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!
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How to Make Coconut Easter Cake with White Chocolate
Be sure to see the recipe card below for full ingredients & instructions!
- 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.
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.
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 up to 2 days and in the refrigerator for up to 5.
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 1 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.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easter Cake Recipe (White Chocolate Coconut Cake)
Ingredients
For the Cake
- 15.25 ounces white cake mix 432 grams, such as Pillsbury (1 box)
- 1 cup water 227 grams
- ½ cup vegetable oil 100 grams
- 3 large eggs 150 grams
For the Frosting
- 1 cup white chocolate chips 170 grams
- ¼ cup salted butter 57 grams, room temperature (½ stick)
- 5 tablespoons milk 71 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ cup angel flake coconut 37 grams, such as Baker's
- 4 cups powdered sugar 452 grams
For the White Chocolate Syrup
- ½ cup white chocolate chips 85 grams
- ⅓ cup water 76 grams
For Topping
- 1 cup angel flake coconut 74 grams
- ½ cup white chocolate chips 85 grams
- 9 ounces mini candy-coated Easter eggs 255 grams, such as Cadbury (1 bag)
Equipment
- Kitchen Scale (optional)
- 2 8-inch Round Cake Pan
- Hand Mixer
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.15.25 ounces white cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- 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.1 cup white chocolate chips, ¼ cup salted butter, 5 tablespoons milk, 1 teaspoon pure vanilla extract
- 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).½ cup angel flake coconut, 4 cups powdered sugar
- Make the syrup by melting together white chocolate chips and water.½ cup white chocolate chips, ⅓ cup 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).1 cup angel flake coconut
- 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.½ cup white chocolate chips, 9 ounces mini candy-coated Easter eggs
Notes
- 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.
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