'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.

Allrecipes Member

Recipe Summary test

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FROSTING:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

980 calories; protein 10.5g; carbohydrates 122.9g; fat 51.5g; cholesterol 175.7mg; sodium 475.4mg. Full Nutrition
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Reviews (15)

Rating: 5 stars
12/22/2010
Well, "WOW" was definitely the reaction I got from this cake! It's an absolutely delicious white chocolate cake! It's definitely moist from the buttermilk and amount of eggs. It's also very, very dense and sweet so you really will want to cut this into small pieces. The coconut and pecans almost make this a white German chocolate cake. I left one layer white and dyed one layer green and one layer red to get a really nice "Christmas" effect. As for the frosting, I had to play with it a bit. The cream cheese was a bit of overkill so I wanted to lessen that plus once it was mixed it was a little runny. Also, if you use butter you aren't going to get a nice white frosting which is what you really want for this cake. So, after having used butter and CLEAR vanilla extract I had to add additional confectioners' sugar and 1/2 cup of plain shortening. I whipped it up and that did the trick. I garnished the caked with some additional coconut dyed with red and green food coloring - almost too pretty to eat! Read More
(102)
Rating: 5 stars
07/07/2009
Great cake. Used it for a wedding cake and people raved about it. Since I was using it for a large group of people, I omitted the coconut and pecans and it still turned out wonderful. Read More
(13)
Rating: 5 stars
07/17/2008
This cake is FANTASTIC. It's reminds me of carrot cake -- but without the spices. The other reviewer described it as dense. Well, it's as dense as carrot cake can be, but it's not a BAD dense. It's actually pretty fluffy and light. I made it in 3 circle pans (I don't even OWN that many square pans). Not sure why it's called Christmas cake -- I made it in July. Maybe it's someone's Christmas tradition... Anyhow. The frosting is AMAZING. I got absolute RAVE reviews from everyone that ate it! Read More
(10)
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Rating: 5 stars
02/12/2008
this is my mom's absolute *favorite* cake! its very dense and delicous, i make it every Christmas. Read More
(8)
Rating: 5 stars
03/23/2009
When I made this recipe, I got the following response: "Amazing." The cake was absolutely scrumptious and the frosting was delicious. I poured the batter into a (well-greased-and-floured) 11x15 pan, instead of doing a layered cake, and that worked out great. Highly recommended! People'll love it. :) Read More
(7)
Rating: 3 stars
12/28/2010
I have to give this only 3 stars because I have had to turn it into a Triffle due to each layer sticking to the pan. I followed the directions exactlly, let the cake cool in the pan for 10 minutes, that cake was completly destroyed. The 2nd layer I let sit for an additional 10 minutes, and it was no better. I am still waiting for the 3rd layer to come out of the oven, but at this point, I have no choice, it is Christmas Eve and I need the dessert for dinner tomorrow! ...it does taste wonderful! Read More
(6)
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Rating: 5 stars
05/11/2009
Excellent! I used round pans instead as I didn't have square pans and it worked just as well. I also found that I had mixed everything and then went to put the flour in only to realize I didn't have anything but whole wheat flour. I thought I'd give it a whirl as I was making this for a friend's birthday and didn't have time to start over. It turned out GREAT! I was thoroughly surprised. I also sprinkled more coconut over the top of the cake after I frosted it and it made it look very nice. Read More
(5)
Rating: 5 stars
02/12/2007
This recipe was great easy to make but I believe it took a little longer in the oven then instructed but it got rave reviews! Read More
(5)
Rating: 5 stars
06/02/2010
This is a great white cake. It does take some work in making it but it is so worth it! Read More
(4)