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.
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.
EASTER CAKE RECIPE (WHITE CHOCOLATE COCONUT CAKE)
Steps:
- Preheat oven to 350°F. Grease or spray two 8-inch round cake pans with nonstick spray.
- Prepare cake mix as directed on the box.
- Divide cake mix evenly between the 2 layer pans.
- Bake for 30 minutes or as directed on the box
- Cool for 10 minutes then transfer cakes to a plate or baking rack to cool completely.
- While cakes are cooling, make the frosting. Melt together the white chocolate, butter, milk, and vanilla in a medium saucepan on low heat, stirring often. Remove sauce from heat once all the ingredients are melted together. Set aside.
- In a large bowl mix together the coconut and powdered sugar. Then, pour in the white chocolate frosting sauce and combine using a handheld mixer. Mix until frosting sits up. If the icing is too thick to spread easily, you may add more milk (1 teaspoon at a time). If the icing is too thin, you may add more powdered sugar (1 teaspoon at a time).
- Make the syrup by melting together white chocolate chips and water.
- Once the cake is completely cooled, brush on the syrup. Use enough to cover the top of each layer but don't soak entirely.
- Place one layer of cake on your cake plate. Spread frosting onto this layer to about ¼-inch thick and cover with half of the remaining coconut flakes. Place the second layer on top. Use the rest of the icing to completely cover the cake (top and sides).
- Use the last ¾ cup of coconut to cover the top and sides of the cake. Sprinkle the top with white chocolate chips and mini Easter eggs.
Nutrition Facts : ServingSize 1 slice, Calories 765 kcal, Carbohydrate 102 g, Protein 7 g, Fat 39 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 61 mg, Sodium 348 mg, Fiber 2 g, Sugar 85 g, UnsaturatedFat 13 g
COCONUT CAKE WITH WHITE CHOCOLATE FROSTING
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
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
EASTER NEST COCONUT & WHITE CHOCOLATE CUPCAKES
Try saying no to these little sponges with frosting and clever bird decoration made with chocolate eggs
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 15
Steps:
- Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla. Whizz the sugar with the coconut in a food processor until very finely ground. Tip into a big mixing bowl with the flour and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.
- Spoon into the cases (they will be quite full) and bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack (keep the oven on).
- Spread the shredded coconut on a baking tray and put in the oven for about 10 mins to lightly toast - stir halfway through. Cool. To make the frosting, put the chocolate, butter and icing sugar in a big bowl and beat together with an electric whisk until just combined.
- Spread some of the frosting generously over the top of the cooled cakes - you don't have to go right to the edges. Once you've done all 12, scrape the rest of the icing into a piping bag fitted with a 1-2cm nozzle, and pipe a ring around the top edge to make a nest. Roll in the cooled coconut to roughly coat.
- Turn each mini egg into a baby chick by moulding little beaks from the orange or yellow icing and sticking on with a little runny black icing when you add the eyes. Stick baby chicks into the middle of each cake and enjoy.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
FROSTED WHITE CHOCOLATE EASTER CAKE
A slice of this madeira-style cake is wonderful with a morning cup of tea or coffee
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/fan 140C/gas 3. Grease a deep 23cm cake tin and line the base with greaseproof paper. Place the butter, white chocolate, milk and vanilla extract in a small saucepan, then heat gently, stirring, until melted. Combine the flour, bicarb and sugar in a large bowl with a pinch of salt, then stir in the melted ingredients and eggs until smooth. Pour the batter into the tin, then bake for 1 hr, or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin. Once cool, the cake can be wrapped in cling film and foil, then frozen for up to 1 month.
- To make the frosting, beat together the Philadelphia, butter and icing sugar until smooth. Spread over the cake, then decorate with mini eggs.
Nutrition Facts : Calories 770 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 58 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.04 milligram of sodium
COCONUT CAKE WITH WHITE CHOCOLATE FROSTING
A delicious EASY cake mix base recipe I got from the Pillsbury website. I did make some changes in mine with the ingredients I had at home. This is the original recipe below. My changes made it more of a Mounds candy bar cake. Instead of white chocolate I used semi sweet chocolate chips and I also added coconut extract to the frosting. In the future I will also add coconut extract to the cake mix as will.
Provided by ShayLyne81
Categories Dessert
Time 45m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 9
Steps:
- 1 Heat oven to 350°F for shiny metal or glass pan (or 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.
- 2 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. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.
- 3 Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- 4 Meanwhile, in 2-quart bowl, microwave vanilla baking 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 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.).
- 5 Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered at room temperature.
Nutrition Facts : Calories 370, Fat 17.1, SaturatedFat 11, Cholesterol 12.4, Sodium 299.9, Carbohydrate 52.4, Fiber 1, Sugar 40.4, Protein 3.6
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.
WHITE CHRISTMAS COCONUT SHEET CAKE
Make and share this White Christmas Coconut Sheet Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Combine the first 4 ingredients and 1/2 cup water in a big bowl; beat on low speed with an electric mixer 1 minute.
- Increase speed to medium, and beat 1 1/2 minutes.
- Spread batter into a greased and floured 13 x 9 inch baking pan.
- Bake for 35 minutes or until a pick comes out clean.
- Remove pan to a wire rack; spread lemon curd over hot cake.
- Let cool completely in pan on a wire rack (cake will sink slightly in the center).
- Microwave white chocolate in a small microwave safe bowl on HIGH for 1 minute or until melted, stirring after 30 seconds.
- Stir in sour cream; cover and chill 30 minutes.
- Beating whipping cream and powdered sugar in a big bowl on medium speed until stiff peaks form.
- Add in white chocolate mixture, and beat at low speed just until combined.
- Spread whipped cream topping over cake; sprinkle with coconut.
- Cover and chill 8 hours; garnish each serving with a cherry and lemon zest.
- Store in the refrigerator.
Nutrition Facts : Calories 412.8, Fat 27.7, SaturatedFat 17.8, Cholesterol 76.6, Sodium 273.8, Carbohydrate 38.4, Fiber 2.5, Sugar 27.2, Protein 5
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