White Chocolate Coconut Cake

Three soft layers of coconut cake are stacked and slathered with sweet, soft white chocolate coconut frosting and topped with coconut chips.

Although this cake looks super-fancy, it’s actually a pretty straightforward dessert. The cake layers are really moist and tender, made with a blend of butter, coconut oil, and buttermilk to create a deliciously soft crumb. Topped with a white chocolate frosting as a smooth, luscious coating, and finally finished off with coconut flakes sprinkled on top. Easy as cake!

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How to Make White Chocolate Coconut Cake

Preparing the Cake

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
2. Cream Butter, Coconut Oil, and Sugar:
   • In a stand mixer, cream together the butter, partly melted coconut oil, and granulated sugar until the mixture is light and creamy. This should take about 3-5 minutes.
3. Add Eggs:
   • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. Sift Dry Ingredients:
   • In a separate bowl, sift together the flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the batter in 1/2 cup increments, mixing until just incorporated. Alternate with the milk and buttermilk to maintain a smooth batter.
6. Prepare Pans:
   • Cut parchment paper to fit the bottoms of three 6-inch cake pans. Grease the sides and bottom of the pans with margarine and place the parchment paper on the bottom.
7. Bake the Cake Layers:
   • Evenly divide the cake batter among the three pans. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cake Layers:
   • Allow the cake layers to cool in the pans for about 2 minutes, then flip them onto a cooling rack, remove the parchment paper, and flip the layers right side up. Let them cool completely.

Preparing the White Chocolate Frosting

9. Melt the White Chocolate:
   • Place the white chocolate and coconut oil in a heat-safe glass bowl over a pot of boiling water (make sure the bowl does not touch the water). Stir until the chocolate is melted and smooth. Remove from heat and let it cool slightly.
10. Beat the Butter:
    • In a stand mixer, beat the butter until smooth and creamy, about 2 minutes on high speed.
11. Add Powdered Sugar:
    • Gradually add the powdered sugar, one cup at a time, beating on low speed until fully combined.
12. Add White Chocolate:
    • Pour the slightly cooled white chocolate into the butter mixture and mix until combined.
13. Adjust Consistency:
    • Depending on the consistency, add the heavy whipping cream one tablespoon at a time until the frosting is smooth and creamy.

Assembling the Cake

14. Level the Cake Layers:
    • Using a serrated bread knife, trim the tops of the cake layers to create a flat surface.
15. First Layer of Frosting:
    • Place the first cake layer cut side down on a cake stand or cardboard cake circle. Spread an even layer of frosting on top.
16. Layering the Cake:
    • Repeat with the remaining layers, spreading an equal amount of frosting between each layer.
17. Crumb Coat:
    • Apply a thin layer of frosting on the top and sides of the cake to seal in crumbs. Refrigerate for about 15 minutes.
18. Final Layer of Frosting:
    • Apply the final layer of frosting, ensuring it is smooth and even.
19. Cover with Coconut Flakes:
    • Press the flaked coconut into the frosting on the top and sides of the cake until it is completely covered.

Recipe Notes

• Coconut Oil: Partially melt the coconut oil to just above room temperature for easier mixing.
• White Chocolate: Use high-quality white chocolate for the best flavor.
• Parchment Paper: Using parchment paper helps to prevent the cakes from sticking to the pans.
• Cream: Adjust the amount of heavy cream to achieve your desired frosting consistency.

White Chocolate Coconut Cake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

• Author: Daniel Valko
• Total Time: 1 hour 20 minutes
• Yield: 8-10 servings 1x

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Description

A decadent treat that combines a moist, fluffy cake with rich white chocolate frosting and a crunchy coconut topping.

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 1/2 cup butter (1 stick) (113 g)
• 1/3 cup extra virgin coconut oil (80 ml)
• 1 1/2 cups granulated sugar (300 g)
• 3 eggs
• 1 1/2 cups all-purpose flour (190 g)
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup milk (60 ml)
• 1/4 cup buttermilk (60 ml)

For the White Chocolate Frosting:

• 1 1/2 cups butter (3 sticks) (340 g)
• 3 cups powdered sugar (360 g)
• 12 ounces white chocolate or chips (340 g)
• 2 1/2 tablespoons extra virgin coconut oil (37 ml)
• 3 to 7 tablespoons heavy whipping cream (45–105 ml)
• 6 ounces unsweetened flaked coconut for topping (170 g)

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Instructions

Preparing the Cake

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C).
2. Cream Butter, Coconut Oil, and Sugar:
   • In a stand mixer, cream together the butter, partly melted coconut oil, and granulated sugar until the mixture is light and creamy. This should take about 3-5 minutes.
3. Add Eggs:
   • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
4. Sift Dry Ingredients:
   • In a separate bowl, sift together the flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the batter in 1/2 cup increments, mixing until just incorporated. Alternate with the milk and buttermilk to maintain a smooth batter.
6. Prepare Pans:
   • Cut parchment paper to fit the bottoms of three 6-inch cake pans. Grease the sides and bottom of the pans with margarine and place the parchment paper on the bottom.
7. Bake the Cake Layers:
   • Evenly divide the cake batter among the three pans. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cake Layers:
   • Allow the cake layers to cool in the pans for about 2 minutes, then flip them onto a cooling rack, remove the parchment paper, and flip the layers right side up. Let them cool completely.

Preparing the White Chocolate Frosting

9. Melt the White Chocolate:
   • Place the white chocolate and coconut oil in a heat-safe glass bowl over a pot of boiling water (make sure the bowl does not touch the water). Stir until the chocolate is melted and smooth. Remove from heat and let it cool slightly.
10. Beat the Butter:
    • In a stand mixer, beat the butter until smooth and creamy, about 2 minutes on high speed.
11. Add Powdered Sugar:
    • Gradually add the powdered sugar, one cup at a time, beating on low speed until fully combined.
12. Add White Chocolate:
    • Pour the slightly cooled white chocolate into the butter mixture and mix until combined.
13. Adjust Consistency:
    • Depending on the consistency, add the heavy whipping cream one tablespoon at a time until the frosting is smooth and creamy.

Assembling the Cake

14. Level the Cake Layers:
    • Using a serrated bread knife, trim the tops of the cake layers to create a flat surface.
15. First Layer of Frosting:
    • Place the first cake layer cut side down on a cake stand or cardboard cake circle. Spread an even layer of frosting on top.
16. Layering the Cake:
    • Repeat with the remaining layers, spreading an equal amount of frosting between each layer.
17. Crumb Coat:
    • Apply a thin layer of frosting on the top and sides of the cake to seal in crumbs. Refrigerate for about 15 minutes.
18. Final Layer of Frosting:
    • Apply the final layer of frosting, ensuring it is smooth and even.
19. Cover with Coconut Flakes:
    • Press the flaked coconut into the frosting on the top and sides of the cake until it is completely covered.

Notes

• Coconut Oil: Partially melt the coconut oil to just above room temperature for easier mixing.
• White Chocolate: Use high-quality white chocolate for the best flavor.
• Parchment Paper: Using parchment paper helps to prevent the cakes from sticking to the pans.
• Cream: Adjust the amount of heavy cream to achieve your desired frosting consistency.

• Prep Time: 45 mins
• Cook Time: 35 mins
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 550
• Sugar: 42g
• Sodium: 200mg
• Fat: 32g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 90mg