Number Of Ingredients 17 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!
Yield Yields one 9-inch cake Number Of Ingredients 22 Steps:
Position the racks in the upper and lower thirds of the oven and heat the oven to 325°F. Coat the bottom and sides of four 9-inch round cake pans with nonstick baking spray and line with parchment circles. Sift together the flour, baking powder, and salt into a medium bowl. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Sprinkle the coconut into the bowl and beat until well combined. Add the eggs one at a time, mixing well after each addition. Pour in the melted chocolate and mix well. Scrape the sides and bottom of the bowl and mix for about 15 seconds. Scrape the bowl once more. Alternately add the dry ingredients and evaporated milk in batches, beating until thoroughly combined. Divide the batter equally among the prepared cake pans, spreading it evenly. Place two pans on each oven rack and bake for 20 minutes. Rotate the pans and bake for 10 to 15 minutes, until the cakes are lightly golden and a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes in the pans on cooling racks, then remove, peel off the parchment, and cool completely on the racks. Wrap the cakes in plastic wrap and refrigerate until you are ready to assemble the cake. In the bowl of the stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter on medium speed until very soft and creamy, about 4 minutes. Scrape the sides and bottom of the bowl and beat for an additional minute. Add the confectioners’ sugar and beat for 1 minute. Pour in the corn syrup and passion fruit puree and mix until thoroughly incorporated. Scrape the sides and bottom of the bowl and beat on low speed as you stream in the melted white chocolate. Add the salt and continue beating until the buttercream is light and fluffy, about 3 minutes. Scrape the bowl once more and beat for 30 seconds on medium-high speed. Set aside. In the bowl of the stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter on medium speed until very soft and creamy, about 3 minutes. Scrape the sides and bottom of the bowl and beat for 1 minute. Add the confectioners’ sugar and beat for 1 minute. Pour in the corn syrup and vanilla and mix until thoroughly incorporated. Scrape the sides and bottom of the bowl and beat on low speed as you stream in the melted white chocolate. Add the salt and continue beating until the buttercream is shiny and fluffy, about 3 minutes. Scrape the bowl once more and beat for 30 seconds on medium-high speed. Place one layer top side up on a cake stand or turntable. Slide four strips of parchment under the edges of the cake to catch any stray frosting. Using an offset spatula, spread one-third of the passion fruit buttercream evenly over the surface. Repeat with 2 more cake layers and the remaining passion fruit buttercream. Place the fourth cake layer on top and refrigerate the cake, uncovered, for 15 minutes so the buttercream sets and the layers adhere to each other. Using an offset spatula, frost the sides and top of the cake with the white chocolate buttercream. Take a handful of coconut at a time and press onto the sides of the cake until the sides are covered. Sprinkle the remaining coconut on top of the cake. Chill for at least 30 minutes before serving. The finished cake can be stored, lightly covered, in the refrigerator for up to 2 days.
Time 50m Yield 12 servings. Number Of Ingredients 11 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.
Time 1h10m Yield 10 to 12 servings Number Of Ingredients 24 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.
Time 15m Yield 1 serving Number Of Ingredients 10 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.
Time 1h30m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch round cake pan. Cream sugar and butter together in a large mixing bowl until light and fluffy; scrape down the sides of the bowl. Add egg, coconut flavoring, baking powder, and salt; beat for 1 minute and scrape the bowl. Beat in coconut milk until combined. Stir in flour until combined. Scrape down the sides of the bowl, then beat for 3 minutes. Pour batter into the prepared pan and spread until smooth. Drop the pan from 2 inches above the counter a few times to eliminate any large air pockets. Bake in the preheated oven until the sides of the cake pull away from the pan and a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 30 minutes or longer. Meanwhile, bring cream to a full boil, watching carefully to prevent scorching. Remove pan from the heat and add white chocolate; stir until chocolate melts and mixture is smooth. Place in the refrigerator until thoroughly chilled, about 30 minutes. Remove chocolate mixture from the refrigerator and beat with an electric mixer until light and fluffy. Frost the cooled cake and sprinkle with toasted coconut.
Time 2h Yield 15 Number Of Ingredients 9 Steps:
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. 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. Bake as directed on box for 13x9-inch pan. 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. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered.
Time 10m Yield 2-1/2 cups or 20 servings, 2 Tbsp. each Number Of Ingredients 5 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.
Time 1h5m Yield 16 servings. Number Of Ingredients 10 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.
Time 2h25m Yield 15 serving(s) Number Of Ingredients 9 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.
More about “white chocolate coconut cake recipes”
Time 55m Yield 12 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Sift together the 2 1/2 cups flour, baking soda, baking powder and salt. Set aside. In small saucepan, melt 6 ounces white chocolate and hot water over low heat. Stir until smooth, and allow to cool to room temperature. In a large bowl, cream 1 cup butter and 1 1/2 cup sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Stir in flour mixture alternately with buttermilk. Mix in melted white chocolate. Pour batter into two 9 inch round cake pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. To make Frosting: In a medium bowl, combine 6 ounces white chocolate, 2 1/2 tablespoons flour and 1 cup milk. Cook over medium heat, stirring constantly, until mixture is very thick. Cool completely. In large bowl, cream 1 cup butter, 1 cup sugar and 1 teaspoon vanilla; beat until light and fluffy. Gradually add cooled white chocolate mixture. Beat at high speed until it is the consistency of whipped cream. Spread between layers, on top and sides of cake.
