Directions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed until well combined and smooth.
Pour the batter evenly into the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, melt the butter in a medium saucepan over medium heat. Stir in the sugar, evaporated milk, egg yolks, and vanilla extract. Cook, stirring constantly, until the mixture thickens and turns a golden-brown color, about 10-12 minutes.
Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool slightly before spreading it over the cooled cake layers.
Assemble the cake by spreading the coconut-pecan frosting between the layers, then over the top and sides of the cake.
Slice, serve, and enjoy this indulgent White German Chocolate Cake!
This cake may take a bit more effort than your average dessert, but the result is a stunning, delicious cake that’s well worth it.
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