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Coconut Cake with White Chocolate Frosting

White on white is just right! Top a tender coconut cake with a white chocolate frosting that's prepared in the microwave.

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  • prep time 25 min
  • total time 2 hr 0 min
  • ingredients 9
  • servings 15
 

Ingredients

1
can (14 oz) coconut milk (not cream of coconut)
1
box 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Don't waste those egg yolks! Place them in a small container, adding enough water to cover yolks completely (to prevent drying). Cover tightly and refrigerate up to 24 hours. Drain water before using.

Shredded coconut can be used instead of flaked.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
310mg
310%;
Total Carbohydrate
51g
51%
(Dietary Fiber
0g
0%
  Sugars
38g
38%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.