Coconut Cake With White Chocolate Frosting – a delicious recipe with coconut milk, white cake, water, egg whites, coconut, white chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour).
2
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.
3
Bake about 30 minutes, remove from oven and let cool completely, about an hour.
4
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.
5
Spread frosting over cake; sprinkle with remaining coconut. Store loosely covered at room temperature.
695
kcal
Calories
37
g
Fat
80
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (14 ounce) can coconut milk, 1 (18 1/4 ounce) 'super moist' white cake mix, 1/4 cup water, 3 egg whites, and more.
Yes, Coconut Cake With White Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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