White Chocolate Coconut Hazelnut Frosting Recipes

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.

Steps:

• Beat butter, sugar and milk in medium bowl with electric mixer on low speed until well blended. Beat on medium speed 30 seconds.
• Add melted chocolate; beat until well blended. Stir in coconut; mix well.
• Use to frost your favorite cake or cupcake recipe.

Steps:

• In a small saucepan, combine white chocolate, butter and cream. Heat, stirring constantly, over low heat until smooth. Cool 15 minutes.
• Add coconut, nuts and confectioner's sugar. Mix well. If necessary, add a little more confectioner's sugar or milk to reach a soft spreading consistency.

Steps:

• Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
• Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

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.

Steps:

• Cream together the butter, powdered sugar, and milk in a medium bowl using an electric mixer on low speed until well blended.
• Increase mixer speed to medium and beat for 30 seconds, or until smooth.
• Blend in the melted chocolate.
• Stir in the coconut.
• Use frosting as desired.