Easter Cake Recipe (White Chocolate Coconut Cake)
User Reviews
4.8
18 reviews
Excellent
Easter Cake Recipe (White Chocolate Coconut Cake)
Report
This white chocolate coconut Easter egg is a real showstopper! Every bite is so delicious and it's a great way to add some flare to your holiday!
Share:
Ingredients
For the Cake
- 15.25 ounces white cake mix such as Pillsbury (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Frosting
- 1 cup white chocolate chips
- ¼ cup salted butter room temperature (½ stick)
- 5 tablespoons milk
- 1 teaspoon pure vanilla extract
- ½ cup angel flake coconut such as Baker's
- 4 cups powdered sugar
For the White Chocolate Syrup
- ½ cup white chocolate chips
- ⅓ cup water
For Topping
- 1 cup angel flake coconut
- ½ cup white chocolate chips
- 9 ounces mini candy-coated Easter eggs such as Cadbury (1 bag)
Add to Shopping List
Instructions
- Preheat oven to 350°F. Grease or spray two 8-inch round cake pans with nonstick spray.
- Prepare cake mix as directed on the box.
- Divide cake mix evenly between the 2 layer pans.
- Bake for 30 minutes or as directed on the box
- Cool for 10 minutes then transfer cakes to a plate or baking rack to cool completely.
- While cakes are cooling, make the frosting. Melt together the white chocolate, butter, milk, and vanilla in a medium saucepan on low heat, stirring often. Remove sauce from heat once all the ingredients are melted together. Set aside.
- In a large bowl mix together the coconut and powdered sugar. Then, pour in the white chocolate frosting sauce and combine using a handheld mixer. Mix until frosting sits up. If the icing is too thick to spread easily, you may add more milk (1 teaspoon at a time). If the icing is too thin, you may add more powdered sugar (1 teaspoon at a time).
- Make the syrup by melting together white chocolate chips and water.
- Once the cake is completely cooled, brush on the syrup. Use enough to cover the top of each layer but don’t soak entirely.
- Place one layer of cake on your cake plate. Spread frosting onto this layer to about ¼-inch thick and cover with half of the remaining coconut flakes. Place the second layer on top. Use the rest of the icing to completely cover the cake (top and sides).
- Use the last ¾ cup of coconut to cover the top and sides of the cake. Sprinkle the top with white chocolate chips and mini Easter eggs.
Notes
- Storage: Store Easter cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- You must trim off the rounded part on the top of the cakes so that the layers will sit nicely together.
- Box cake mixes tend to rise in the center so just use a large bread knife and horizontally shave the dome of the cake off to even out the layers before placing and frosting them.
Nutrition Information
Show Details
Serving
1slice
Calories
765kcal
(38%)
Carbohydrates
102g
(34%)
Protein
7g
(14%)
Fat
39g
(60%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
61mg
(20%)
Sodium
348mg
(15%)
Potassium
193mg
(6%)
Fiber
2g
(8%)
Sugar
85g
(170%)
Vitamin A
251IU
(5%)
Vitamin C
1mg
(1%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 765 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 765kcal | 38% |
| Carbohydrates | 102g | 34% |
| Protein | 7g | 14% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 348mg | 15% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 85g | 170% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
White Chocolate Raspberry Cake with White Chocolate Buttercream
American, International, Barbecue, Summer Dessert
4.9
(273 reviews)
