White Christmas Cake

4.7
(23)
14 Reviews
3 Photos

'Wow!' is the reaction from family and guests when they see and taste this lovely three-layer cake from Nancy Reichert. 'White chocolate, coconut and pecans make the cake so delicious,' notes the Thomasville, Georgia cook.

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Published on August 2, 2021
3
3
3
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
10
Yield:
10 servings

Ingredients

  • ½ cup water

  • 4 ounces white confectioners coating or vanilla chips

  • 1 cup butter or margarine, softened

  • 2 cups sugar

  • 4 eggs, separated

  • 1 tablespoon vanilla extract

  • 2 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 cup buttermilk

  • 1 cup flaked coconut

  • 1 cup chopped pecans

FROSTING:

  • 1 (8 ounce) package cream cheese, softened

  • ½ cup butter or margarine, softened

  • 1 teaspoon vanilla extract

  • 3 ¾ cups confectioners' sugar

  • 1 tablespoon milk

Directions

  1. In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8-in. square baking pans. Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely.

  2. Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and sides of cake.