Saturday, May 25, 2013

♥ Coconut Cake with White Chocolate Frosting

Coconut Cake with White Chocolate Frosting

1 can (14 oz) coconut milk (not cream of coconut)
1 box Betty Crocker® SuperMoist® white cake mix
1/4 cup water
3 egg whites
1/2 cup flaked coconut
1 cup white vanilla baking chips (6 oz)
1 3/4 cups powdered sugar
1/3 cup butter, softened
1/2 teaspoon vanilla

Heat oven to 350 (325°F for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with baking spray with flour. Or if you are making a layer cake, use two round cake pans. Reserve 1/3 cup coconut milk for frosting.

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, then on medium speed 2 minutes, scraping bowl occasionally. Stir in the coconut until well combined. Pour into pan. Bake as directed on box. Cool completely; about 1 hour.

Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High about 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.)

Spread frosting over cake. Decorate with strawberries.

Recipe slightly adapted from

image Credit: Donna Diegel from the Examiner

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