Introduction:
This White Chocolate Coconut Cake is a dreamy dessert that brings together the rich flavors of white chocolate and the tropical taste of coconut. Perfect for celebrations or as a special treat, this cake features moist layers infused with coconut and covered in a creamy white chocolate frosting. With its elegant appearance and delightful taste, it’s bound to impress your family and friends at any gathering.
Inspiration Behind White Chocolate Coconut Cake:
The inspiration for this cake comes from the classic combination of coconut and chocolate, which is often found in tropical desserts. By using white chocolate, this cake adds a unique twist, creating a luxurious flavor profile that elevates the traditional coconut cake to new heights.
Ingredients Breakdown:
- For the Coconut Cake:
- 2 cups all-purpose flour: The base of the cake.
- 1 ½ cups granulated sugar: Adds sweetness to the cake.
- 1 tablespoon baking powder: Helps the cake rise.
- ½ teaspoon salt: Enhances the flavor.
- ½ cup unsalted butter (softened): Adds richness and moisture.
- 1 cup coconut milk: For a creamy texture and coconut flavor.
- 3 large eggs: Provides structure and moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 1 cup shredded coconut (sweetened or unsweetened): For added texture and coconut flavor.
- For the White Chocolate Frosting:
- 8 oz white chocolate (chopped): The star ingredient for the frosting.
- 1 cup unsalted butter (softened): Adds creaminess to the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting.
- ¼ cup coconut milk: For a smooth consistency.
- 1 teaspoon vanilla extract: For additional flavor.
- For Garnish:
- Toasted shredded coconut: Adds texture and a beautiful finish.
- White chocolate shavings (optional): For an elegant touch.
Step-by-Step Recipe:
- Prepare the Coconut Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix until crumbly.
- In another bowl, combine the coconut milk, eggs, and vanilla extract. Gradually add this mixture to the dry ingredients, mixing until just combined. Fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the White Chocolate Frosting:
- Melt the chopped white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let it cool slightly.
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until well combined. Add the melted white chocolate, coconut milk, and vanilla extract. Beat until the frosting is light and fluffy.
- Assemble the Cake:
- Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of white chocolate frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish:
- Press the toasted shredded coconut onto the sides of the cake and sprinkle on top. Add white chocolate shavings if desired for a decorative touch.
- Serve:
- Slice and serve the cake at room temperature. Enjoy the rich flavors of white chocolate and coconut!
Tips for the Perfect White Chocolate Coconut Cake:
- Use Quality White Chocolate: High-quality white chocolate will give the frosting a richer flavor. Look for white chocolate with cocoa butter listed in the ingredients.
- Don’t Overmix: Be careful not to overmix the cake batter; gently fold in the ingredients to keep the cake light and fluffy.
- Cool Completely: Ensure the cake layers are completely cooled before frosting to prevent the frosting from melting.
Variations and Customizations:
- Coconut Cream Filling: Add a layer of coconut cream or custard between the cake layers for extra coconut flavor and creaminess.
- Lemon Zest: Incorporate lemon zest into the batter or frosting for a refreshing citrus twist.
- Chocolate Ganache Drizzle: Top the frosted cake with a drizzle of chocolate ganache for an extra indulgent touch.
Health Considerations and Nutritional Value:
- Lighter Option: For a lighter version, substitute some of the butter in the cake and frosting with Greek yogurt or use a sugar substitute for the frosting.
- Coconut Alternatives: If you have a coconut allergy, you can replace coconut milk with almond or oat milk and omit shredded coconut from the recipe.
FAQ:
- Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead and store them tightly wrapped in plastic wrap in the refrigerator. Frost just before serving. - How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best taste. - Can I freeze the cake?
Yes! You can freeze the cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw them in the refrigerator before frosting and serving.
White Chocolate Coconut Cake
This White Chocolate Coconut Cake combines moist coconut layers with rich white chocolate frosting for a decadent dessert. Perfect for any occasion, it delivers a delightful blend of tropical flavors and sweetness!
Ingredients
FOR THE CAKE
- 4 ounces 113.5g white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
- 1 ⅓ cup 303g canned Coconut Milk (not coconut cream)
- 2 ½ cups 285g cake flour * if you do not have cake flour see Note below for substitution
- 2 ½ teaspoons 10g baking powder
- ½ teaspoon 3g salt
- 1 ½ sticks 170g unsalted butter, slightly softened (do not soften in the microwave)
- 1 ½ cups 300g sugar
- 2 large eggs room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
- 1 teaspoon 4g vanilla extract
- 1 teaspoon 4g coconut extract
FOR THE WHITE CHOCOLATE COCONUT CREAM CHEESE FROSTING
- 1 stick 113 g unsalted butter, softened
- 1 package 8oz ((226g) full fat cream cheese – it must be full fat, reduced fat or cream cheese in a tub will be too soft for the recipe.
- 2 4oz (113.5g) white chocolate baking bars – I used Ghirardelli
- 3 Tablespoons 12g milk — for melting the white chocolate
- 1 teaspoon 4g coconut extract
- 6 cups 690g powdered sugar (sift then measure)
- **One 14oz package 396g Sweetened Shredded Coconut (to press into the frosted cake)
Instructions
FOR THE CAKE
- Preheat the oven to 325 degrees F
- Grease and flour your pans & also add circles of parchment to the bottom of your pans. We used three 8 inch cake pans. You could also use two 8 inch round pans. *The baked layers using 3 pans are a little thinner than our usual–about 1 inch thickness…but we wanted the extra layer of filling that three layers gives us!
- Heat the coconut milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces, the smaller the pieces the easier it will melt. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Allow to cool down before using.
- Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
- In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
- Add the eggs one at a time, mixing after each until the yellow is blended in.
- Add the vanilla and coconut extracts.
- Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
- Mix until just combined, do not over mix and do not mix above medium speed.
- Pour batter into prepared pans- if baking in three 8 inch pans, bake at 325 for 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. If using two 8 inch pans, bake at 350 for 30 to 35 minutes. Let cool 10 minutes in the pans on a cooling rack and flip out.
FOR THE WHITE CHOCOLATE COCONUT CREAM CHEESE FROSTING
- First, cut/chop the white chocolate into very small pieces. This will ensure easy melting. Put into a microwave safe bowl and add 3 Tablespoons milk. Microwave for 15 seconds— let sit for a minute or two, stir and microwave again for 10 seconds, letting it sit again to soften further. Stir. Be careful not to overheat the white chocolate. The chocolate will continue to melt as it is stirred so stir for several minutes until it is completely melted. Let it cool to before using. Do not refrigerate to cool because it would firm up quickly.
- In the bowl of your mixer add the softened butter and cream cheese. Mix on medium speed until smooth. Add the white chocolate mixing until combined. Add the coconut extract. Gradually add powdered sugar mixing on low sped until combined and smooth.
- The frosting may be too soft at the point so chill in the refrigerator a short while until it is the consistency you like for spreading.
ASSEMBLING THE CAKE
- Place first cake layer on the pedestal. Spread with a layer of white chocolate coconut cream cheese frosting. Repeat for the next layer and top with final layer. Frost the cake and press shredded coconut into the frosting, covering the entire cake. Enjoy!
Notes
NO CAKE FLOUR? HERE’S A SUBSTITUTION
- If you do not have cake flour, you can use all purpose flour and the following substitution: for each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe measure out 2 ½ cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
- Makes 6 cups of batter
- Works well for cupcakes – Bake standard size cupcakes at 350 degrees for 18 to 20 minutes.