This white chocolate coconut Easter cake is a real showstopper! Every bite is so delicious and it’s a great way to add some flare to your holiday!
Easter Cake (White Chocolate Coconut Cake Recipe)
This two layer cake is super impressive but so easy to make!
White cake is filled with chocolate syrup, coated with a white chocolate vanilla frosting and topped with coconut flakes and mini eggs. What’s not to love?
It makes for a wonderful centerpiece for your Easter celebrations.
Why you’ll love this Easy Easter Cake recipe
- Quick: This impressive cake takes about 30 minutes of hands on time to make, but it looks like you bought it from a bakery.
- Easy: Made with a box cake mix, this is a real no fuss recipe!
- Delicious: Coconut and white chocolate work so well together. Every bite is truly delightful!
How to make Coconut Easter Cake with White Chocolate
- Make the cake mix as directed and place into two pans.
- Bake and let cool.
- Make the frosting by melting together the white chocolate, butter, milk, and vanilla. Set aside.
- Mix together the coconut and powdered sugar and combine with the frosting.
- Melt together the white chocolate and water.
- Brush the white chocolate syrup on each layer.
- Frost the cake.
- Top with coconut flakes, chocolate chips and mini eggs.
How long does it keep?
Once you have frosted the cake, it is best stored in a large airtight container to keep it fresh. It will keep well at room temperature for 2 to 3 days and in the fridge for up to 5.
Can you make it ahead of time?
When you frost the cake, you want it to be completely cooled, so I often like to make the cake the day before. Both the frosting and the cake can be made the day before, then decorated the day of serving.
Can you freeze it?
You can freeze the cake either frosted or unfrosted for up to 3 months. If freezing a frosted cake, place it in a large airtight container to protect it.
The cake layers can be frozen by being wrapped in plastic and then placed in a freezer bag. Frosting can also be frozen separately for up to a month.
Thaw the Easter cake in the fridge overnight for best results.
Recipe Tips and Tricks
- 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.
More Easy Cake Recipes to Try
This white chocolate coconut cake is perfect for Easter, but you can easily swap out the mini egg topping for any other decorations to suit any occasion.
More Easter Dessert recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easter Cake Recipe (White Chocolate Coconut Cake)
For the Cake:
- 1 boxed white cake mix
- Eggs Oil, Water – amounts depend on the box mix you use
For the White Chocolate Syrup:
- ½ cup white chocolate chips
- ⅓ cup water
For the Frosting:
- 1 cup white chocolate chips
- ¼ cup salted butter softened
- 5 Tablespoons milk
- 1 teaspoon vanilla
- ½ cup angel flake coconut
- 4 cups powdered sugar
- 1 cup angel flake coconut
- ½ cup white chocolate chips
- Garnish with mini chocolate-covered Easter eggs
- Grease or spray two 8 inch layer pans. (I recommend this baker’s non-stick spray)
- Preheat oven to 350 degrees.
- Prepare cake mix as directed on the box.
- Divide cake mix evenly between the 2 layer pans.
- Bake at 350 degrees for 30 minutes. *or as directed on 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 or stand 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 icing 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 made with ½ cup white chocolate chips and ⅓ cup water. Use enough to cover the top of each layer but don’t soak entirely.
- Next, frost the cake. Place one layer of cake on your cake plate. Spread icing onto this layer to about ¼ inch thick then cover with half of the remaining coconut flakes. Then put 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.