Coconut Cake wit White Chocolate Frosting (Betty Crocker)

Coconut Cake wit White Chocolate Frosting (Betty Crocker)
Coconut Cake wit White Chocolate Frosting (Betty Crocker)

PREP TIME

25

minutes

TOTAL TIME

27

minutes

SERVINGS

15

servings

PREP TIME

25

minutes

TOTAL TIME

27

minutes

SERVINGS

15

servings

Ingredients

  • can (14 oz) coconut milk (not cream of coconut)

  • 1

    box Betty Crocker® SuperMoist® 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

  • 1/3

    cup butter or margarine, softened

  • 1/2

    teaspoon vanilla

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Reserve 1/3 cup coconut milk for frosting. 2. In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan. 3. Bake as directed on box for 13x9-inch pan. Cool completely; about 1 hour. 4. Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High about 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 1/3 cup coconut milk and the vanilla. Cover; refrigerate 30 to 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. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered.

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