. Remove from the heat and stir in vanilla extract sweetened shredded coconut and chopped pecans. Cool to room temperature before frosting.

Assemble the Cake:

Place one cooled cake layer on a serving plate. Spread half the cooled coconut pecan filling generously over the cake using a small offset spatula for even coverage. Top with the second cake layer and spread the remaining filling over the top letting some cascade down the sides if you like a rustic look. Let the cake stand for at least thirty minutes so the flavors meld before slicing.

Pin

Coconut is my favorite ingredient here because its sweet chew just makes every bite feel tropical and special. My grandmother only made coconut cakes for holidays so this always feels like a celebration to me.

Storage Tips

This cake holds up best when stored covered in the refrigerator either in a cake keeper or wrapped tightly in plastic. Let it come to room temperature before serving so the filling softens again. You can freeze individual slices wrapped in foil for up to one month and thaw overnight in the fridge.

Ingredient Substitutions

• Sour cream can stand in for buttermilk if needed just thin with a little milk
• Walnuts can replace pecans if you prefer their milder taste
• If you cannot find sweetened coconut add a bit more sugar to unsweetened shreds for balance

Serving Suggestions

This cake is delicious as is but a dollop of whipped cream or some fresh berries on the side make it even more festive. For special occasions I like to decorate the top with extra toasted coconut or a sprinkle of powdered sugar. Pair with strong coffee or black tea for the perfect finish.

Recipe Questions & Answers

→ What does buttermilk add to the cake?

Buttermilk brings a tangy flavor and creates a tender, moist crumb by interacting with the leavening agents in the batter.

→ Can I use different nuts instead of pecans?

Yes! Walnuts or almonds make good substitutions, offering similar crunch and flavor complexity in the cake layers.

→ How do I achieve a fluffy texture?

Use room-temperature ingredients and avoid overmixing the batter to maintain airy, soft layers in your cake.

→ Is fresh coconut suitable instead of shredded?

Fresh grated coconut can be used but may release more moisture, so adjust for texture or squeeze out excess liquid.

→ What is the best way to toast pecans for extra flavor?

Spread pecans on a baking sheet and toast at 350°F (175°C) for about 6-8 minutes, stirring halfway through until fragrant.