The cake is white rather than brown: eight ounces of white chocolate melted with milk go into a butter cake batter, which bakes into three pale layers.
The filling is cooked on the stove from egg yolks, evaporated milk, sugar and butter until thick and at 160°F, then coconut and pecans are stirred in. It goes between the layers and over the top; buttercream and coconut cover only the sides.
How to Make It
Pans lined
Heat oven to 350°F. Grease and line three 8-inch cake pans.
White chocolate melted
Melt the white chocolate with 1/2 cup milk over low heat and cool slightly.
Batter
Whisk the flour, baking powder and salt. Beat the butter and 1 1/2 cups sugar until fluffy, then beat in the eggs and vanilla. Mix in the melted white chocolate, then alternate the dry ingredients with the 3/4 cup milk.
Baked
Divide among the pans and bake 28 to 35 minutes until a tester comes out clean. Cool completely.
Coconut-pecan filling
For the filling, cook the egg yolks, evaporated milk, 3/4 cup sugar and 6 tbsp butter over medium-low heat, stirring constantly, until thickened and 160°F. Stir in the coconut and pecans and cool.
Assembled
Layer the cakes with the coconut-pecan filling. Frost the sides lightly with vanilla buttercream and press shredded coconut onto the sides. Spoon the remaining coconut-pecan filling over the top.
The Coconut-Pecan Filling
A cooked custard base, then the texture stirred in.
Custard base
4 egg yolks and 1 cup evaporated milk
The body that thickens on the heat.
Sweet and rich
Stir constantly to 160°F3/4 cup sugar and 6 tbsp butter
The caramel colour and gloss.
Texture
1 1/2 cups shredded coconut and 1 cup chopped pecans
Chew and crunch, stirred in off the heat.
Then tasteCool until spreadable, then layer and top the cake.
Ingredient Notes
- White chocolate
- Eight ounces, melted gently with milk before it goes into the batter.
- Evaporated milk and egg yolks
- The base of the cooked coconut-pecan filling.
- Vanilla buttercream
- Two cups, for the sides only.
Success Tips
- Melt the white chocolate over the lowest heat; it scorches easily.
- Let the filling cool until spreadable before it goes between the layers.
- Press the coconut onto the sides with a cupped palm.
Why This Recipe Works
- Melted white chocolate gives the layers a sweet, pale, tender crumb.
- Cooking the yolks with evaporated milk makes a thick, caramel-toned filling.
- Leaving the top unfrosted shows off the coconut-pecan layer.
- Coconut pressed on the sides hides any uneven frosting.
Serving Ideas
Slice tall wedges so each shows three pale layers and the coconut-pecan filling between them.
Storage and Reheating
Refrigerate
Keep the assembled cake refrigerated and bring slices out a little before serving.
Frequently Asked Questions
Where is the chocolate?
White chocolate is melted into the cake batter.
Is the filling cooked?
Yes. The egg yolks are cooked with the milk, sugar and butter to 160°F.
