White Chocolate Cake

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Ready Time: 50 Min
  • Servings: 16 servings


  • 2 1/2 teaspoon vanilla divided use
  • 4 count eggs
  • 1/4 teaspoon baking powder
  • 2 1/2 cup flour cake
  • 1/4 teaspoon salt
  • 3/4 pound white chocolate divided use
  • 1 cup chopped pecans
  • 1 cup coconut flaked
  • 1 cup buttermilk
  • 1 cup milk
  • 1 cup flour
  • 3 cup sugar divided use
  • 2 cup butter divided use


    1. Preheat oven to 350 degrees and grease and flour two 9" layer pans. (3 - 8")
    2. Remove eggs from refrigerator and allow to come to room temperature. Melt 1/4 pound white chocolate over hot (not boiling) water or in the microwave on high for about 1 minute. Stir and continue to microwave for 10 second increments until fully melted. Cool slightly.
    3. Cream 1 cup butter and 2 cups sugar. Mix on high for about 2 minutes.
    4. Add 4 eggs beating after each addition. Add white chocolate.
    5. Sift baking powder, cake flour, and salt. Add to chocolate mixture alternately with 1 cup buttermilk.
    6. Combine 1 cup pecans and coconut; fold into batter and add 1 tsp. vanilla and pour into two greased and floured cake pans.
    7. Bake at 350 degrees for 25-35 minutes. Prepare icing while cake is baking. Check early to be sure cake does not over bake...until toothpick comes out clean. Cool.
    8. Icing: In a saucepan, melt 1/2 pound white chocolate. Add flour and 1 cup milk alternately whisking constantly. Cook over medium heat until thick. Cool Completely.
    9. In a medium size bowl, mix 3/4 cup butter, 1 cup sugar, and 1 1/2 tsp. vanilla. Beat well and combine with cooled cooked mixture. Beat on high speed and frost cake.
Nutritional Information
White Chocolate Cake

Servings Per Recipe: 16 servings

Amount Per Serving

Calories: 680

  • Total Fat: 36g
  • Cholesterol: 120mg
  • Sodium: 320mg
  • Total Carbs: 83g
  •     Dietary Fiber: 2g
  • Protein: 8g


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