White Cake With Coconut, Pecan And Chocolate Chip Frosting

Recipe Ingredients

		Cake
1 2/3 cups	329g / 11oz	Sugar
2/3 cup	131g / 4.6oz	Solid vegetable shortening
3 cups	594g / 20oz	Eggs (large)
2 cups	396g / 13oz	Egg whites (large)
1 1/4 cups	296ml	Whole milk
1 tablespoon	15ml	Vanilla extract
2 cups	125g / 4.4oz	Self-rising flour
		Frosting
1		Evaporated milk - (5 oz)
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick)
1/2 cup	99g / 3.5oz	Sugar
3 cups	594g / 20oz	Egg yolks - beaten to blend (large)
1 tablespoon	15ml	All-purpose flour
1/2 teaspoon	2.5ml	Vanilla extract
1 1/2 cups	219g / 7.7oz	Chopped pecans
1 1/2 cups	139g / 4.9oz	Flaked sweetened coconut
1 1/2 cups	165g / 5.8oz	Semisweet chocolate chips

Recipe Instructions

Make Cake: Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch baking pan.

Using electric mixer, beat sugar and vegetable shortening in large bowl to blend. Beat in eggs and egg whites, then milk and vanilla extract. Add flour and beat just until blended. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan.

Make Frosting: 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. Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes.

Spread warm frosting over cake in pan. Let cool completely. Sprinkle chocolate chips over cake, pressing gently to adhere. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

This recipe yields 12 servings.

Source:
Bon Appetit, December 1998

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