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.
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.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease and flour three 8-inch square baking pans.
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In a saucepan, bring 1 cup water to a boil. Remove from heat and stir in 1 cup confectioner's sugar until dissolved. Stir in 1 cup coconut flakes and 1 cup chopped pecans. Set aside to cool slightly.
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In a large bowl, cream 1 cup softened butter and 2 cups sugar until light and fluffy.
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Beat in 4 eggs, one at a time, then stir in 1 teaspoon vanilla extract.
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In a separate bowl, whisk together 2.5 cups flour and 1 teaspoon baking soda.
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Add the flour mixture to the butter mixture alternately with 1 cup 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 8 ounces softened cream cheese and 1 cup softened butter until smooth. Gradually beat in 2 cups 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 12
- Amount Per Serving
- Calories 130.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 28.0g10%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure the cream cheese and butter are at room temperature for a smooth frosting.
The coconut-pecan filling can be prepared ahead of time and stored in the refrigerator.
Store the assembled cake in the refrigerator due to the cream cheese frosting. Bring to room temperature before serving for best flavor.
If you prefer a lighter cake, you can substitute half of the butter with applesauce in the batter, though the texture will be slightly different.
