Description
This Heavenly White Chocolate Coconut Cake is a luscious, moist dessert combining the tropical flavor of shredded coconut with the creamy sweetness of white chocolate chips. Layered with a rich, fluffy buttercream frosting and garnished with more shredded coconut, this cake is perfect for celebrations or a special treat. With a tender crumb and balanced sweetness, it’s guaranteed to impress your guests.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup white chocolate chips
Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to maintain the emulsion. Then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to keep the batter light and avoid overmixing.
- Fold in Coconut and Chocolate: Gently fold the shredded coconut and white chocolate chips into the batter to evenly distribute them without deflating the batter.
- Divide and Bake: Evenly divide the batter among the three prepared cake pans. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to firm up, then transfer them to wire racks to cool completely before frosting.
- Make Frosting: Beat the butter until creamy. Gradually add powdered sugar, mixing well after each addition to avoid lumps. Add the heavy cream and vanilla extract, then beat until the frosting is light, smooth, and fluffy.
- Assemble Cake: Place one cooled cake layer on a serving plate and spread a layer of frosting over the top. Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake evenly.
- Decorate: Sprinkle shredded coconut generously over the top and sides of the frosted cake, pressing gently so it adheres and adds an attractive finish.
Notes
- For best results, use room temperature butter and eggs to ensure smooth mixing and proper aeration.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk; let it sit for 5 minutes before using.
- Ensure cakes are fully cool before frosting to prevent the frosting from melting or sliding off.
- White chocolate chips can be substituted with chopped white chocolate bars if preferred.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
