White Chocolate Coconut Cake Food

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.

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.

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.

CHOCOLATE COCONUT CAKE

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.

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.

WHITE CHOCOLATE COCONUT CAKE WITH MACERATED MIXED BERRIES

Steps:

• Preheat oven to 350 degrees F. Spray 2 (9-inch) round cake pans with non-stick spray and line the bottom of each with parchment paper.
• Place coconut milk and butter in a small saucepan and heat over low heat.
• Place yolks, eggs, and sugar in a large bowl and place over a pot of simmering water. Whip until tripled in volume.
• Sift together the flour, baking powder and salt. Fold the flour mixture into the eggs in 3 installments and then gently fold in the milk mixture. Fold in the coconut and divide the mixture evenly between the 2 pans.
• Bake for 20 to 25 minutes or until the center of the cake springs back when gently pushed. Cool on a baking rack then gently remove from the pan. Slice the cakes in 1/2, horizontally, and soak each 1/2, with 1/4 cup of the Rum Simple Syrup.
• Spread 1/2 cup of the Ganache Filling onto each of the 4 layers of cake and stack the layers. Spread the remaining Ganache Filling over the top and side of the cake.
• Place the Coconut Spray mixture in a paint sprayer and spray the entire cake with the mixture.
• Serve Macerated Berries alongside the slices of cake.
• Combine rum and sugar in a small saucepan set over medium-high heat. Cook until the sugar is dissolved. Let cool.
• Place white chocolate in a large bowl. Bring coconut milk and heavy cream to a simmer. Pour the warm milk over the chocolate and let sit 1 minute, then whisk until smooth and fold in the coconut.
• Place rum in a small bowl. Add the gelatin and let dissolve completely. Whip the cream to soft peaks, add the gelatin, and continue whipping just until stiff peaks form. Fold the whipped cream into the ganache.
• Melt the chocolate and cocoa butter in a medium bowl set over a pot of simmering water.
• Mixed berries 1 cup blackberries 1 cup strawberries, halved 1 cup raspberries 3/4 cups sugar 1/4 cup raspberry or black currant liqueur 2 teaspoons vanilla extract
• Place the berries in a medium bowl. Add the sugar, liqueur, and vanilla, cover the bowl with plastic wrap and let sit at room temperature for 1 hour.

WHITE CHOCOLATE-COCONUT CUPCAKES

Steps:

• For the cupcakes: Whisk 1 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate bowl, beat 1 stick softened butter and 1 cup granulated sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 2 eggs, one at a time, then 1/2 teaspoon coconut extract. Beat in the flour mixture on low speed in three batches, alternating with 1/2 cup unsweetened coconut milk. Beat on medium-high speed until just combined. Divide among 12 lined muffin cups. Bake at 350˚ until the tops spring back when pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
• For the frosting: Pulse 2 sticks softened butter, 2 cups confectioners' sugar, 8 ounces melted white chocolate and 3 tablespoons unsweetened coconut milk in a food processor until smooth. Frost the cupcakes. Top with shredded coconut.

WHITE CHOCOLATE-COCONUT LAYER CAKE

Steps:

• Line three 8-in. round baking pans with parchment; coat paper with cooking spray and set aside., In a small bowl, melt chocolate; set aside., In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Sift flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Pat peaches dry with paper towels. Fold peaches, chocolate and macadamia nuts into batter. Divide among prepared pans., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate with cream; cool to room temperature. In a large bowl, beat butter and extract until fluffy; add cooled chocolate mixture. Gradually beat in confectioners' sugar., Spread between layers and over top and sides of cake. Sprinkle with coconut and macadamia nuts.

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.

EASTER NEST COCONUT & WHITE CHOCOLATE CUPCAKES

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.

COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING

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.)

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.

RASPBERRY COCONUT CAKE WITH WHITE CHOCOLATE ICING

Steps:

• Preheat oven to 350°F then grease and flour two 9" cake pans, set side.
• In a very clean glass or metal bowl, beat the egg whites and the 2 tablespoons sugar, with an electric mixer, until stiff peaks have formed, set aside.
• In a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
• Add the coconut milk and vanilla then beat until well combined.
• Sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
• Evenly spread the batter between the two pans then bake for 15-20 minutes in the preheated oven or until a toothpick comes out clean.
• Allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
• Meanwhile, in a small bowl, add the 1/4 cup white chocolate chips and the whipping cream, melt in the microwave for 1 minute on 50% heat.
• For the icing:.
• Add the 1/8 cup white chocolate chips and stir until all have melted (it may take a minute or two).
• In a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
• Add the white chocolate to the shorten mixture and beat until combined then add the rest of the sugar (if it is too thick, just add more whipping cream).
• To assemble the cake:.
• Cut the 2 cakes in half to make a top and bottom.
• Place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
• Stir the raspberry jam the pour 1/3 of it unto the bottom layer then spread it out evenly and place the top of that cake on top.
• Spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
• Spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
• Spread on the icing on the sides of the cake then the top.
• Pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
• ENJOY!

WHITE CHOCOLATE-COCONUT CHEESECAKE

Steps:

• Make the chocolate macadamia nut crust: Position a rack in the center of the oven and preheat to 350 degrees F; remove the side from a 9-by-3-inch springform pan; trim a 9-inch cardboard circle cake circle so that it fits within the curved lip of the bottom of the springform pan; cover the bottom of the pan with a piece of aluminum foil, leaving a 2-inch overhang all around the edge; carefully attach the side of the pan (lining the bottom of the pan this way will give the cheesecake an even flat base, making it easy to remove from the pan).
• In a medium bowl, stir together the chocolate wafer crumbs, ground macadamia nuts, and toasted coconut; add the melted butter and mix well; press the mixture evenly onto the bottom of the prepared pan.
• Bake for 10 to 12 minutes, until the crust is puffy and bounces back when gently presses with a finger; cool on a wire rack.
• Prepare the coconut topping: In a medium bowl, using a wire whisk stir together the toasted coconut, flour and salt; add the butter cubes and with your fingers toss to distribute thoroughly; chill until ready to bake the cheesecake.
• Make the filling: Position a rack in the lower third of the oven and reduce the oven temperature to 325 degrees F; using two large pieces of heavy duty aluminum foil, tightly wrap the outside of the pan.
• In a medium saucepan combine the milk and the toasted coconut and bring to a boil; reduce the heat and simmer for 5 minutes; remove the pan from the heat and cover; steep the mixture for 30 minutes; strain the coconut milk, pressing the solids to extract all of the coconut; you should have 3/4 cup of liquid.
• In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at low speed for 1 minute, until creamy; gradually add the sugar in a steady stream and beat at medium speed until blended; add the cornstarch; scrape down the side of the bowl, and beat 30 seconds longer; at medium-low speed, one at a time, add the eggs, beating well after each addition; gradually add the strained coconut milk and beat until blended; beat in the vanilla and the rum.
• Pour the filling into the prepared pan; sprinkle the white chocolate chunks evenly over the filling; sprinkle the prepared coconut topping over the center of the cheesecake, leaving a 1-inch plain border around the rim of the cheesecake.
• Place the cheesecake in a high-sided roasting pan on the lower rack of the oven; pour boiling water into the roasting pan so that the water comes half way up the side of the springform pan; bake the cheesecake for 70 to 80 minutes, until the sides are puffy and the center quivers; leave the cheesecake in the pan in the oven and turn off the oven; prop open the door of the oven with a wooden spoon and allow the cheesecake to cool down slowly in the oven for 30 minutes.
• Remove the cheesecake from the roasting pan and remove the foil from around the outside of the springform pan; run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan; this will prevent the top of the cheesecake from cracking; cool the cheesecake in the pan set on a wire rack; refrigerate uncovered for at least 8 hours or overnight.
• Garnish the cheesecake: Run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan; unclamp and remove the side of the springform pan; gently press the chocolate wafer crumbs onto the side of the cheesecake; dust the top with confectioner's sugar and decorate with white chocolate curls.
• Slide a metal cake spatula under the cheesecake to loosen it from the bottom of the springform pan; slide two long metal cake spatulas underneath the cheesecake and transfer it to a serving plate.
• Cut the cheesecake with a sharp, thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.

WHITE CHOCOLATE-COCONUT FROSTING

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.

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.

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Line a regular sized muffin tin with cupcake papers.
• Sift flour, baking powder and salt together in a bowl.
• In a measuring cup combine egg whites, coconut milk and extracts.
• Cream together sugar and butter with an electric mixer on medium speed.
• Blend until butter lightens in color and texture, 4 minutes.
• Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
• Fold in coconut using a rubber spatula.
• Scoop batter into prepared tin, filling each about 3/4 full.
• Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
• Cool in the pan 5 minutes; remove completely.
• For frosting, beat cream cheese and butter with an electric mixer until smooth.
• Add melted white chocolate and lime juice; beat to blend.
• Add powdered sugar and beat until smooth (it will be gooey).
• Spread 3 Tbsp frosting on each cupcake.
• Top cupcakes with coconut.