Bavarian Bliss Coconut Pecan Cake (Printable Version)
Fluffy cake layered with coconut, pecans, and delicate vanilla notes for a tender, showstopping dessert.
# What You'll Need:
→ Cake Base
01 -
1 box white cake mix
02 -
240 millilitres buttermilk
03 -
120 millilitres vegetable oil
04 -
4 large egg whites
05 -
5 millilitres vanilla extract
→ Topping
06 -
113 grams unsalted butter
07 -
200 grams granulated sugar
08 -
240 millilitres evaporated milk
09 -
3 large egg yolks
10 -
5 millilitres vanilla extract
11 -
110 grams sweetened shredded coconut
12 -
100 grams chopped pecans
# Steps to Follow:
01 -
Preheat oven to 175°C. Grease and flour two 23-centimetre round cake pans.
02 -
In a large bowl, combine white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat until smooth and well combined.
03 -
Divide batter evenly between prepared pans. Bake for 25–30 minutes until a toothpick inserted in the centre comes out clean. Allow cakes to cool for 10 minutes, then remove from pans and cool completely on wire racks.
04 -
In a saucepan over medium heat, melt unsalted butter with granulated sugar and evaporated milk. Whisk in egg yolks. Stir constantly and cook for 8–10 minutes until thickened. Remove from heat and add vanilla extract, shredded coconut, and chopped pecans. Mix thoroughly and cool to room temperature.
05 -
Place one cake layer on a serving plate. Spread half the cooled topping evenly over the surface. Place the second cake layer on top and cover with remaining topping.
# Additional Notes:
01 -
Use room temperature ingredients for optimal cake texture and consistency.