Coconut Cake with White Chocolate Frosting | Cruise Scoop

Name: Coconut Cake with White Chocolate Frosting | Cruise Scoop
Ingredients: 2 1/4 cups (270 grams) cake flour, sifted; 1 tablespoon (15 ml) baking powder; 3/4 (3 ml) teaspoon table salt; 5 large egg whites; 1 large egg; 3/4 cup (180 ml) Coco Lopez or coconut cream (the cream used for making Piña Coladas); 4 tablespoons (60 ml) water; 1 teaspoon (5 ml) vanilla extract; 12 tablespoons (170 grams) unsalted butter (1-1/2 sticks), cut into 12 pieces, softened, but still cool; 1 cup (225 grams) granulated sugar; 1/4 cup (60 ml) Malibu rum; 2 cups (130 grams) coconut flakes; 10 ounces (283 grams) white chocolate, coarsely chopped; 3 cups (720 ml) heavy cream, divided; 1/4 cup (28 grams) confectioners’ sugar; 1/2 teaspoon (2 ml) coconut extract

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Coconut Cake with White Chocolate Frosting: Enjoy this delightful recipe from the original Crystal Cruises provided by Cruise Scoop.

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Ingredients

2 1/4 cups (270 grams) cake flour, sifted
1 tablespoon (15 ml) baking powder
3/4 (3 ml) teaspoon table salt
5 large egg whites
1 large egg
3/4 cup (180 ml) Coco Lopez or coconut cream (the cream used for making Piña Coladas)
4 tablespoons (60 ml) water
1 teaspoon (5 ml) vanilla extract
12 tablespoons (170 grams) unsalted butter (1-1/2 sticks), cut into 12 pieces, softened, but still cool
1 cup (225 grams) granulated sugar
1/4 cup (60 ml) Malibu rum
2 cups (130 grams) coconut flakes
10 ounces (283 grams) white chocolate, coarsely chopped
3 cups (720 ml) heavy cream, divided
1/4 cup (28 grams) confectioners’ sugar
1/2 teaspoon (2 ml) coconut extract