White German Chocolate Cake

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Ingredients:

For the cake:

1 package white cake mix

1 cup buttermilk

1/3 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 (4-ounce) package white chocolate pudding mix

For the frosting:

1 1/4 cups granulated sugar

1 cup evaporated milk

3/4 cup butter, cubed

4 large egg yolks

1 teaspoon vanilla extract

2 1/2 cups sweetened shredded coconut

2 cups chopped pecans

For the white chocolate ganache:

4 ounces white chocolate, chopped

1/4 cup heavy whipping cream

Instructions:

Preheat the oven to 350°F (175°C).

Grease and flour three 9-inch round cake pans. Use parchment paper circles to line the bottoms.

In a large bowl, combine the cake mix, buttermilk, oil, eggs, vanilla extract, and white chocolate pudding mix. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.

Divide the batter evenly among the three prepared pans. Smooth the tops with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.

For the frosting: In a large saucepan, combine the granulated sugar, evaporated milk, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened and golden brown, about 12 minutes. Remove from heat.

Stir in vanilla extract, shredded coconut, and chopped pecans. Cool until thick enough to spread.

For the white chocolate ganache: Place the chopped white chocolate in a heatproof bowl. Heat the heavy whipping cream in a small saucepan over medium heat until it just begins to boil. Pour over the white chocolate and let sit for 1 minute. Stir until smooth.

To assemble the cake: Place one cake layer on a serving plate. Spread with 1/3 of the frosting. Repeat with the second layer and another 1/3 of the frosting. Top with the third layer.