Ingredients for Coconut Cake With White Chocolate Frosting
- 1 1/3 cups coconut milk (reserve 1/3 cup for frosting)
- White Cake Mix
- 1/2 cup water
- 3 large egg whites
- Sweetened Flaked Coconut
- White Chocolate Chips
- 1 cup powdered sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
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How to Make Coconut Cake With White Chocolate Frosting
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine 1 box (15.25 oz) white cake mix, 1 1/3 cups coconut milk, 1/2 cup water, and 3 large egg whites.
- Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes.
- Stir in 1/2 cup shredded sweetened coconut until well combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Remove from oven and let cool completely in the pan before frosting.
- While the cake cools, prepare the frosting: In a microwave-safe bowl, combine 12 oz white chocolate chips.
- Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
- Stir in 1 cup powdered sugar, 1/2 cup (1 stick) unsalted butter, softened, 1/3 cup reserved coconut milk and 1 teaspoon vanilla extract until smooth and creamy.
- Cover and refrigerate for at least 30 minutes to allow the frosting to set.
- Once the cake is completely cool, frost the top evenly with the white chocolate frosting.
- Sprinkle with the remaining 1/4 cup shredded sweetened coconut.
- Store loosely covered at room temperature.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
172g
Fat
55g
Carbs
17g
