Go Back
+ servings
featured white chocolate coconut easter cake

Easter Cake Recipe (White Chocolate Coconut Cake)

Course: Cake, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 people
Calories: 765kcal
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!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 2 8-inch Round Cake Pan
  • Hand Mixer

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
  • 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)

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.
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.

Nutrition

Serving: 1slice | Calories: 765kcal | Carbohydrates: 102g | Protein: 7g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 348mg | Potassium: 193mg | Fiber: 2g | Sugar: 85g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 2mg