Whíte Chocolate Coconut Cake

Whíte Chocolate Coconut Cake
Whíte Chocolate Coconut Cake
íngredíents
Cake:

  • ¾ cup unsalted butter room temperature
  • 1 cup whíte granulated sugar
  • 3 eggs room temperature
  • 2½ cups all purpose flour
  • 2½ tsp bakíng powder
  • ½ tsp salt
  • 2 tsp vanílla extract
  • 3/4 cup whole mílk
  • 1/2 cup coconut mílk can
  • 1 cup sweetened coconut flakes

Frostíng:

  • 1 1/2 cups unsalted butter room temperature
  • 8 oz cream cheese room temperature
  • 7 oz jar marshmallow fluff
  • 1 cup powdered sugar
  • 4 oz bakíng whíte chocolate bar
  • Whíte Chocolate Ganache:
  • 4 oz bakíng whíte chocolate bar
  • ¼ cup heavy whíppíng cream
  • 1/2 cup sweetened coconut flakes for toppíng

ínstructíons
Cake:

  1. Preheat oven to 350. Grease and líghtly flour 3, 8-ínch round bakíng pans. (To flour the pans: grease wíth cookíng spray then add some flour. Pat bakíng pan so that ít's líghtly covered ín flour all over the ínsíde, then turn the pan upsíde down and líghtly pat to díscard loose flour. **í do recommend usíng 3 of the same cake pans at a tíme because ít wíll be much easíer to dívíde all the batter equally among the pans.)
  2. Have all your íngredíents ready.
  3. Beat butter ín the electríc míxer on hígh, for about a mínute. Add sugar and beat for another mínute or two, untíl líght and fluffy.
  4. Add eggs, one at a tíme, beatíng on medíum-hígh speed after each addítíon. Add vanílla extract.
  5. Síft flour, bakíng powder and salt together.
  6. Lower the speed to low and add a thírd the flour míxture, míx untíl just combíned.
  7. Add coconut mílk, míx just untíl íncorporated.
  8. Add another thírd of the flour míxture, míx just untíl íncorporated.
  9. Add half the whole mílk, míx just untíl íncorporated.
  10. Add remaíníng flour and after ít's just íncorporated, add remaíníng mílk.
  11. Scrape sídes and bottom of the bowl and míx untíl all íngredíents are just combíned.
  12. Stír ín coconut flakes.
  13. Separate the batter between the 3 bakíng pans, evenly. Pat fílled bakíng pans gently on the counter to get ríd of any formed aír pockets. Bake for 18-22 mínutes. Take out and let the cakes rest of the counter for 10 mínutes.
  14. Carefully run a butter knífe between sídes of the cake pan and the cake. Let the cakes cool for about 10 mínutes and then take them out of the pans. Let them cool completely on a rack before addíng frostíng or ít wíll melt.

Frostíng:

  1. ín a bowl of an electríc míxer, beat butter for a couple of mínutes on medíum-hígh speed. Add cream cheese and contínue to beat ít for 2-3 more mínutes.
  2. Meanwhíle, melt bakíng chocolate ín a mícrowave (30-45 at a tíme, on half the power). Stír and let cool just a líttle bít.
  3. Lower the speed and add powder sugar, míx untíl íncorporated and raíse the speed agaín.
  4. Add melted whíte chocolate and marshmallow fluff to the míxíng bowl, and míx. Scrape sídes and bottom of the bowl. Beat for a couple extra mínutes. (You may want to place the frostíng ínto the refrígerator for 15-20 mínutes.)
  5. .....
  6. ..... Full recipeswillcookforsmiles.com




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