Description

Snowy Bavarian Bliss Cake is a decadent, moist white cake layered and covered with a rich, golden-brown coconut-pecan frosting. This elegant dessert combines the softness of a classic white cake with a luscious, nutty frosting made from evaporated milk, giving it a blissfully creamy texture and a delicate crunch from shredded coconut and chopped pecans. Perfect for celebrations or a special treat, this recipe yields 12 delightful servings of Southern-inspired sweetness.

Ingredients

Scale

Cake Ingredients

1 package white cake mix
1 cup buttermilk
1/2 cup vegetable oil
4 large egg whites
1 teaspoon vanilla extract

Frosting Ingredients

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

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to ensure the cakes release easily after baking.
Mix Cake Batter: In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Beat on medium speed until the batter is smooth and well blended, ensuring a fluffy cake texture.
Bake the Cake: Pour the batter evenly into the prepared cake pans. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Prepare Coconut-Pecan Frosting: In a medium saucepan, melt the unsalted butter over medium heat. Add the granulated sugar, evaporated milk, egg yolks, and vanilla extract. Cook the mixture, stirring constantly, until it thickens and turns a rich golden brown, approximately 10-12 minutes. This step creates the signature creamy and caramelized frosting base.
Add Coconut and Pecans: Remove the frosting from heat and immediately stir in the sweetened shredded coconut and chopped pecans. Allow the frosting to cool slightly so it thickens and spreads more easily without melting the cake.
Assemble the Cake: Spread a generous amount of the coconut-pecan frosting between the two cooled cake layers, then cover the top and sides of the cake with the remaining frosting, creating a beautifully rustic and textured finish.
Serve: Slice the assembled cake into 12 servings. Serve fresh, and enjoy the rich, nutty, and blissfully sweet flavors of this classic Southern-inspired cake.

Notes

Use room temperature ingredients for the cake batter to ensure the best texture.
Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
If you prefer a less sweet frosting, reduce the sugar slightly but be cautious as the sweetness balances the coconut and pecans.
Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness.
For a nut-free version, omit the pecans and add extra shredded coconut or substitute with toasted sunflower seeds.