Coconut Cake with White Chocolate Frosting
Indulge in the tropical elegance of this Coconut Cake with White Chocolate Frosting, a dessert that strikes the perfect balance between light and rich flavors. Featuring moist, tender layers infused with creamy coconut milk and sweetened shredded coconut, this cake delivers a taste of paradise in each bite. The decadent white chocolate frosting, made with melted white chocolate chips and a touch of heavy cream, adds a luscious, silky finish that takes this dessert over the top. Perfect for celebrations or any occasion that calls for something extra special, this dreamy coconut cake is as beautiful as it is delicious. Garnish with a sprinkle of shredded coconut for an irresistibly pretty presentation. Quick to prepare in just over an hour and serving up to 12, it's a show-stopping centerpiece for your dessert table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Coconut milk
- 1 cup Sweetened shredded coconut
- 12 ounces White chocolate chips
- 0.75 cup Heavy cream
- 2 cups Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and coconut milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
Gently fold in the shredded coconut using a spatula.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn the cakes out onto a wire rack to cool completely.
While the cakes are cooling, prepare the white chocolate frosting. In a heatproof bowl, combine the white chocolate chips and heavy cream. Heat the mixture in the microwave in 20-second intervals, stirring after each, until smooth and fully melted.
Let the white chocolate mixture cool for 10 minutes, then beat in the powdered sugar until creamy and smooth.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
Decorate the cake with additional shredded coconut, if desired. Serve and enjoy!
Nutrition Facts
Calories |
8476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.8 g | 524% | |
| Saturated Fat | 258.1 g | 1290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1501 mg | 500% | |
| Sodium | 3284 mg | 143% | |
| Total Carbohydrate | 1166.8 g | 424% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 877.8 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 840 mg | 65% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2404 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
