This White Christmas Cake is a holiday classic that combines tender vanilla layers with a chewy coconut and pecan filling. The cake is baked in three 8-inch square pans for easy stacking and slicing. Each layer is brushed with a simple syrup and sandwiched with a sweet coconut mixture, then coated in a thick, creamy buttercream frosting. The result is a moist, flavorful dessert with a beautiful white finish, perfect for Christmas gatherings or winter celebrations. While traditional recipes use butter and eggs, this version highlights the comforting textures of nuts and coconut. It’s a show-stopping centerpiece that tastes as good as it looks, bringing a touch of nostalgia to your table.
White Christmas Cake
Description
This White Christmas Cake is a holiday classic that combines tender vanilla layers with a chewy coconut and pecan filling. The cake is baked in three 8-inch square pans for easy stacking and slicing. Each layer is brushed with a simple syrup and sandwiched with a sweet coconut mixture, then coated in a thick, creamy buttercream frosting. The result is a moist, flavorful dessert with a beautiful white finish, perfect for Christmas gatherings or winter celebrations. While traditional recipes use butter and eggs, this version highlights the comforting textures of nuts and coconut. It&# 226;ÂÂs a show-stopping centerpiece that tastes as good as it looks, bringing a touch of nostalgia to your table.Directions
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Preheat oven to 350°F (175°C). Grease and flour three 8-inch square baking pans.
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In a saucepan, bring water to a boil. Remove from heat and stir in confectioner's sugar until dissolved. Stir in coconut flakes and chopped pecans. Set aside to cool slightly.
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In a large bowl, cream softened butter and sugar until light and fluffy.
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Beat in eggs, one at a time, then stir in vanilla extract.
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In a separate bowl, whisk together flour and baking soda.
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Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
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Divide batter evenly among the prepared pans.
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Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
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For frosting, beat softened cream cheese and softened butter until smooth. Gradually beat in confectioner's sugar.
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Place one cake layer on a serving plate. Spread half of the coconut-pecan mixture over the top.
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Top with second cake layer. Spread the remaining coconut-pecan mixture over this layer.
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Top with the third cake layer.
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Frost the top and sides of the cake with the cream cheese frosting.
Nutrition Facts
Servings 9 servings
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 42g65%
- Saturated Fat 25g125%
- Cholesterol 110mg37%
- Sodium 320mg14%
- Total Carbohydrate 65g22%
- Dietary Fiber 2g8%
- Sugars 45g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
