1 full DCD White Chocolate Cupcake recipe baked in a 9×13 pan
1 can (13.5 oz) Lite Coconut Milk
1 cup DCD White Chocolate Martini Mix
1 cup coconut flakes (unsweetened if possible), toasted until light golden brown
3 cups heavy cream (keep very cold)
½ cup DCD Buttercream Frosting Mix
1 tsp vanilla extract (or coconut extract if preferred)
4 oz DCD White Chocolate Baking Bits, chopped
1.Preheat oven to 350 degrees.
2.Make one full recipe of DCD White Chocolate Cupcake and bake in a buttered 9×13 pan for 14-16 minutes or until toothpick inserted into center comes out clean. Cool for at least 30 minutes.
3.Whisk coconut milk and DCD White Chocolate Martini Mix in a separate bowl, set aside.
4.Toast coconut flakes in 350 degree oven until light golden brown, remove and cool, set aside.
5.Using a drinking straw, poke cake every inch (try to poke to just before the bottom).
6.Pour coconut milk mixture into holes of the cake. Tap cake to release air bubbles. Wrap cake in plastic wrap and refrigerate at least 30 minutes to let cake absorb coconut milk until ready to serve. For best results, refrigerate overnight.
7.Right before serving, combine heavy cream, DCD Buttercream Frosting Mix, and vanilla; whip until stiff peaks form. Spread over cake, sprinkle with chopped DCD White Chocolate and toasted coconut flakes.
- If in season, serve with fresh raspberries as their tartness lends a counterbalance to this sweet dessert!
- For an extra decadent cake, drizzle Dove Chardonnay Caramel Sauce on top!
- Pair this cake with a scoop of mango sorbet to round out the tropical theme!
- Pokecakes (like lasagna) are even better the next day, so save some for tomorrow!