White German Chocolate Cake

In a medium saucepan, combine the coconut, chopped pecans, evaporated milk, sugar, and egg yolks.
Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes. Be careful not to let it boil.
Once thickened, remove from the heat and stir in the butter and vanilla extract. Set aside to cool.
Prepare the White Chocolate Frosting:

In a medium bowl, beat together the melted white chocolate and softened butter until smooth.
Gradually add the powdered sugar, beating until smooth and creamy.
Add the vanilla extract and enough heavy cream to reach your desired frosting consistency.
Assemble the Cake:

Place one layer of the cooled cake on a serving platter or cake stand.
Spread half of the coconut-pecan filling over the top of the first cake layer.
Place the second cake layer on top and spread the remaining coconut-pecan filling on top.
Frost the sides of the cake with the white chocolate frosting.
Serve:

Slice and serve the cake. Enjoy the rich flavors of the white chocolate cake with the coconut-pecan filling!
Tips:
For extra texture, toast the pecans lightly in a dry skillet before adding them to the filling.
If you prefer a stronger white chocolate flavor, add more melted white chocolate to the frosting.
This cake pairs wonderfully with a cup of coffee or a glass of milk.
Indulge in this decadent white German chocolate cake with its creamy, coconut-pecan filling and luscious white chocolate frosting!