White Cake with Coconut, Pecan and Chocolate Chip F

Name: White Cake with Coconut, Pecan and Chocolate Chip Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 cups sugar; 2/3 cup solid vegetable shortening; 3 large eggs; 2 large egg whites; 1 1/4 cups whole milk; 1 tablespoon vanilla extract; 2 cups self-rising flour; 1 5-ounce can evaporated milk; 1/2 cup (1 stick) unsalted butter; 1/2 cup sugar; 3 large egg yolks, beaten to blend; 1 tablespoon all purpose flour; 1/2 teaspoon vanilla extract; 1 1/2 cups chopped pecans; 1 1/2 cups flaked sweetened coconut; 1 1/2 cups semisweet chocolate chips

Servings: persons

1 2/3 cups sugar
2/3 cup solid vegetable shortening
3 large eggs
2 large egg whites
1 1/4 cups whole milk
1 tablespoon vanilla extract
2 cups self-rising flour
1 5-ounce can evaporated milk
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
3 large egg yolks, beaten to blend
1 tablespoon all purpose flour
1/2 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups flaked sweetened coconut
1 1/2 cups semisweet chocolate chips

1
Preheat oven to 350F.
2
Butter 13 x 9 x 2-inch baking pan.
3
Using electric mixer, beat sugar and vegetable shortening in large bowl to blend.
4
Beat in eggs and egg whites, then milk and vanilla extract.
5
Add flour and beat just until blended.
6
Transfer batter to prepared pan.
7
Bake cake until tester inserted into center comes out clean, about 30 minutes.
8
Cool cake in pan.
9
Combine first 6 ingredients in heavy large saucepan.
10
Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes.
11
Stir in pecans and coconut.
12
Cool until frosting is thick enough to spread but is still warm, about 40 minutes.
13
Spread warm frosting over cake in pan.
14
Let cool completely.
15
Sprinkle chocolate chips over cake, pressing gently to adhere.
16
(Can be prepared 1 day ahead.
17
Cover and refrigerate.
18
Bring to room temperature before serving.)

1846

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 2/3 cups sugar, 2/3 cup solid vegetable shortening, 3 large eggs, 2 large egg whites, and more.

Yes, White Cake with Coconut, Pecan and Chocolate Chip Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Cake with Coconut, Pecan and Chocolate Chip Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions