Blue Velvet Coconut Cake
Blue Velvet Coconut Cake
This elegant and luscious Blue Velvet Coconut Torte is a welcome addition to any holiday buffet. Made with Betty Crocker SuperMoist white cake mix, coconut and white chocolate.
Prep Time: 60 min
Total Time: 2 hours
Servings: 12
1 box Betty Crocker® SuperMoist® white cake mix
250 ml water
75 ml oil
60 ml milk
3 egg whites
60 grams white chocolate, melted
  Liquid blue food color
2 ½ containers Betty Crocker® Premium vanilla frosting
150 grams sweetened shredded coconut
  Silver buttons
  • 1 Heat oven to 180°C (170°C for dark or nonstick pans). Grease 2 (23cm) round cake pans with shortening; lightly flour.
  • 2 In large bowl, beat cake mix, water, oil, buttermilk and egg whites with electric mixer on medium speed. Beat in melted white chocolate. Add about 20 drops blue food color to batter; mix well. Scrape down bowl; mix again until no white streaks remain. Pour batter into pans. Bake as directed on cake mix box for 2 (23cm) rounds. Cool cakes completely before frosting.
  • 3 Level each cake using large serrated knife or cake leveler. Cut each cake in half horizontally so there are four cake layers total. Reserve 110 grams frosting for later use; use remaining frosting to fill and frost entire cake.
  • 4 Press coconut onto top and sides of cake. Transfer reserved frosting to decorating bag fitted with large star tip. Pipe rosettes around top edge of cake. Top each rosette with silver button. Store cake loosely covered.