White Chocolate Coconut Cake Food

WHITE CHOCOLATE COCONUT 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!

WHITE CHOCOLATE COCONUT CAKE

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.

WHITE CHOCOLATE AND COCONUT MUG CAKE

Steps:

• In a bowl, whisk together the milk, butter, vanilla and salt. Add the cake mix and whisk until no lumps remain. Add the chocolate chips and pour into a microwave-safe mug. Microwave on high until puffed up and firm, about 2 minutes 10 seconds. Let cool for 5 minutes.
• Top the cake with coconut whipped cream and toasted coconut.
• Open the can of coconut milk, scoop out the solid coconut cream on top and put in a stand mixer with the sugar. Beat on high until stiff peaks form, 5 to 10 minutes.

WHITE COCONUT CAKE

Steps:

• Preheat oven to 325 degrees F.
• Make the rum syrup. In a small saucepan heat the water, rum, coconut extract and sugar until the sugar dissolves completely. Simmer for 5 minutes then remove from heat.
• Sift together dry ingredients: cake flour, baking powder, and salt and set aside. Line and grease two 9-inch cake pans with butter then dust lightly with flour.
• In a bench-top mixer (with the paddle attachment), cream butter and sugar until pale in color and light and fluffy - about 2 to 3 minutes. Scrape down the sides with a rubber spatula then with the mixer on low add eggs 1 at a time. Mix for 2 to 3 minutes. Add the milk, coconut and vanilla extract and mix on low until combined. Gradually add the flour mixture, scraping down the sides, if necessary. Once flour is fully incorporated stop the mixer.
• Divide batter evenly amongst the 2 cake pans and bake in the center of the oven for 40 to 50 minutes until a cake tester inserted into the center comes out clean. When done, transfer cakes to wire racks and allow to cool completely.
• Remove paper lining then carefully cut each cake in half horizontally using a bread knife. Remove the domed top off 1 of the halves so you have 3 flat disks and 1 domed disk (this will be the top layer).
• Assemble the cake directly on your platter by layering 1 of the disks on the plate as a base. Using a pastry brush, wet the layer evenly with the rum syrup then spread with a 1/2-inch of coconut cream. Repeat this process of wetting and spreading until you reach the 4th top layer which will be the domed disk. Place on top and lightly wet the entire cake with remaining rum mixture. Cover the rest of the cake with the frosting and sprinkle all over with coconut flakes.
• Set in the refrigerator for 1 hour before serving.
• In a stand mixer fitted with whip attachment, whip the butter until light and fluffy. Add the sugar, 1 cup at a time, until fully incorporated. Add the coconut and vanilla extracts and pinch salt and blend just until incorporated. Refrigerate until needed, but no longer than 20 minutes.

TROPICAL WHITE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
• Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.
• Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.

WHITE CHOCOLATE CAKE

Steps:

• Melt chocolate over hot, not boiling water.
• Cool slightly and add vanilla.
• Cream butter and 1 cup sugar until light and fluffy.
• Add chocolate.
• Add egg yolks, one at a time, mixing after each addition.
• Sift dry ingredients together and add alternately with buttermilk.
• Stir in pecans and coconut (optional).
• Mix only enough to blend.
• Whip egg whites and second cup of sugar to a soft peak.
• Gently fold whipped egg whites into chocolate mixture.
• Pour into a 9x13 pan or 2 8" round pans.
• Bake at 350~ for 40-45 minutes or until done.
• White Chocolate Icing: In medium saucepan combine melted chocolate and flour (all-purpose).
• Blend in milk, cook over medium heat, stirring constantly until thick.
• Cool completely.
• In large mixing bowl cream butter, sugar and vanilla.
• Beat until light and fluffy.
• Gradually add completely cooled chocolate mixture.
• Beat until well blend.
• Do not over-mix or it will become soupy.
• Spread between layers, on top and on sides of cake.
• Sprinkle cake with coconut or with anything else that you like.

COCONUT CAKE WITH WHITE CHOCOLATE FROSTING

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.

COCONUT CAKE WITH WHITE CHOCOLATE FROSTING

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.

WHITE CHOCOLATE POUND CAKE

Steps:

• Heat oven to 350°F.
• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
• Add remaining ingredients. Beat with mixer until blended.
• Pour into greased and floured 12-inch fluted tube pan or 10-inch tube pan.
• Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.

WHITE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
• Chop four squares of the white chocolate and melted 4 of the others. Set aside.
• In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
• Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
• Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
• Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

BEST WHITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
• Sift flour, baking powder, and salt together into a medium bowl.
• Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
• Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
• Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
• Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
• Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.

WHITE CAKE WITH COCONUT, PECAN AND CHOCOLATE CHIP FROSTING

Steps:

• Make cake:
• Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Using electric mixer, beat sugar and vegetable shortening in large bowl to blend. Beat in eggs and egg whites, then milk and vanilla extract. Add flour and beat just until blended. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan.
• Make frosting:
• Combine first 6 ingredients in heavy large saucepan. Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes. Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes.
• Spread warm frosting over cake in pan. Let cool completely. Sprinkle chocolate chips over cake, pressing gently to adhere. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)