• Ingredients: 19
  • Serves: 12

White cake with coconut, pecan and chocolate chip frosting with semisweet chocolate chips.


For cake

  • 1 2/3 cups sugar
  • 2/3 cup solid vegetable shortening
  • 3 large eggs
  • 2 large egg whites
  • 1 1/4 cups whole milk
  • 1 tbsp. vanilla extract
  • 2 cups self-rising flour

For frosting

For ganache

Ice cream base

For final assembly and decoration

  • Assorted unsprayed roses


  • Mix of large and tiny white roses and fresias

Berry compote


Make cake:

  1. Step 1 Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Using electric mixer, beat sugar and vegetable shortening in large bowl to blend.

    For this step you will need

  2. Step 2 Beat in eggs and egg whites, then milk and vanilla extract. Add flour and beat just until blended. Transfer batter to prepared pan.

    For this step you will need

Make frosting:

  1. Step 3 Combine first 6 ingredients in heavy large saucepan. Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes.

    For this step you will need

  2. Step 4 Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes.
  3. Step 5 Spread warm frosting over cake in pan. Let cool completely. Sprinkle chocolate chips over cake, pressing gently to adhere.

    For this step you will need

Nutrition information

Calories 640 Carbohydrates 72 g (24%)
Fat 38 g (58%) Protein 9 g (18%)
Saturated Fat 16 g (79%) Sodium 323 mg (13%)
Polyunsaturated Fat 6 g Fiber 4 g (16%)
Monounsaturated Fat 14 g Cholesterol 119 mg (40%)