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Coconut Cake with White Chocolate Frosting
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Prep Time:
25 minutes
Total Time:
2 hours
Indulgent coconut cake crowned with easy microwave white chocolate frosting.
Ingredients:
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 1 box Betty Crocker™ Super Moist™ 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
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and lightly spray the bottom of a 13x9-inch pan with baking spray containing flour. Set aside 1/3 cup of coconut milk for the frosting.
  • In a large bowl, use an electric mixer to beat together the cake mix, 1 1/3 cups of coconut milk, water, and egg whites on low speed for 30 seconds, then switch to medium speed for 2 minutes, scraping the bowl occasionally. Once mixed well, stir in 1/2 cup of coconut until fully combined. Pour the batter into the pan. Enjoy!
  • Follow the baking instructions on the box for a 13x9-inch pan. Allow the dish to cool fully, which takes about 1 hour.
  • In a 2-quart bowl, microwave vanilla baking chips uncovered on High for about 30 seconds until melted. Stir until smooth. If chips are not completely melted, microwave for an additional 15 seconds. Stir in powdered sugar, butter, reserved 1/3 cup coconut milk, and vanilla. Cover and refrigerate for 30 to 60 minutes. If frosting becomes too firm, microwave uncovered on High for 10 to 15 seconds to soften, then stir until smooth.
  • Cover the cake with a generous layer of frosting, then sprinkle 1/4 cup of coconut over the top. Store the cake loosely covered.

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