In a medium saucepan, combine the butter, brown sugar, milk, and egg yolks.
Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Be careful not to boil.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool slightly until it reaches a spreadable consistency.
Frost the Cake:
Once the cake is completely cool, spread the coconut-pecan frosting evenly over the top and sides of the cake.
You can decorate the cake with extra shredded coconut, chopped pecans, or white chocolate shavings, if desired.
Chill and Serve:
Refrigerate the frosted cake for at least 30 minutes to allow the frosting to set.
Serve chilled and enjoy!
Tips and Variations:
White Chocolate: Use a high-quality white chocolate for the best flavor.
Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to reach 1 cup. Let it sit for 5 minutes before using.
Nut Allergies: If you have nut allergies, you can omit the pecans from the frosting or substitute them with toasted coconut flakes.
Cake Layers: For a more traditional layered cake, you can bake the cake batter in two separate 9-inch round cake pans, omitting the cheesecake layer.
Frosting Variations: You can add a splash of rum or bourbon to the frosting for a richer flavor.
Enjoy your delicious White German Chocolate Cake with a Cheesecake Center! Let me know if you have any more questions.
