CHOCOLATE COVERED COCONUT BARS RECIPES

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WHITE CHOCOLATE COCONUT CAKE | MY CAKE SCHOOL



White Chocolate Coconut Cake | My Cake School image

This delicious homemade White Chocolate Coconut Cake is SO moist and flavorful! White chocolate and coconut are the perfect combination!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 18

4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
1 1/3 cup (303g) canned Coconut Milk (not coconut cream)
2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
1 1/2 cups (300g) sugar
2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
1 teaspoon (4g) vanilla extract
1 teaspoon (4g) coconut extract
1 stick (113 g) unsalted butter, softened
1 package (8oz) ((226g) full fat cream cheese - it must be full fat, reduced fat or cream cheese in a tub will be too soft for the recipe.
2 (4oz) (113.5g) white chocolate baking bars - I used Ghirardelli
3 Tablespoons (12g) milk — for melting the white chocolate
1 teaspoon (4g) coconut extract
6 cups (690g) powdered sugar (sift then measure)
**One 14oz package (396g) Sweetened Shredded Coconut (to press into the frosted cake)

Steps:

  • For the CakePreheat the oven to 325 degrees Grease and flour your pans & also add circles of parchment to the bottom of your pans. We used three 8 inch cake pans. You could also use two 8 inch round pans. *The baked layers using 3 pans are a little thinner than our usual--about 1 inch thickness...but we wanted the extra layer of filling that three layers gives us! Heat the coconut milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces, the smaller the pieces the easier it will melt. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Allow to cool down before using. Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside. In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy Add the eggs one at a time, mixing after each until the yellow is blended in. Add the vanilla and coconut extracts. Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture). Mix until just combined, do not over mix and do not mix above medium speed. Pour batter into prepared pans- if baking in three 8 inch pans, bake at 325 for 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. If using two 8 inch pans, bake at 350 for 30 to 35 minutes. Let cool 10 minutes in the pans on a cooling rack and flip out. For the White Chocolate Coconut Cream Cheese FrostingFirst, cut/chop the white chocolate into very small pieces.  This will ensure easy melting.  Put into a microwave safe bowl and add 3 Tablespoons milk.  Microwave for 15 seconds— let sit for a minute or two, stir and microwave again for 10 seconds, letting it sit again to soften further.  Stir.  Be careful not to overheat the white chocolate.  The chocolate will continue to melt as it is stirred so stir for several minutes until it is completely melted.  Let it cool to before using. Do not refrigerate to cool because it would firm up quickly. In the bowl of your mixer add the softened butter and cream cheese.  Mix on medium speed until smooth.  Add the white chocolate mixing until combined. Add the coconut extract.  Gradually add powdered sugar mixing on low sped until combined and smooth.   The frosting may be too soft at the point so chill in the refrigerator a short while until it is the consistency you like for spreading.   Assembling the CakePlace first cake layer on the pedestal. Spread with a layer of white chocolate coconut cream cheese frosting. Repeat for the next layer and top with final layer. Frost the cake and press shredded coconut into the frosting, covering the entire cake. Enjoy!

CHOCOLATE-COVERED-CHERRY DUMP CAKE RECIPE: HOW TO MA…



Chocolate-Covered-Cherry Dump Cake Recipe: How to Ma… image

My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we've moved away, but I make this for my kids on her birthday and they still feel near her. —Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 15 servings.

Number Of Ingredients 6

1 can (21 ounces) cherry pie filling
1/2 cup semisweet chocolate chips
2 teaspoons almond extract
1 package chocolate cake mix (regular size)
3/4 cup pecan halves
1 cup unsalted butter, melted

Steps:

  • Preheat oven to 350°. Mix pie filling, chocolate chips and extract; spread into a greased 13x9-in. baking dish. Sprinkle with cake mix and pecans; drizzle with melted butter., Bake until top is set and filling is bubbly, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 331 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 197mg sodium, CarbohydrateContent 38g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

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