White Chocolate Coconut Cake

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Coconut cream, caramel delight, and a sprinkle of happiness! ๐Ÿฅฅ๐Ÿ’ซ


For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup shredded coconut
1/2 cup white chocolate chips
1 cup coconut milk
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Coconut Cream Filling:
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 teaspoon coconut extract
1/2 cup shredded coconut
For the Frosting and Topping:
Remaining Coconut Cream Filling
1 cup shredded coconut (for topping)
Caramel sauce (for drizzling)


Prepare the Cake Layers:

Preheat your oven to 350ยฐF (175ยฐC). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, shredded coconut, white chocolate chips, baking powder, baking soda, and salt.
In a separate bowl, whisk together the coconut milk, melted butter, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Coconut Cream Filling:

In a mixing bowl, beat the heavy cream until it begins to thicken.
Add the powdered sugar and coconut extract, and continue to beat until stiff peaks form.
Fold in the shredded coconut until evenly combined. Set aside.

Assemble the Cake:

Once the cake layers have cooled completely, place one layer on a serving plate or cake stand.
Spread a layer of the Coconut Cream Filling evenly over the top of the cake layer.
Repeat with the remaining cake layers and filling.
Use the remaining Coconut Cream Filling to frost the top and sides of the cake.
Press shredded coconut onto the sides of the cake to coat evenly.
Drizzle caramel sauce over the top of the cake for added flavor and decoration.

Serve and Enjoy:

Slice the cake and serve immediately, or refrigerate until ready to serve.

This cake is sure to be a hit with coconut and caramel lovers alike!

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