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White Chocolate Coconut Cake Recipe

Written on Saturday, December 31, 2016 | 3:17:00 PM



Serves : 15 servings 
Preparation time : 20 minutes
Start to Finish: 2 Hours

Ingredients : 
CAKE
- 1 can (14 oz) coconut milk (not cream of coconut)
- 1 box (16.25 oz) white cake mix with pudding in the mix
- ¼ cup water
- 3 egg whites
- ¾ cup flaked or shredded coconut

FROSTING
- 1 cup white vanilla baking chips
- 1¾ cups powdered sugar
- ⅓ cup butter, softened
- ½ teaspoon vanilla

Preparation Method :
1) Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Reserve ⅓ cup coconut milk for frosting.

2) In large bowl, beat cake mix, remaining coconut milk (1⅓ cups), the water and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in ½ cup of the coconut until well combined. Pour batter into pan.

3) Bake as directed on box for 13x9-inch pan. Cool completely in pan on cooling rack, about 1 hour.

4) Meanwhile, in 2-quart microwavable bowl, microwave baking chips uncovered on High about 30 to 45 seconds, stirring once, until melted and chips can be stirred smooth. Stir in powdered sugar, butter, reserved ⅓ cup coconut milk and the vanilla. Cover; refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered on High 10 to 15 seconds to soften; stir until smooth.)

5) Frost cake; immediately sprinkle with remaining ¼ cup coconut. Store loosely covered.




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