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Cherry chip cake with white chocolate, pecans and coconut with pick cherry frosting.
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Nellie's Cherry Pecan Celebration Cake

A nostalgic cherry pecan cake made with maraschino cherries, pecans, white chocolate, and coconut—full of flavor and sure to be the hit of any celebration.
Course Dessert
Servings 12

Ingredients

  • 4 large eggs separated
  • 1/2 cup water
  • 4 ounces white melting wafers (Ghirardelli)
  • 1 cup butter softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 - 2 TBSP maraschino cherry juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 10 ounces maraschino cherries chopped drain and reserve juice
  • 1 cup sweetened shredded coconut
  • 1 cup pecans chopped large
  • 3 drops red food coloring (OPTIONAL)

Frosting

  • 8 ounce block cream cheese softened
  • 1 cup butter softened
  • 2 pounds confectioners' sugar
  • 1/4 teaspoon salt
  • 2 TBSP reserved cherry juice
  • 1 TBSP milk
  • 1 teaspoon vanilla extract
  • 3 drops red food coloring OPTIONAL

Instructions

Preparation

  • Separate eggs and place whites in a bowl; let stand at room temperature for 30 minutes. This will be beat to soft peeks and folded in the cake at the end. Reserve yolks for later in recipe.
  • In a small saucepan, bring water to boil. Remove from heat; stir in white chocolate until blended. Cool 20 minutes.
  • Chop pecans, optional, reserve 3-5 for decorating.
  • Drain cherries, reserve juice and 3 - 5 cherries for decoration if desired. Chop cherries by hand or pulse in food processor to desired size.
  • Preheat oven to 350 degrees. Line bottoms of three 8" or 9" round pans with parchment and grease sides of pans.

Mix the Cake

  • 1. Cream butter and sugar until light and fluffy.
    2. Beat in egg yolks one at a time.
    3. Add vanilla and melted chocolate.
    4. In another bowl, whisk together the flour, baking powder, and baking soda. Add to the creamed mixture alternately with buttermilk mixed with cherry juice, beating after each addition.
    5. Fold in the coconut and pecans.
    6. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold into the batter.
    7. Transfer batter to prepared pans. Bake until a toothpick inserted comes out clean, 19-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.

Frosting

  • 1. Beat cream cheese and butter until smooth.
    2. Beat in the confectioners' sugar, 2 TBSP cherry juice, red food coloring, salt and vanilla.
    3. Add milk if needed to desired consistency.
    4. Assemble the cake with frosting between layers and frost exterior of cake, decorate as desired using reserved Cherries and Pecans.

Notes

The first few steps require some wait time, so I moved those above the recipe. Â