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Coconut Cake with White Chocolate Frosting

TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling YIELD: 16 servings.
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

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

  • 1. Preheat oven to 350°. Line bottoms of 2 greased 8-in. round baking pans with parchment; 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.

Nutrition Facts

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

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