Prepare to embark on a culinary journey that will transport your taste buds to a paradise of pure indulgence! This Coconut Cake with White Chocolate Frosting isn't just a dessert—it's a decadent experience that combines the rich, creamy essence of coconut with the luxurious smoothness of white chocolate. Whether you're looking to impress guests or treat yourself to a moment of pure bliss, this recipe promises to be your ticket to dessert nirvana. Get ready to create a cake so irresistible, it'll have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 8 oz white chocolate, melted
- 2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Alternately add the dry ingredient mixture and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
- Stir in vanilla extract and mix gently to distribute evenly throughout the batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from the oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the white chocolate frosting, melt white chocolate in a double boiler or microwave, stirring until smooth. Allow to cool slightly.
- In a chilled mixing bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Gently fold the melted white chocolate into the whipped cream, creating a smooth and glossy frosting.
- Once cakes are completely cool, place one layer on a serving plate and spread a layer of frosting. Top with the second cake layer.
- Cover the entire cake with remaining white chocolate frosting, using an offset spatula to create smooth, even layers.
- Optional: Garnish the top and sides of the cake with toasted coconut flakes for added texture and visual appeal.
- Refrigerate the cake for at least 1 hour before serving to allow the frosting to set and flavors to meld.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake tender and light.
- Check Cake Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent the white chocolate frosting from melting.
- Frosting Technique: For a professional look, use an offset spatula and rotate the cake stand while applying frosting for smooth, even layers.
- Coconut Garnish Tip: Toast coconut flakes in a dry pan for a few minutes to enhance their flavor and add a beautiful golden color.
- Make Ahead: This cake actually tastes better the next day, so feel free to prepare it in advance for special occasions.
- Storage: Keep the cake refrigerated, covered, for up to 3-4 days to maintain its freshness and texture.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 8g
Fat: 45g
Saturated Fat: 30g
Cholesterol: 185mg
