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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
  • Total Time
    Prep: 40 min. Bake: 25 min. + cooling
  • Makes
    16 servings

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

  • 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.
Editor’s Note: Look for unsweetened coconut in the baking or health food section.
Health Tip: Save nearly 150 calories and 10 g fat per serving: Cut the frosting in half and spread it between the cake layers and over the top—not the sides— for an elegant look.
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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