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CHOCOLATE CAKE WITH WHITE CHOCOLATE COCONUT FROSTING

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Ingredients

  • CAKE:
  • 2-1/2 cups 2% milk
  • 1 cup butter, cubed
  • 8 ounces semisweet chocolate, chopped
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-2/3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING
  • 1/2 cup (1 stick) butter, softened
  • 1 cup powdered sugar
  • 2 Tbsp. milk
  • 3 oz. BAKER'S White Chocolate, melted
  • 1-1/3 cups BAKER'S ANGEL FLAKE Coconut

Details

Preparation

Step 1

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes. Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). Directions (continued) Transfer to three greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

FROSTING

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.

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