1. Prepare the Cake Batter:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake doesn’t stick.
• In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract. Using a hand mixer or stand mixer, beat the ingredients on medium speed until smooth and well blended.
• Pour the batter evenly into the two prepared pans.

2. Bake the Cake:

• Place the pans in the oven and bake for 25-30 minutes. To check if the cakes are done, insert a toothpick into the center—if it comes out clean, you’re good to go!
• Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Patience is key here!

3. Make the Coconut-Pecan Frosting:

• In a medium saucepan over medium heat, melt the unsalted butter.
• Add the granulated sugar, evaporated milk, egg yolks, and vanilla extract. Stir continuously to avoid curdling and cook for 10-12 minutes until the mixture thickens and turns a lovely golden brown.
• Remove from heat and stir in the sweetened shredded coconut and chopped pecans. Allow the frosting to cool slightly before assembling the cake.

4. Assemble the Cake:

• Once your cakes have cooled, place one layer on a serving platter.
• Generously spread the coconut-pecan frosting on top, then place the second cake layer on top. Continue to frost the entire cake, making sure the top and sides are evenly covered.
• Slice, serve, and enjoy your White German Chocolate Cake!