Coconut Cake with White Chocolate Frosting Recipe

Coconut Cake with White Chocolate Frosting Recipe
Coconut Cake with White Chocolate Frosting Recipe photo by Taste of Home
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Coconut Cake with White Chocolate Frosting Recipe

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My husband adores coconut but not so much cake. When I take this beauty to family potlucks, he gets his coconut, too. —Sharon Rehm, New Blaine, Arkansas
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • 1-1/4 cups coconut milk (about 10 ounces)
  • 3 large eggs
  • 1/3 cup butter, melted
  • FROSTING:
  • 1 cup butter, cubed
  • 12 ounces white baking chocolate, chopped
  • 1/2 cup coconut milk (about 4 ounces)
  • 2-1/2 cups confectioners' sugar, sifted
  • 1 to 2 cups unsweetened coconut flakes

Directions

Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. Beat on medium 1-1/2 minutes. Transfer to prepared pans. Bake and cool as package directs.
For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. Remove from heat; gradually stir in confectioners' sugar until smooth. Transfer to a bowl.
Place bowl in an ice-water bath. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spread between layers and over top and sides of cake. Cover with coconut. Yield: 16 servings.
Editor’s Note: Look for unsweetened coconut in the baking or health food section.
Health Tip: Save nearly 150 calories and 10 g fat per serving: Cut the frosting in half and spread it between the cake layers and over the top—not the sides— for an elegant look.
Originally published as Coconut Cake with White Chocolate Frosting in Simple & Delicious February/March 2016

Nutritional Facts

1 slice: 500 calories, 31g fat (21g saturated fat), 76mg cholesterol, 341mg sodium, 55g carbohydrate (43g sugars, 1g fiber), 5g protein.

  • 1 package white cake mix (regular size)
  • 1-1/4 cups coconut milk (about 10 ounces)
  • 3 large eggs
  • 1/3 cup butter, melted
  • FROSTING:
  • 1 cup butter, cubed
  • 12 ounces white baking chocolate, chopped
  • 1/2 cup coconut milk (about 4 ounces)
  • 2-1/2 cups confectioners' sugar, sifted
  • 1 to 2 cups unsweetened coconut flakes
  1. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. Beat on medium 1-1/2 minutes. Transfer to prepared pans. Bake and cool as package directs.
  3. For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. Remove from heat; gradually stir in confectioners' sugar until smooth. Transfer to a bowl.
  4. Place bowl in an ice-water bath. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spread between layers and over top and sides of cake. Cover with coconut. Yield: 16 servings.
Editor’s Note: Look for unsweetened coconut in the baking or health food section.
Health Tip: Save nearly 150 calories and 10 g fat per serving: Cut the frosting in half and spread it between the cake layers and over the top—not the sides— for an elegant look.
Originally published as Coconut Cake with White Chocolate Frosting in Simple & Delicious February/March 2016

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