A moist, tender white cake layered with rich coconut-pecan custard — indulgent, nutty, and packed with Southern charm.
Ingredients:
1 cup buttermilk
½ cup vegetable oil
4 large egg whites
1 teaspoon vanilla extract
For the coconut pecan filling:
½ cup unsalted butter
1 cup granulated sugar
1 cup evaporated milk
3 large egg yolks
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix cake mix, buttermilk, oil, egg whites, and vanilla until smooth.
3. Divide batter evenly between the pans and bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
4. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
5. Meanwhile, in a saucepan over medium heat, combine butter, sugar, evaporated milk, and egg yolks.
6. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10–12 minutes).
7. Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.
8. Spread the coconut pecan filling between the cake layers and on top. Optional: leave sides bare for a rustic look or frost lightly.
Prep time: 20 minutes | Cook time: 25 minutes | Assembly time: 10 minutes
Total time: 55 minutes
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