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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Bake as directed on box for 13x9-inch pan. Cool completely; about 1 hour.
- 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.)
- Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered.
Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g
PECAN COCONUT CHOCOLATE CHIP COOKIES
These cookies have a great coconut flavor. You can use all butter, if you prefer.
Provided by Bake4fun
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 40m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, and salt in a bowl. Beat shortening, butter, brown sugar, and white sugar in another bowl until smooth. Beat eggs into butter mixture one at a time, adding coconut extract and vanilla extract with the last egg. Stir flour mixture into butter mixture and fold in coconut, pecans, semisweet chocolate chips, and white chocolate chips.
- Scoop up dough by spoonfuls and roll into 1-inch balls. Place balls 2 inches apart onto ungreased baking sheets. Flatten dough balls slightly.
- Bake in preheated oven until golden brown, 10 to 12 minutes. Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 185.6 calories, Carbohydrate 20.1 g, Cholesterol 17.9 mg, Fat 11.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 103.5 mg, Sugar 12.4 g
WHITE CAKE WITH COCONUT, PECAN AND CHOCOLATE CHIP FROSTING
Provided by Danny Murry
Categories Cake Chocolate Dessert Vegetarian Kid-Friendly Coconut Pecan Birthday Bon Appétit New York Small Plates
Yield Serves 12
Number Of Ingredients 18
Steps:
- Make cake:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Using electric mixer, beat sugar and vegetable shortening in large bowl to blend. Beat in eggs and egg whites, then milk and vanilla extract. Add flour and beat just until blended. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan.
- Make frosting:
- Combine first 6 ingredients in heavy large saucepan. Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes. Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes.
- Spread warm frosting over cake in pan. Let cool completely. Sprinkle chocolate chips over cake, pressing gently to adhere. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
WHITE CAKE WITH COCONUT PECAN FROSTING
Make and share this White Cake with Coconut Pecan Frosting recipe from Food.com.
Provided by WildlifeDi
Categories Dessert
Time 2h
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter and sugar until fluffy.
- Add eggs, one at a time and mix.
- Add flour, baking soda and buttermilk; mix well.
- Add oil.
- Bake in layer cake pans for 40 minutes at 350 degrees F until done.
- Frosting: Mix all ingredients together well and frost cake.
Nutrition Facts : Calories 9973.8, Fat 632.4, SaturatedFat 305.3, Cholesterol 2260.4, Sodium 4608.6, Carbohydrate 1021.5, Fiber 31.1, Sugar 794.5, Protein 107.5
GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING
I wanted to make a German chocolate sheet cake for a family reunion, but couldn't find a recipe I liked. So I created my own. It was a huge hit! This is now my go-to whenever I need to make a German chocolate cake. It takes a little time to make, but it's so worth it!
Provided by Dee
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
- Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
- Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
- While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 51.5 g, Cholesterol 119.1 mg, Fat 24.5 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.4 g, Sodium 168.5 mg, Sugar 41.2 g
COCONUT CAKE WITH WHITE CHOCOLATE FROSTING
My husband adores coconut but not so much cake. When I take this beauty to family potlucks, he gets his coconut, too. -Sharon Rehm, New Blaine, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. Beat on medium 1-1/2 minutes. Transfer to prepared pans. Bake and cool as package directs., For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. Remove from heat; gradually stir in confectioners' sugar until smooth. Transfer to a bowl., Place bowl in an ice-water bath. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spread between layers and over top and sides of cake. Cover with coconut.
Nutrition Facts : Calories 500 calories, Fat 31g fat (21g saturated fat), Cholesterol 76mg cholesterol, Sodium 341mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT CAKE WITH WHITE CHOCOLATE FROSTING
Coconut and white chocolate - yum! From Betty Crocker mini-recipe mag. Posted for safekeeping. Prep/cooking times are an estimate.
Provided by KlynnPadilla
Categories Dessert
Time 2h25m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour).
- 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.
- Bake about 30 minutes, remove from oven and let cool completely, about an hour.
- 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.
- Spread frosting over cake; sprinkle with remaining coconut. Store loosely covered at room temperature.
Nutrition Facts : Calories 379.9, Fat 18.1, SaturatedFat 11.2, Cholesterol 12.4, Sodium 307.2, Carbohydrate 52.4, Fiber 1.1, Sugar 43.1, Protein 3.9
CHOCOLATE CAKE WITH CHOCOLATE-PECAN FROSTING
This was a recipe I got from one of Oprah's television shows. This is a moist chocolate cake and one you can cut up into squares and eat right out of your hand with a napkin instead of a plate and fork.
Provided by CookingONTheSide
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To make the cake, position a rack in the center of the oven and preheat to 350 degrees. Lightly butter and flour a 13x9-inch baking pan, tapping out the excess flour.
- Whisk the flour, granulated sugar, baking soda and salt in a large bowl to combine. In medium saucepan, bring the butter, margarine, water and cocoa to boil over high heat, stirring to dissolve the butter and margarine.
- Pour into flour mixture and whisk well. Add the sour cream, then the eggs and vanilla, and beat well. Spread evenly in the pan.
- Bake until the cake springs back when pressed in the center, about 35 minutes. Remove from the oven and place on a wire rack.
- To make frosting, bring the butter, milk and cocoa to a boil in a large saucepan over medium heat, stirring to dissolve the butter. Gradually stir in the confectioners' sugar, then the vanilla. Stir in the chopped pecans. Pour over the warm cake.
- Cool the cake in the pan on the rack. Cut into pieces and serve directly from pan.
Nutrition Facts : Calories 677.7, Fat 34.4, SaturatedFat 14.3, Cholesterol 83.4, Sodium 233.9, Carbohydrate 91.6, Fiber 2.8, Sugar 71, Protein 5.8
WHITE CHOCOLATE-COCONUT FROSTING
Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- 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.
- Use to frost your favorite cake or cupcake recipe.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 75 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 14 g, Protein 1 g
WHITE CHOCOLATE COCONUT FROSTING
Make and share this White Chocolate Coconut Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 8m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Cream together the butter, powdered sugar, and milk in a medium bowl using an electric mixer on low speed until well blended.
- Increase mixer speed to medium and beat for 30 seconds, or until smooth.
- Blend in the melted chocolate.
- Stir in the coconut.
- Use frosting as desired.
Nutrition Facts : Calories 1586.2, Fat 109.7, SaturatedFat 76.3, Cholesterol 173.5, Sodium 714.1, Carbohydrate 153.6, Fiber 3.7, Sugar 147.5, Protein 7
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