And then came a White German Chocolate Cake

For all you haters of the Black German Chocolate Cake, heres a
privileged White version.  Cindy, you may like this one since it has
coconut frosting.   I truly believe that my SS Nazi uncle would have
tried this one if he wasn't killed fighting for Hitler.  White German Chocolate Cake  This delightful cake combines rich flavors of coconut and pecans with
a light and fluffy white cake base. Perfect for any celebration, its
sure to be a hit with family and JLA Forum members!
Ingredients:  For the Cake:  1 package of white cake mix  1 cup buttermilk  1/2  cup vegetable oil  4 large egg whites  1 teaspoon vanilla extract  For the Coconut-Pecan Frosting:  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  Directions:  Preheat Oven:  1.  Preheat your oven to 350F (175C). Grease and flour two round cake
pans.  Make the Cake Batter:  2. In a large bowl, combine the white cake mix, buttermilk, vegetable
oil, egg whites, and vanilla extract.  3. Beat with an electric mixer on medium speed for 2 minutes until
smooth.  Bake the Cake:  3. Pour the batter evenly into the prepared cake pans.  4. Bake for 25-30 minutes, or until a toothpick inserted in the center
comes out clean.  5. Allow the cakes to cool in the pans for 10 minutes, then remove
from pans to cool completely on wire racks.  Prepare the Frosting:  6. In a saucepan, melt the butter over medium heat.  7. Stir in the granulated sugar, evaporated milk, and egg yolks,
cooking and stirring for about 10 minutes until thickened.  8.  Remove from heat and add vanilla extract, shredded coconut, and
chopped pecans. Mix well.  Frost the Cake:  9.  Once the cakes are completely cool, place one layer on a serving
plate.  10. Spread a generous amount of coconut-pecan frosting on top.  11.  Place the second cake layer on top and frost the top and sides of
the cake.
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