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White Chocolate Coconut Cake

Makes one 9-inch double layer cake

This white chocolate cake recipe came from my mother. She made it for special occasions, parties and potluck events. It is delightfully different, relatively easy and very impressive. However, I must admit that coconut is one of the few foods that I do not care for. Mom loved coconut, but she occasionally made the cake without it for me and, although it did not look as festive, the flavor was still delicious.

Ingredients

   Cake    White Chocolate Frosting

For the cake, preheat oven to 350° F. Grease and flour the bottoms of two 9-inch round cake pans. In a small saucepan over low heat, combine the chocolate and hot water and cook until chocolate is smooth, stirring constantly. Set aside to cool. In a large bowl combine flour, sugar, baking powder, salt, butter and milk. Blend on low speed to moisten, then on medium speed, scraping bowl as needed. Add eggs, chocolate mixture and vanilla. Blend on medium speed for 1 minute. Stir in the pecans and coconut. Pour batter into prepared pans. Bake for 25-30 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool on racks for about 10 minutes. Loosen the sides with a knife and remove cake from pans, returning to racks until completely cool.

Meanwhile, make the frosting. Combine the chocolate and flour in a medium saucepan. Blend in the milk. Cook over medium heat, stirring constantly, until very thick. Remove from heat and cool. In a large bowl, cream the butter, sugar and vanilla. Beat until light and fluffy, about 3 minutes. Gradually add the cooled chocolate mixture, beating after each addition. Beat on high speed until frosting is a whipped cream consistency. Frost cake. Sprinkle top and sides with flaked coconut and press lightly to adhere to frosting.