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Snowy Bavarian Bliss Cake


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  • Author: Alice
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

The Snowy Bavarian Bliss Cake is a decadent dessert with rich coconut, pecans, and a golden-brown frosting over soft, fluffy cake layers. It’s perfect for any celebration or as an indulgent treat.


Ingredients

1 package white cake mix

1 cup buttermilk

1/2 cup vegetable oil

4 large egg whites

1 teaspoon vanilla extract

1/2 cup unsalted butter

1 cup granulated sugar

1 cup evaporated milk

3 large egg yolks

1 teaspoon vanilla extract

1 1/2 cups sweetened shredded coconut

1 cup chopped pecans


Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed until well combined and smooth.
  3. Pour the batter evenly into the prepared cake pans.
  4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  6. For the frosting, melt the butter in a medium saucepan over medium heat. Stir in the sugar, evaporated milk, egg yolks, and vanilla extract. Cook, stirring constantly, until the mixture thickens and turns a golden-brown color, about 10-12 minutes.
  7. Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans. Allow the frosting to cool slightly before spreading it over the cooled cake layers.
  8. Assemble the cake by spreading the coconut-pecan frosting between the layers, then over the top and sides of the cake.
  9. Slice, serve, and enjoy this indulgent White German Chocolate Cake!

Notes

  • Chocolate Cake Base: For a richer version, use a chocolate cake mix instead of the white cake mix. The frosting will still pair wonderfully with the chocolate flavor.
  • Nuts: If you don’t like pecans, substitute them with walnuts or almonds for a slightly different flavor profile.
  • Frosting Adjustments: If you’re not a fan of coconut, reduce the amount of shredded coconut or omit it entirely for a more traditional frosting.
  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, refrigerate the cake for up to a week.
  • Reheating: If you prefer your cake warm, microwave individual slices for 15-20 seconds, or reheat the entire cake in a low oven (about 250°F) for 10-15 minutes.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: German

Nutrition

  • Serving Size: 1 slice
  • Calories: 520 kcal
  • Sugar: 48g
  • Sodium: 280mg
  • Fat: 30g
  • Saturated Fat: 10g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg