White Chocolate Coconut Cake
Submitted by Darlene
Tender white chocolate cake studded with almonds and coconut, layered with billowy whipped cream frosting folded with toasted coconut for elegant celebrations.
YIELD
16 servingsPREP
30 minCOOK
35 minREADY
1 hrsThis cake is what happens when white chocolate decides to be the star instead of playing backup.
Melted white chocolate gets folded into a buttermilk cake batter along with chopped almonds and coconut flakes, then the beaten egg whites get folded in for lift. Three layers bake up tender and moist, then get stacked with billowy whipped cream frosting that’s sweetened and studded with more coconut. The whole thing needs to chill for a couple hours so the frosting sets.
Slice into it and watch people’s eyes light up at the first bite.
Pro Tips
- Melt white chocolate gently over double boiler (it seizes easily)
- Beat egg whites to stiff peaks but not dry for best volume
- Line cake pans with parchment for easy removal
- Chill frosted cake for 2 hours before serving for cleanest slices
Ingredients
Directions
Heat oven to 350℉ (180℃). Grease three 9-inch round cake pans.
Line bottoms with wax paper. Grease paper.
Put white chocolate and water into top of double boiler; cook Whisk until smooth; cool. Cream butter and 1½ cups sugar in large mixer bowl until light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. Sift flour with baking powder and salt. Add flour mixture to butter mixture in thirds, alternately with buttermilk, vanilla extract and white chocolate mixture, beating until smooth after each addition. Beat egg whites in small mixer bowl until soft peaks form. Gradually beat in remaining ½ cup sugar; beat until stiff but not dry. Fold into batter; gently fold in nuts and coconut. Spoon batter evenly into prepared pans. Bake until wooden pick inserted into center is withdrawn clean, 30 to 35 minutes. Cool on wire racks 10 minutes. Remove from pans; cool completely on wire racks. Remove wax paper. For frosting, beat cream until frothy. Beat in sugar and vanilla extract. Beat until soft peaks form. Fold in coconut. Put one cake layer onto platter; frost. Repeat layers. Frost top and sides of cake. Refrigerate up to 2 hours before serving.
Comments
Is a can of flaked cocunut and a bag of flaked coconut the same thing? How is a can of flaked coconut converted to a cup measurement?
Just updated the recipe, should be 1 cup coconut flakes, thanks for your comment!