Ingredients
4 large eggs, separated1/2 cup water4 ounces chopped white candy coating or white baking chips1 cup butter, softened2 cups sugar1 tablespoon vanilla extract2-1/2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1 cup buttermilk1 cup sweetened shredded coconut1 cup chopped pecansFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened3-3/4 cups confectioners’ sugar1 tablespoon 2% milk1 teaspoon vanilla extractOPTIONAL DECORATIONS:Melted white candy coating or white baking chipsRed Sixlets candies and sprinkles
Preparation
Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small saucepan, bring water to a boil. Remove from heat; stir in candy coating until blended. Cool 20 minutes.
Preheat oven to 350°. Line bottoms of 3 greased 8-in. square or 9-in. round baking pans with parchment; grease paper.
Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Beat in candy coating mixture. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in coconut and pecans. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold into batter.
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar, milk and vanilla. Spread between layers and over top and sides of cake.
If desired, pipe leaf designs with candy coating onto a waxed paper-lined baking sheet; refrigerate until set. Decorate cake with Sixlets, sprinkles and leaves. Refrigerate leftovers.
