4 (1 ounce) squares white chocolate
1/4 cup butter
1 cup packed light brown sugar
1 cup flaked coconut
1 (6 ounce) can evaporated milk
3 cups white sugar
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup boiling water
1 teaspoon vanilla extract
1 cup butter
1 cup butter, softened
2 cups margarine
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the coconut. Beat in the evaporated milk , gradually, mixing all ingredients just until incorporated. Pour batter into prepared 8 inch round pans.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, then frost with buttercream frosting. Frost with coconut cream topping and frost with vanilla frosting.
This was super easy. I omitted the icing, except maybe for the white chocolate chips, which I was reluctant to do, finding instead that the cake is baked with more flavor and less sugar, with the former mostly responsible for the cake's lovely color. The white chocolate chips, I admit, I could not get my hands on (Believe it or not, I went a little nutsie), but that was a BAD IDEA! Everything about this cake is delicious, and I will be making it many times more!! (If I made it again, I would make the icing and buttons NOT gold foil and halve the sugar - the red flushipies suggested, I think the red is too bold.) I would make it again, I swear. Just never to bake again.
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