WHITE CHOCOLATE COCONUT CAKE
This eye-catching cake is my own creation. The white "snowball" look makes it the perfect choice for a holiday celebration. -Greta Kirby, Carthage, Tennessee
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 625 calories, Fat 32g fat (23g saturated fat), Cholesterol 36mg cholesterol, Sodium 436mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT CAKE WITH WHITE CHOCOLATE FROSTING
Coconut and white chocolate - yum! From Betty Crocker mini-recipe mag. Posted for safekeeping. Prep/cooking times are an estimate.
Provided by KlynnPadilla
Categories Dessert
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.
Nutrition Facts : Calories 379.9, Fat 18.1, SaturatedFat 11.2, Cholesterol 12.4, Sodium 307.2, Carbohydrate 52.4, Fiber 1.1, Sugar 43.1, Protein 3.9
WHITE CHOCOLATE COCONUT DREAM
Steps:
- Crust Preparation:
- Preheat oven to 450 degrees F.
- Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
- Filling Preparation:
- Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
- White Chocolate Mousse Preparation:
- Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
- Assembly:
- Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.
WHITE COCONUT CAKE
Provided by Tyler Florence
Categories dessert
Time 4h15m
Yield One 4-layer cake
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F.
- Make the rum syrup. In a small saucepan heat the water, rum, coconut extract and sugar until the sugar dissolves completely. Simmer for 5 minutes then remove from heat.
- Sift together dry ingredients: cake flour, baking powder, and salt and set aside. Line and grease two 9-inch cake pans with butter then dust lightly with flour.
- In a bench-top mixer (with the paddle attachment), cream butter and sugar until pale in color and light and fluffy - about 2 to 3 minutes. Scrape down the sides with a rubber spatula then with the mixer on low add eggs 1 at a time. Mix for 2 to 3 minutes. Add the milk, coconut and vanilla extract and mix on low until combined. Gradually add the flour mixture, scraping down the sides, if necessary. Once flour is fully incorporated stop the mixer.
- Divide batter evenly amongst the 2 cake pans and bake in the center of the oven for 40 to 50 minutes until a cake tester inserted into the center comes out clean. When done, transfer cakes to wire racks and allow to cool completely.
- Remove paper lining then carefully cut each cake in half horizontally using a bread knife. Remove the domed top off 1 of the halves so you have 3 flat disks and 1 domed disk (this will be the top layer).
- Assemble the cake directly on your platter by layering 1 of the disks on the plate as a base. Using a pastry brush, wet the layer evenly with the rum syrup then spread with a 1/2-inch of coconut cream. Repeat this process of wetting and spreading until you reach the 4th top layer which will be the domed disk. Place on top and lightly wet the entire cake with remaining rum mixture. Cover the rest of the cake with the frosting and sprinkle all over with coconut flakes.
- Set in the refrigerator for 1 hour before serving.
- In a stand mixer fitted with whip attachment, whip the butter until light and fluffy. Add the sugar, 1 cup at a time, until fully incorporated. Add the coconut and vanilla extracts and pinch salt and blend just until incorporated. Refrigerate until needed, but no longer than 20 minutes.
WHITE CHOCOLATE COCONUT CAKE WITH MACERATED MIXED BERRIES
Provided by Bobby Flay
Categories dessert
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.
WHITE CHOCOLATE AND COCONUT MUG CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
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.
WHITE CHOCOLATE-COCONUT CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 cupcakes
Number Of Ingredients 0
Steps:
- For the cupcakes: Whisk 1 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. In a separate bowl, beat 1 stick softened butter and 1 cup granulated sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 2 eggs, one at a time, then 1/2 teaspoon coconut extract. Beat in the flour mixture on low speed in three batches, alternating with 1/2 cup unsweetened coconut milk. Beat on medium-high speed until just combined. Divide among 12 lined muffin cups. Bake at 350˚ until the tops spring back when pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- For the frosting: Pulse 2 sticks softened butter, 2 cups confectioners' sugar, 8 ounces melted white chocolate and 3 tablespoons unsweetened coconut milk in a food processor until smooth. Frost the cupcakes. Top with shredded coconut.
EASTER NEST COCONUT & WHITE CHOCOLATE CUPCAKES
Try saying no to these little sponges with frosting and clever bird decoration made with chocolate eggs
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 15
Steps:
- Line a 12-hole muffin tin with paper cases and heat oven to 180C/160C fan/gas 4. Whisk together the eggs, milk and vanilla. Whizz the sugar with the coconut in a food processor until very finely ground. Tip into a big mixing bowl with the flour and mix. Add the whisked egg mixture, melted butter and chocolate, then stir together until smooth.
- Spoon into the cases (they will be quite full) and bake for 18-20 mins on a middle shelf until golden and a skewer poked into the middle comes out clean. Cool the cakes on a wire rack (keep the oven on).
- Spread the shredded coconut on a baking tray and put in the oven for about 10 mins to lightly toast - stir halfway through. Cool. To make the frosting, put the chocolate, butter and icing sugar in a big bowl and beat together with an electric whisk until just combined.
- Spread some of the frosting generously over the top of the cooled cakes - you don't have to go right to the edges. Once you've done all 12, scrape the rest of the icing into a piping bag fitted with a 1-2cm nozzle, and pipe a ring around the top edge to make a nest. Roll in the cooled coconut to roughly coat.
- Turn each mini egg into a baby chick by moulding little beaks from the orange or yellow icing and sticking on with a little runny black icing when you add the eyes. Stick baby chicks into the middle of each cake and enjoy.
Nutrition Facts : Calories 499 calories, Fat 29 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
WHITE CHOCOLATE COCONUT FROSTING
Make and share this White Chocolate Coconut Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 8m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Cream together the butter, powdered sugar, and milk in a medium bowl using an electric mixer on low speed until well blended.
- Increase mixer speed to medium and beat for 30 seconds, or until smooth.
- Blend in the melted chocolate.
- Stir in the coconut.
- Use frosting as desired.
Nutrition Facts : Calories 1586.2, Fat 109.7, SaturatedFat 76.3, Cholesterol 173.5, Sodium 714.1, Carbohydrate 153.6, Fiber 3.7, Sugar 147.5, Protein 7
WHITE CHOCOLATE & RASPBERRY CAKE
John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge
Provided by John Whaite
Categories Afternoon tea
Time 45m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
- When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
- Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
- To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
- When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
WHITE CHOCOLATE-COCONUT LAYER CAKE
This cake is special to me because I took a recipe I had been making for years and added my own touches. I incorporated fresh peaches and macadamia nuts to the batter. I also switched from dark to white chocolate. My family gave the results a thumb's up. -Darl Collins, Marklevile, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Line three 8-in. round baking pans with parchment; coat paper with cooking spray and set aside., In a small bowl, melt chocolate; set aside., In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Sift flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Pat peaches dry with paper towels. Fold peaches, chocolate and macadamia nuts into batter. Divide among prepared pans., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely., For frosting, in a microwave, melt chocolate with cream; cool to room temperature. In a large bowl, beat butter and extract until fluffy; add cooled chocolate mixture. Gradually beat in confectioners' sugar., Spread between layers and over top and sides of cake. Sprinkle with coconut and macadamia nuts.
Nutrition Facts :
WHITE CHOCOLATE-COCONUT CHEESECAKE
This is a recipe that was much lauded in CT. I am posting it here cause I'll lose it otherwise. From Chocolatier, February/March, 1994.
Provided by evelynathens
Categories Cheesecake
Time 2h20m
Yield 1 9inch cheesecake
Number Of Ingredients 20
Steps:
- Make the chocolate macadamia nut crust: Position a rack in the center of the oven and preheat to 350 degrees F; remove the side from a 9-by-3-inch springform pan; trim a 9-inch cardboard circle cake circle so that it fits within the curved lip of the bottom of the springform pan; cover the bottom of the pan with a piece of aluminum foil, leaving a 2-inch overhang all around the edge; carefully attach the side of the pan (lining the bottom of the pan this way will give the cheesecake an even flat base, making it easy to remove from the pan).
- In a medium bowl, stir together the chocolate wafer crumbs, ground macadamia nuts, and toasted coconut; add the melted butter and mix well; press the mixture evenly onto the bottom of the prepared pan.
- Bake for 10 to 12 minutes, until the crust is puffy and bounces back when gently presses with a finger; cool on a wire rack.
- Prepare the coconut topping: In a medium bowl, using a wire whisk stir together the toasted coconut, flour and salt; add the butter cubes and with your fingers toss to distribute thoroughly; chill until ready to bake the cheesecake.
- Make the filling: Position a rack in the lower third of the oven and reduce the oven temperature to 325 degrees F; using two large pieces of heavy duty aluminum foil, tightly wrap the outside of the pan.
- In a medium saucepan combine the milk and the toasted coconut and bring to a boil; reduce the heat and simmer for 5 minutes; remove the pan from the heat and cover; steep the mixture for 30 minutes; strain the coconut milk, pressing the solids to extract all of the coconut; you should have 3/4 cup of liquid.
- In the 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the cream cheese at low speed for 1 minute, until creamy; gradually add the sugar in a steady stream and beat at medium speed until blended; add the cornstarch; scrape down the side of the bowl, and beat 30 seconds longer; at medium-low speed, one at a time, add the eggs, beating well after each addition; gradually add the strained coconut milk and beat until blended; beat in the vanilla and the rum.
- Pour the filling into the prepared pan; sprinkle the white chocolate chunks evenly over the filling; sprinkle the prepared coconut topping over the center of the cheesecake, leaving a 1-inch plain border around the rim of the cheesecake.
- Place the cheesecake in a high-sided roasting pan on the lower rack of the oven; pour boiling water into the roasting pan so that the water comes half way up the side of the springform pan; bake the cheesecake for 70 to 80 minutes, until the sides are puffy and the center quivers; leave the cheesecake in the pan in the oven and turn off the oven; prop open the door of the oven with a wooden spoon and allow the cheesecake to cool down slowly in the oven for 30 minutes.
- Remove the cheesecake from the roasting pan and remove the foil from around the outside of the springform pan; run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan; this will prevent the top of the cheesecake from cracking; cool the cheesecake in the pan set on a wire rack; refrigerate uncovered for at least 8 hours or overnight.
- Garnish the cheesecake: Run a thin-bladed knife around the inside of the pan to release the cheesecake from the side of the pan; unclamp and remove the side of the springform pan; gently press the chocolate wafer crumbs onto the side of the cheesecake; dust the top with confectioner's sugar and decorate with white chocolate curls.
- Slide a metal cake spatula under the cheesecake to loosen it from the bottom of the springform pan; slide two long metal cake spatulas underneath the cheesecake and transfer it to a serving plate.
- Cut the cheesecake with a sharp, thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice.
PECAN WHITE CHOCOLATE CAKE
This recipe comes from a small-town cookbook, which I received as a wedding gift from my dear Aunt Virginia. Coconut and creamy frosting give each slice the flavor of white German chocolate cake. -Jewell Tweedt, Council Bluffs, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 15 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in white chocolate and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold into batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, cream the butter and cream cheese. Gradually beat in confectioners' sugar, white chocolate and vanilla until light and fluffy. Fold in pecans. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 747 calories, Fat 43g fat (21g saturated fat), Cholesterol 124mg cholesterol, Sodium 382mg sodium, Carbohydrate 86g carbohydrate (63g sugars, Fiber 2g fiber), Protein 8g protein.
TROPICAL WHITE CHOCOLATE POUND CAKE
Pineapple and coconut add tropical taste to this moist, luscious pound cake made with sour cream and white chocolate.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield Makes 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
- Mix flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
COCONUT CAKE WITH WHITE CHOCOLATE FROSTING
My husband adores coconut but not so much cake. When I take this beauty to family potlucks, he gets his coconut, too. -Sharon Rehm, New Blaine, Arkansas
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 500 calories, Fat 31g fat (21g saturated fat), Cholesterol 76mg cholesterol, Sodium 341mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY COCONUT CAKE WITH WHITE CHOCOLATE ICING
I made this cake from a vision, lol. I have seen these things called "Dream Bars" up on this site that have raspberry and coconut flavors mixed in them, and I just couldn't help but want to make a cake that had the same flavorings. When I first made it, I was really nervous when I took it out of the oven because it began to fall, but little did I know that it had turning into an incredibly moist, sponge-like cake. It soaks up the raspberry jam and takes up the flavor and color of it. It is really a pretty cake, and very tasty I might add. I hope you enjoy it!
Provided by MizEmerilLagasse
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F then grease and flour two 9" cake pans, set side.
- In a very clean glass or metal bowl, beat the egg whites and the 2 tablespoons sugar, with an electric mixer, until stiff peaks have formed, set aside.
- In a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
- Add the coconut milk and vanilla then beat until well combined.
- Sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
- Evenly spread the batter between the two pans then bake for 15-20 minutes in the preheated oven or until a toothpick comes out clean.
- Allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
- Meanwhile, in a small bowl, add the 1/4 cup white chocolate chips and the whipping cream, melt in the microwave for 1 minute on 50% heat.
- For the icing:.
- Add the 1/8 cup white chocolate chips and stir until all have melted (it may take a minute or two).
- In a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
- Add the white chocolate to the shorten mixture and beat until combined then add the rest of the sugar (if it is too thick, just add more whipping cream).
- To assemble the cake:.
- Cut the 2 cakes in half to make a top and bottom.
- Place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
- Stir the raspberry jam the pour 1/3 of it unto the bottom layer then spread it out evenly and place the top of that cake on top.
- Spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
- Spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
- Spread on the icing on the sides of the cake then the top.
- Pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
- ENJOY!
Nutrition Facts : Calories 1224.1, Fat 67.6, SaturatedFat 25.8, Cholesterol 9.4, Sodium 379.4, Carbohydrate 152.6, Fiber 1.5, Sugar 113.9, Protein 6.9
WHITE CHOCOLATE COCONUT BANANA SNACK CAKE
Make and share this White Chocolate Coconut Banana Snack Cake recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Mix butter, eggs, vanilla and sugars together in a large bowl until smooth.
- Add bananas and combine.
- Add powder, soda, salt and flour. Combine well.
- Fold in chocolate and coconut.
- Pour into a greased or sprayed 9"x13" pan.
- Bake at 350F for 30-40 minutes.
Nutrition Facts : Calories 174.9, Fat 8.6, SaturatedFat 6, Cholesterol 28.3, Sodium 128.4, Carbohydrate 23.2, Fiber 1.4, Sugar 12.8, Protein 2.3
SNOWY COCONUT LOAF CAKE
Have the kids help you make this snowy coconut loaf cake. Decorate with coconut shavings, 'snowballs', and anything else you like
Provided by Cassie Best
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin (ours measured 10 x 21 x 5cm) and line the base with a long strip of baking parchment that overhangs the sides.
- Put the butter, coconut milk, sugar, flour, eggs, coconut extract (if using) and desiccated coconut in a large bowl and beat with an electric whisk until combined. Scrape into the prepared tin and level the top with a spatula or the back of a spoon. Bake for 55 mins-1 hr, or until the cake is risen and golden brown and a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for another 5-10 mins, then check again. Leave to cool in the tin for 10 mins, then lift the cake out onto a wire rack, using the parchment to help you. Leave to cool completely. The cooled cake will keep in the freezer, well wrapped, for up to two months.
- To make the icing, beat the butter, sugar, coconut milk and coconut extract, if using, in a bowl until smooth and creamy. Spread over the top of the cake using a palette knife or the back of a spoon, then scatter over a generous layer of coconut chips. Decorate with white chocolate truffle 'snowballs' or large white sprinkles, if you like.
Nutrition Facts : Calories 589 calories, Fat 32 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
WHITE CHOCOLATE-COCONUT FROSTING
Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes.
Provided by My Food and Family
Categories Recipes
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.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 14 g, Protein 1 g
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From canadianliving.com
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From butterbaking.com
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From willcookforsmiles.com
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From bbcgoodfood.com
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