Wednesday, December 6th, 2017
White Chocolate Coconut Cake
Pastry chef Valerie Gordon returns to the kitchen to bake a white chocolate coconut cake with homemade buttercream frosting. You can make the buttercream frosting up to two weeks in advance as long as it is stored properly. When done, press coconut onto the sides of the cake and sprinkle some more on top for a finishing touch.
Get more from Valerie at ValerieConfections.com