Description
A delicate white cake infused with coconut, frosted with white chocolate buttercream and coated in shredded coconut for a tropical-inspired dessert perfect for any
Ingredients
For the Coconut Cake Layers:
2½ cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1½ cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)
4 large egg whites, room temperature
1 cup coconut milk, well stirred
1 cup sweetened shredded coconut
For the White Chocolate Frosting:
8 ounces white chocolate, chopped
1 cup (2 sticks) unsalted butter, softened
3½ cups powdered sugar, sifted
2 tablespoons heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt
For the Decoration:
1½ cups sweetened shredded coconut (for coating)
White chocolate curls or shavings (optional)
Instructions
For the Coconut Cake Layers:
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper.
Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and sugar until light and fluffy, about 3-4 minutes.
Beat in vanilla extract and coconut extract (if using) until well combined.
Add egg whites one at a time, beating well after each addition.
Gradually add flour mixture to butter mixture, alternating with coconut milk (beginning and ending with flour). Mix just until combined.
Fold in shredded coconut until evenly distributed.
Divide batter evenly between prepared pans. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean.
Cool in pans for 10 minutes, then remove to wire racks to cool completely.
For the White Chocolate Frosting:
Melt white chocolate in microwave at 50% power in 30-second intervals, stirring between each, until just melted. Set aside to cool slightly.
Beat butter until creamy and smooth, about 2 minutes.
Add melted white chocolate and beat until well combined.
Gradually add powdered sugar, heavy cream, vanilla extract, and salt. Beat for 3-4 minutes until light and fluffy.
Assembly:
Level cake layers if needed.
Place one layer on serving plate. Spread generous layer of frosting on top.
Place second cake layer on top.
Apply thin crumb coat of frosting, refrigerate 15-20 minutes, then apply final layer of frosting.
Gently press shredded coconut onto sides and top of cake.
If desired, garnish with white chocolate curls or shavings.
Notes
Use canned coconut milk (not refrigerated beverage) and stir well before measuring
Room temperature ingredients create the fluffiest, most tender cake texture
Coconut extract is optional but enhances the coconut flavor
Avoid overbaking to maintain the whitest cake possible
Store at room temperature in covered container for 2 days, or refrigerated for up to 5 days
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 60g
- Sodium: 220mg
- Fat: 37g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: white chocolate coconut cake recipe, coconut cake, white chocolate frosting, tropical dessert, coconut dessert, special occasion cake, family dessert