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Coconut Cake with White Chocolate Frosting

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Coconut Cake with White Chocolate Frosting
  • Prep 25 min
  • Total 2 hr 0 min
  • Servings 15
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White on white is just right! Top a tender coconut cake with a white chocolate frosting that's prepared in the microwave.
Apr 20, 2011

Ingredients

  • 1 can (400 mL) coconut milk
  • 1 box Betty Crocker* SuperMoist* White Cake Mix
  • 1/4 cup (50 mL) water
  • 3 egg whites
  • 3/4 cup (175 mL) flaked coconut
  • 1 cup (250 mL) white vanilla baking chips
  • 1 3/4 cups (425 mL) icing sugar
  • 1/3 cup (75 mL) butter or margarine, softened
  • 1/2 tsp (2 mL) vanilla

Steps

  • 1
    Heat oven to 350ºF for shiny metal or glass pan (or 325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with nonstick baking spray. 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 centre 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 icing 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.

Expert Tips

  • Tip 1
    Kitchen Tip: Don't waste those egg yolks! Place them in a small container, adding enough water to cover yolks completely (to prevent drying). Cover tightly and refrigerate up to 24 hours. Drain water before using.
  • Tip 2
    Substitution: Regular flaked coconut can be used instead of the large flakes.

Nutrition Information

No nutrition information available for this recipe
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