COCONUT CAKE WITH WHITE CHOCOLATE FROSTING
White on white is just right! Top a tender coconut cake with a white chocolate frosting that's prepared in the microwave.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 9
Steps:
- 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 1/3 cup coconut milk for frosting.
- In large bowl, beat cake mix, remaining coconut milk (1 1/3 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 1/2 cup of the coconut until well combined. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely; about 1 hour.
- Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High about 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in powdered sugar, butter, reserved 1/3 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.)
- Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g
CHOCOLATE COCONUT CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
- Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
- Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
- Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
- Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
- If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
- Refrigerate for at least 1 hour before serving.
WHITE CHOCOLATE COCONUT CAKE
This eye-catching cake is my own creation. The white "snowball" look makes it the perfect choice for a holiday celebration. -Greta Kirby, Carthage, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted., Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally., For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form., Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers.
Nutrition Facts : Calories 625 calories, Fat 32g fat (23g saturated fat), Cholesterol 36mg cholesterol, Sodium 436mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
WHITE CHOCOLATE-COCONUT LAYER CAKE
This cake is special to me because I took a recipe I had been making for years and added my own touches. I incorporated fresh peaches and macadamia nuts to the batter. I also switched from dark to white chocolate. My family gave the results a thumb's up. -Darl Collins, Marklevile, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Line three 8-in. round baking pans with parchment; coat paper with cooking spray and set aside., In a small bowl, melt chocolate; set aside., In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Sift flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Pat peaches dry with paper towels. Fold peaches, chocolate and macadamia nuts into batter. Divide among prepared pans., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate with cream; cool to room temperature. In a large bowl, beat butter and extract until fluffy; add cooled chocolate mixture. Gradually beat in confectioners' sugar., Spread between layers and over top and sides of cake. Sprinkle with coconut and macadamia nuts.
Nutrition Facts :
COCONUT CAKE WITH WHITE CHOCOLATE FROSTING
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
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 500 calories, Fat 31g fat (21g saturated fat), Cholesterol 76mg cholesterol, Sodium 341mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
INCREDIBLE COCONUT CAKE
I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. -Lynne Bassler, Indiana, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Preheat oven to 325°. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks, 1 at a time, beating well after each addition. , Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut and extracts.. , Add cream of tartar to egg whites; with clean beaters, beat on medium until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites., Transfer to 3 greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and extract; beat until smooth. , Place 1 cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut. Refrigerate for 2 hours before cutting. Store in the refrigerator.
Nutrition Facts : Calories 689 calories, Fat 37g fat (21g saturated fat), Cholesterol 123mg cholesterol, Sodium 353mg sodium, Carbohydrate 85g carbohydrate (64g sugars, Fiber 1g fiber), Protein 6g protein.
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