Coconut Cake With White Chocolate Frosting Recipes Recipe For Chili

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WHITE CHOCOLATE COCONUT CAKE



White Chocolate Coconut Cake image

This delicious homemade White Chocolate Coconut Cake is SO moist and flavorful! White chocolate and coconut are the perfect combination!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Number Of Ingredients 17

4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
1 1/3 cup (303g) canned Coconut Milk (not coconut cream)
2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
1 1/2 cups (300g) sugar
2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
1 teaspoon (4g) vanilla extract
1 teaspoon (4g) coconut extract
1 stick (113 g) unsalted butter, softened
1 package (8oz) ((226g) full fat cream cheese - it must be full fat, reduced fat or cream cheese in a tub will be too soft for the recipe.
2 (4oz) (113.5g) white chocolate baking bars - I used Ghirardelli
3 Tablespoons (12g) milk - for melting the white chocolate
1 teaspoon (4g) coconut extract
6 cups (690g) powdered sugar (sift then measure)
**One 14oz package (396g) Sweetened Shredded Coconut (to press into the frosted cake)

Steps:

  • For the CakePreheat the oven to 325 degrees F Grease and flour your pans & also add circles of parchment to the bottom of your pans. We used three 8 inch cake pans. You could also use two 8 inch round pans. *The baked layers using 3 pans are a little thinner than our usual--about 1 inch thickness...but we wanted the extra layer of filling that three layers gives us! Heat the coconut milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces, the smaller the pieces the easier it will melt. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Allow to cool down before using. Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside. In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy Add the eggs one at a time, mixing after each until the yellow is blended in. Add the vanilla and coconut extracts. Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture). Mix until just combined, do not over mix and do not mix above medium speed. Pour batter into prepared pans- if baking in three 8 inch pans, bake at 325 for 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. If using two 8 inch pans, bake at 350 for 30 to 35 minutes. Let cool 10 minutes in the pans on a cooling rack and flip out. For the White Chocolate Coconut Cream Cheese FrostingFirst, cut/chop the white chocolate into very small pieces. This will ensure easy melting. Put into a microwave safe bowl and add 3 Tablespoons milk. Microwave for 15 seconds- let sit for a minute or two, stir and microwave again for 10 seconds, letting it sit again to soften further. Stir. Be careful not to overheat the white chocolate. The chocolate will continue to melt as it is stirred so stir for several minutes until it is completely melted. Let it cool to before using. Do not refrigerate to cool because it would firm up quickly. In the bowl of your mixer add the softened butter and cream cheese. Mix on medium speed until smooth. Add the white chocolate mixing until combined. Add the coconut extract. Gradually add powdered sugar mixing on low sped until combined and smooth. The frosting may be too soft at the point so chill in the refrigerator a short while until it is the consistency you like for spreading. Assembling the CakePlace first cake layer on the pedestal. Spread with a layer of white chocolate coconut cream cheese frosting. Repeat for the next layer and top with final layer. Frost the cake and press shredded coconut into the frosting, covering the entire cake. Enjoy!

COCONUT CAKE WITH WHITE CHOCOLATE FROSTING



Coconut Cake With White Chocolate Frosting image

Coconut and white chocolate - yum! From Betty Crocker mini-recipe mag. Posted for safekeeping. Prep/cooking times are an estimate.

Provided by KlynnPadilla

Categories     Dessert

Time 2h25m

Yield 15 serving(s)

Number Of Ingredients 9

1 (14 ounce) can coconut milk
1 (18 1/4 ounce) 'super moist' white cake mix
1/4 cup water
3 egg whites
3/4 cup sweetened flaked coconut
1 cup white chocolate chips
1 3/4 cups powdered sugar
1/3 cup butter, softened
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour).
  • In a large bowl, beat cake mix, 1 1/3 cup of the coconut milk (set the remaining 1/3 cup aside for the frosting), water and egg whites on low speed 30 seconds; increase to medium speed and beat another 2 minutes. Stir in 1/2 cup of the shredded coconut until well combined; pour batter into prepared pan.
  • Bake about 30 minutes, remove from oven and let cool completely, about an hour.
  • Meanwhile, microwave white chips uncovered on high 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 coconut milk and the vanilla. Cover and refrigerate 30-60 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; sprinkle with remaining coconut. Store loosely covered at room temperature.

Nutrition Facts : Calories 379.9, Fat 18.1, SaturatedFat 11.2, Cholesterol 12.4, Sodium 307.2, Carbohydrate 52.4, Fiber 1.1, Sugar 43.1, Protein 3.9

COCONUT CAKE WITH WHITE CHOCOLATE FROSTING



Coconut Cake with White Chocolate Frosting image

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

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

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.

COCONUT CAKE WITH 7-MINUTE FROSTING



Coconut Cake with 7-Minute Frosting image

Provided by Alton Brown

Categories     dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 20

1 coconut (see Cook's Note)
Vegetable oil, for cake pan
14 1/4 ounces cake flour, plus extra for pans, approximately 3 cups
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup fresh coconut milk
1/2 cup fresh coconut cream
8 ounces unsalted butter, room temperature
16 ounces sugar, approximately 2 1/4 cups
1 teaspoon coconut extract
4 egg whites
1/3 cup coconut water
3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Grated coconut from 1 coconut, approximately 8 to 10 ounces

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Lightly oil 2 (9-inch) cake pans. Line the bottom of each pan with parchment paper. Oil the parchment paper and then flour the pan. Set aside.
  • Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
  • Combine the coconut milk and coconut cream in small bowl and set aside.
  • Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes. Stir in the coconut extract.
  • With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
  • In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
  • Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely cut across the equator of each to form 4 layers. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting.
  • For the frosting:
  • Bring 1 quart of water to a boil in a 4-quart saucepan over high heat. Decrease the heat to medium to maintain a steady simmer. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute. Allow the frosting to sit for 5 minutes before using.
  • Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Repeat until you reach the top layer. Frost the top and sides of the cake and sprinkle with the remaining coconut. Refrigerate for at least 30 minutes before serving.

WHITE CHOCOLATE COCONUT FROSTING



White Chocolate Coconut Frosting image

Make and share this White Chocolate Coconut Frosting recipe from Food.com.

Provided by JamesDeansGirl

Categories     Dessert

Time 8m

Yield 1 1/2 cups

Number Of Ingredients 5

1/2 cup butter, softened
1 cup powdered sugar, sifted
2 tablespoons milk
3 ounces white chocolate, melted
1 1/3 cups sweetened flaked 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.

Nutrition Facts : Calories 1586.2, Fat 109.7, SaturatedFat 76.3, Cholesterol 173.5, Sodium 714.1, Carbohydrate 153.6, Fiber 3.7, Sugar 147.5, Protein 7

WHITE CHOCOLATE-COCONUT FROSTING



White Chocolate-Coconut Frosting image

Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 2-1/2 cups or 20 servings, 2 Tbsp. each

Number Of Ingredients 5

1/2 cup (1 stick) butter, softened
1 cup powdered sugar
2 Tbsp. milk
3 oz. BAKER'S White Chocolate, melted
1-1/3 cups BAKER'S ANGEL FLAKE Coconut

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.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 14 g, Protein 1 g

WHITE CHOCOLATE COCONUT CAKE



White Chocolate Coconut Cake image

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

1 package white cake mix (regular size)
1 cup water
1 can (15 ounces) cream of coconut, divided
3 egg whites
1 can (5 ounces) evaporated milk
2/3 cup vanilla or white chips
2 ounces cream cheese, softened
1 cup heavy whipping cream, divided
3-1/2 cups sweetened shredded coconut, divided
2 teaspoons vanilla extract, divided
1/4 cup sugar

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.

COCONUT CHOCOLATE CAKE



Coconut Chocolate Cake image

Renee Schwebach of Dumont, Minnesota tucks a coconut filling into this moist chocolate Bundt cake. It's easy to assemble with convenience products, including a boxed cake mix, instant pudding mix and canned frosting.

Provided by Allrecipes Member

Time 1h5m

Yield 12

Number Of Ingredients 10

4 large eggs eggs
¾ cup vegetable oil
¾ cup water
1 teaspoon vanilla extract
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups flaked coconut
⅓ cup sweetened condensed milk
¼ teaspoon almond extract
1 (16 ounce) container chocolate frosting

Steps:

  • In a mixing bowl, beat the eggs, oil, water and vanilla. Add the cake and pudding mixes; beat for 5 minutes. Pour 3 cups into a greased and floured 10-in. fluted tube pan. Combine the coconut, milk and extract; mix well. Drop by spoonfuls onto batter. Cover with remaining batter.
  • Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 74.2 g, Cholesterol 64.9 mg, Fat 33.1 g, Fiber 2.8 g, Protein 6.3 g, SaturatedFat 9.6 g, Sodium 623.5 mg, Sugar 53.5 g

COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Coconut Cupcakes with White Chocolate Frosting image

Provided by Kimberly Kennedy

Categories     Mixer     Chocolate     Dairy     Egg     Fruit     Dessert     Bake     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 18

Cupcakes
1/2 cup coconut cream (not cream of coconut) or milk
3 large egg whites
1/2 teaspoon pure vanilla extract
1 1/2 cups cake flour
2 teaspoons baking powder
6 tablespoons (3 ounces) unsalted butter, softened
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup desiccated or unsweetened coconut, finely ground in a food processor
1/2 cup sweetened dried coconut
White chocolate frosting
6 ounces white chocolate, finely chopped
1 3/4 cups powdered sugar
1/4 cup milk
4 ounces (8 tablespoons) butter
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

Steps:

  • To Make the Cake
  • 1. Preheat oven to 350°F. and set oven rack in the middle position. Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner.
  • 2. In a small bowl, whisk together the coconut cream, egg whites, and vanilla extract to combine. In another bowl, or over parchment paper, sift together the flour and baking powder.
  • 3. Beat the butter and salt together in an electric mixer fitted with a whisk until creamy and smooth and while continuing to beat add sugar in a steady stream. Beat on medium speed until light and fluffy, 2-3 minutes, stopping to scrape down the sides of the bowl as necessary.
  • 4. Add one-third of the dry ingredients along with one-third of the coconut cream mixture and beat on low speed until just combined. Add the remaining dry ingredients and coconut cream mixture in two alternating batches, beating between each addition to fully incorporate. Add the dried, ground coconut and sweetened dried coconut with the last addition of dry ingredients. Scrape down the bowl and give a final stir with a sturdy rubberspatula.
  • 5. Fill each cupcake cup about two-thirds full and knock the pan on the countertop once or twice to release air bubbles and even the surface of the batter. Place pan in oven. After 10-12 minutes, rotate the pan 180 degrees and continue to bake until cake springs back when lightly pressed in the center and a cake tester or wooden skewer emerges with crumbs clinging to it. Total baking time will be 20-22 minutes.
  • 6. Cool pan on a cooling rack for 5 minutes, then remove the cupcakes from the pan to the rack and let cool completely.
  • To make the frosting
  • 1. Melt white chocolate in a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the countertop.
  • 2. Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add butter, vanilla extract, and salt and continue to beat until smooth and shiny. With a rubber spatula, stir in the cooled white chocolate.
  • 3. Place frosting in the refrigerator until cool enough to frost the cupcakes, about 30 minutes. (Frosting can be kept for a day in the refrigerator or at room temperature. Refrigerated frosting will need to soften at room temperature before spreading.)

COCONUT-RUM CAKE WITH LEMON CURD AND WHITE CHOCOLATE GANACHE



Coconut-Rum Cake with Lemon Curd and White Chocolate Ganache image

A subtle lemon-coconut-rum cake with fantastic fillings and topped with a white chocolate ganache. Perfect for a special occasion. I received this recipe from a retired baker. All the measurements were in "baker's speak". Here is my version for the home cook.

Provided by StaceyD

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h

Yield 14

Number Of Ingredients 32

3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
5 large eggs, at room temperature
⅔ cup full-fat coconut milk
⅔ cup heavy cream
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsalted butter, at room temperature
¾ cup white sugar
1 tablespoon cornstarch
3 large eggs
2 large egg yolks
½ cup fresh lemon juice
1 tablespoon lemon zest
3 tablespoons unsalted butter
½ cup white sugar
4 teaspoons cornstarch
1 large egg
1 large egg yolk
1 cup full-fat coconut milk
2 tablespoons unsalted butter
1 teaspoon coconut-flavored rum (such as Malibu®)
¼ cup white sugar
¼ cup water
½ fluid ounce coconut-flavored rum (such as Malibu®)
⅓ cup heavy cream
4 tablespoons unsalted butter
2 tablespoons light corn syrup
1 fluid ounce coconut-flavored rum (such as Malibu®)
9 ounces white chocolate melting wafers (such as Ghirardelli®)
1 cup toasted sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.
  • Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.
  • Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes; invert onto a cooling rack to cool completely, about 30 minutes.
  • While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.
  • Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.
  • Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.
  • Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.
  • Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.
  • Remove pastry cream from heat and stir in butter and coconut rum; mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.
  • For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.
  • For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.
  • Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.

Nutrition Facts : Calories 774.7 calories, Carbohydrate 87 g, Cholesterol 247.1 mg, Fat 44.5 g, Fiber 1.5 g, Protein 9.6 g, SaturatedFat 28.5 g, Sodium 283.1 mg, Sugar 56.8 g

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Fluffy & Moist Coconut Cake - Sally's Baking Addiction tip sallysbakingaddiction.com. Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch …
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WHITE CHOCOLATE COCONUT CAKE - RECIPE - FINECOOKING
The passion fruit buttercream filling and the white chocolate buttercream frosting can both be covered and stored in the refrigerator for up to 2 weeks. Bring to room temperature before using, then aggressively whip. Put the buttercream in the bowl of the stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer) and beat on low speed. As the …
From finecooking.com


WHITE CHOCOLATE COCONUT CAKE - WILL COOK FOR SMILES
2016-07-17 Chop white baking chocolate and place it into a small bowl. Bring heavy cream to simmer, be careful not to let it actually boil or it will raise. Pour ¼ cup of boiling cream over the chopped white chocolate and stir with a whisk until melted and smooth.
From willcookforsmiles.com


COCONUT CREAM CHEESE ICING RECIPE : OPTIMAL RESOLUTION ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


WHITE CHOCOLATE COCONUT CAKE WITH WHITE CHOCOLATE ...
With the mixer running, pour in the melted white chocolate and vanilla, beating on low speed until completely smooth. Add the dry ingredients to the batter, alternating with the buttermilk. Start and end with the dry ingredients. Stir in the coconut. In a …
From theheritagecook.com


WHITE CHOCOLATE COCONUT CAKE | FROM WILLCOOKFORSMILES.COM ...
Sep 8, 2016 - Layered coconut cake made with coconut milk and coconut flakes. Filled with white chocolate frosting and topped with white chocolate ganache.
From pinterest.ca


10 BEST WHITE CAKE WITH COCONUT FROSTING RECIPES | YUMMLY
2022-04-01 Nana McKee's Chocolate Cake (with fluffy coconut frosting) Bake at 350-US. powdered sugar, vanilla, shortening, cream of coconut, baking soda and 10 more.
From yummly.com


WHITE CHOCOLATE COCONUT FROSTING - ALL INFORMATION ABOUT ...
Discover detailed information for White Chocolate Coconut Frosting available at TheRecipe.com. Discover and share any recipes and cooking inspiration at White Chocolate Coconut Frosting .
From therecipes.info


WHITE CHOCOLATE FROSTING RECIPE {FOR CAKES, CUPCAKES AND ...
2018-09-10 Using a stand mixer, beat the butter for 2 minutes until it is almost white in appearance. Drizzle in the white chocolate, mixing and scraping the bowl as needed as you pour it in. Add the powdered sugar and vanilla. Beat the frosting for 2-3 minutes until the frosting is smooth and creamy. Video Notes
From thebestcakerecipes.com


WHITE CHOCOLATE COCONUT CAKE - RECIPES | COOKS.COM
Add Recipe New Recipes. Browse Recipes by category Rated Recipes tested and reviewed Popular Recipes fun! Conversions cups, ounces, tbsp. Cooking Times & Temps beef, chicken, ham, pork, turkey Diet & Health vitamins, minerals Nutrition Facts TalkFood! cooks forum; POPULAR. RATED RECIPES: 160 NO MILK, NO EGG BISCUITS. 50 AMBROSIA SALAD. …
From cooks.com


WHITE CHOCOLATE COCONUT CAKE - RECIPE - COOKS.COM
Beat flour mixture into creamed mixture alternately with buttermilk and white chocolate mixture. Beat egg whites until soft peaks form, gradually beating in remaining 1/2 cup sugar. Fold almonds and coconut into batter then fold in egg whites. Turn batter into 3 (9 inch) greased and floured pans. Bake at 350 degrees for 30 to 35 minutes.
From cooks.com


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