Coconut Cake with White Chocolate Frosting

White on white is just right! Top a tender coconut cake with a white chocolate frosting that's prepared in the microwave.

Save and Share

false

( 36 Ratings)

36 Ratings

5 Stars 58%

4 Stars 17%

3 Stars 17%

2 Stars

1 Stars

Member Reviews ( 14 )

36be5a97-1a30-4887-80a6-ba12a40d27c8

Prep Time 25 min
Total Time 2 hr 0 min
Servings 15

Ingredients

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

3/4: cup flaked coconut

1: cup white vanilla baking chips (6 oz)

1 3/4: cups powdered sugar

1/3: cup butter or margarine, softened

1/2: teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 350°F (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, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.
3 Bake as directed on box for 13x9-inch pan. Cool completely; about 1 hour.
4 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.)
5 Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered.

EXPERT TIPS

Expert Tips

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.

Shredded coconut can be used instead of flaked.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 310mg; 310%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 0g 0% Sugars 38g 38% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;