White Chocolate Cake With Coconut-Pecan

The Story Behind the Recipe – A Slice of Sweet Southern Comfort 🥥💛

Some recipes aren’t just made — they’re felt.

This White Chocolate Cake with Coconut-Pecan Frosting has its roots in a sweet memory of my grandmother’s kitchen. She had this charming way of turning simple ingredients into pure magic. One Easter Sunday, she decided to “fancy up” her traditional coconut cake — she melted a few squares of white chocolate and stirred them into the batter.

When she sliced that cake and served it, the smell alone made everyone smile — sweet coconut, buttery vanilla, and the soft scent of white chocolate filling the room. The first bite? Heaven. The white chocolate added a richness that made the cake taste like a soft cloud, and the toasted coconut and pecan frosting added just the right amount of texture.

Years later, I recreated it with my own little twist — adding creamy layers and a silky white chocolate drizzle. Now, this cake has become my family’s “special occasion” dessert. Whether it’s Easter, birthdays, or cozy Sunday dinners, it’s the cake that says home. 🕊️💛

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What Makes This Recipe Special 🌟

• 🍫 Luscious White Chocolate Layers: Soft, buttery cake infused with melted white chocolate.
• 🥥 Toasted Coconut & Crunchy Pecans: The perfect nutty, tropical combo.
• 🍰 Rich, Creamy Frosting: A coconut-pecan topping that’s gooey, caramel-like, and irresistible.
• 🎉 Elegant Yet Homey: Beautiful enough for celebrations, simple enough to bake anytime.
• 💕 Full of Nostalgia: Feels like Southern comfort meets white chocolate decadence.

Every bite feels like a warm, sweet memory wrapped in coconut and pecans.

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Ingredients – Fresh, Simple & Full of Flavor 🍫🥥

🧁 For the Cake Layers:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 4 oz white chocolate, melted and slightly cooled
• 1 cup whole milk (or buttermilk for extra tenderness)

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🥥 For the Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup granulated sugar
• 3 egg yolks
• ½ cup unsalted butter
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut
• ¾ cup chopped pecans, toasted

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🍫 For Garnish (Optional but Gorgeous!):

• 2 oz white chocolate (melted for drizzle)
• Extra toasted coconut flakes
• Pecan halves for decorating

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Step-by-Step Cooking Instructions 👩‍🍳

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).
Grease and line three 8-inch round cake pans with parchment paper.

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Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, and salt.
Set aside — this forms the base of your cake’s soft crumb.

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Step 3: Cream the Butter & Sugar

In a large mixing bowl, beat softened butter and sugar together for 2–3 minutes until light and fluffy.
This step gives the cake its beautiful, airy texture.

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Step 4: Add Eggs & Flavor

Add the eggs, one at a time, beating after each addition.
Stir in vanilla extract and melted white chocolate.

The batter will smell like sweet heaven — buttery, creamy, and fragrant. 🤍

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Step 5: Combine Wet & Dry Ingredients

Alternate adding the dry ingredients and milk, beginning and ending with the flour mixture.
Mix gently until just combined.

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Step 6: Bake

Divide the batter evenly among your prepared pans.
Bake for 25–30 minutes, or until a toothpick comes out clean.

Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.

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Step 7: Make the Coconut-Pecan Frosting

In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 10 minutes).

Remove from heat and stir in vanilla, shredded coconut, and toasted pecans.
Let it cool completely before spreading — it thickens beautifully as it cools.

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Step 8: Assemble the Cake

Place one cooled cake layer on your serving plate.
Spread a generous amount of coconut-pecan frosting on top.
Repeat with the next two layers, finishing with a thick layer of frosting on top.

Optional: Gently press toasted coconut around the sides for a rustic look.

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Step 9: Add a White Chocolate Drizzle

For a touch of elegance, melt a few ounces of white chocolate and drizzle it over the top.
Sprinkle extra pecans or coconut flakes if you like.

Your cake will look like something straight out of a bakery window — golden, glossy, and absolutely irresistible.

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Step 10: Chill, Slice & Serve

Chill for 30 minutes before slicing to help the layers set beautifully.
Then serve with a smile and maybe a scoop of vanilla ice cream on the side.

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Serving Suggestions – What to Pair It With 🍽️

• ☕ Coffee or Cappuccino: The mild bitterness of coffee balances the cake’s sweetness.
• 🥛 Cold Milk: Always a classic companion for coconut and white chocolate.
• 🍨 Vanilla Ice Cream: A scoop alongside a warm slice takes it over the top.
• 🍷 Sweet Dessert Wine: Try Moscato or Riesling for a luxurious pairing.

This cake also makes a stunning centerpiece for Easter, birthdays, bridal showers, or cozy weekend dinners.

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Customization & Variations 🎨

• 🍫 Add a Chocolate Twist: Replace ¼ cup flour with cocoa powder for a marble effect.
• 🥥 Coconut Cream Filling: Layer with whipped coconut cream for an extra tropical vibe.
• 🧁 Cupcake Version: Make 24 cupcakes and bake for 18–20 minutes.
• 🌰 Nut-Free Option: Skip the pecans and add more coconut or white chocolate chips.
• 🍋 Brighten It Up: Add a touch of lemon zest to the batter for a citrus lift.
• 🍶 Boozy Version: Brush each layer with coconut rum before frosting for a grown-up treat.

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Storing & Reheating 🧊

• Room Temp: Keeps well for 2 days in a covered cake container.
• Refrigerate: Store up to 5 days for best freshness.
• Freeze: Wrap individual slices tightly and freeze up to 2 months.
• Reheat: Let frozen slices thaw overnight — they’ll taste freshly baked!

(Pro Tip: Frosting can be made ahead and stored in the fridge for up to a week.)

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Nutritional Snapshot (Per Slice – Approx.)

• Calories: 510
• Protein: 6g
• Fat: 28g
• Carbs: 58g
• Sugar: 42g
• Fiber: 2g

A little indulgence that tastes like pure comfort — totally worth it! 😋

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Reader Q&A – Common Questions 💬

1. Can I use store-bought frosting?
You can, but homemade coconut-pecan frosting makes this cake unforgettable!

2. Can I make this cake ahead of time?
Yes! Bake layers the day before, wrap tightly, and frost the next day.

3. Do I need to toast the coconut and pecans?
Highly recommended — it deepens their flavor and adds crunch.

4. Can I use sweetened condensed milk instead of evaporated milk?
No, they’re different — evaporated milk gives the right consistency.

5. What’s the best white chocolate to use?
Choose a high-quality bar (not chips) — it melts smoother and tastes richer.

6. Can I make it gluten-free?
Yes — use a 1:1 gluten-free all-purpose flour blend.

7. What if my frosting turns too thick?
Add a tablespoon of milk while still warm to loosen it up.

8. Can I bake it in a 9×13-inch pan instead?
Absolutely! Just adjust baking time to 35–40 minutes.

9. Can I reduce the sugar?
Yes — reduce by ¼ cup without changing texture much.

10. How long will it stay moist?
Up to 5 days in the fridge — and it tastes even better on day two!

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Final Thoughts 🍽️

There’s something magical about this White Chocolate Cake with Coconut-Pecan Frosting. It’s not just a dessert — it’s a piece of comfort, wrapped in white chocolate sweetness and sprinkled with nostalgia.

From the soft, buttery cake layers to that luscious coconut-pecan topping, every forkful feels like a warm embrace. It’s fancy enough for special occasions but cozy enough for Sunday family dinners.

So go ahead — preheat your oven, melt that white chocolate, and bake yourself a little slice of happiness. 🤍✨

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Tried This Recipe? 💕

Did you make this White Chocolate Cake with Coconut-Pecan Frosting?

📸 Snap a photo and share it on Pinterest, and don’t forget to tag @Granny’s Lil Kitchen — I’d love to see your beautiful creations!

Tell me in the comments — did you go for the drizzle or keep it rustic? Either way, you’re in for a heavenly treat. 🍰