White Chocolate Dream Cake with Coconut Pecan Frosting
Ingredients:
For the Cake Center:
16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream
For the Cake:
1 box (15.25 oz) white cake mix
Ingredients required by the cake mix (usually eggs, oil, water)
1 cup sweetened shredded coconut
1/2 cup chopped pecans
For the Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Directions:
1. Preheat your oven to 350F (175C). Grease and flour two 9-inch round
cake pans.
2. In a medium bowl, beat the softened cream cheese, granulated sugar,
and vanilla extract until smooth. Add the eggs one at a time, mixing
well after each addition. Stir in the sour cream. Set aside.
3. In a large mixing bowl, prepare the white cake mix according to the
package instructions, then fold in the shredded coconut and chopped
pecans.
4. Divide half of the cake batter between the two prepared pans. Pour
the cream cheese mixture evenly over the batter in both pans. Top with
the remaining cake batter, dividing it evenly.
5. Bake for 30-35 minutes, or until a toothpick inserted into the
center comes out clean. Allow the cakes to cool in the pans for 10
minutes before transferring them to wire racks to cool completely.
6. For the frosting, in a saucepan over medium heat, whisk together
the evaporated milk, granulated sugar, egg yolks, and butter. Cook,
stirring constantly, until the mixture thickens (about 10 minutes).
Remove from heat and stir in the vanilla extract, shredded coconut,
and chopped pecans.
7. Once the cakes are completely cooled, spread the frosting between
the layers and over the top and sides of the cake.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Servings: 12 servings | Kcal: 400 kcal per serving
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