This White Chocolate Coconut Cake that you make yourself is SO moist and tasty! Coconut and white chocolate go together so well!
– 4 ounces (113.5g) white baking – 1 ⅓ cup (303g) canned Coconut Milk – 2 ½ cups (285g) cake flour – 2 ½ teaspoons (10g) baking powder – ½ teaspoon (3g) salt – 1 ½ sticks (170g) unsalted butter – 1 ½ cups (300g) sugar – 2 large eggs, room temperature – 1 teaspoon (4g) vanilla extract – 1 teaspoon (4g) coconut extract – 1 stick (113 g) unsalted butter – 1 package (8oz) ((226g) – 2 (4oz) (113.5g) white chocolate baking bar – 3 Tablespoons (12g) milk – 1 teaspoon (4g) coconut extract – 6 cups (690g) powdered sugar
Ingredients
Heat coconut milk in the microwave or stovetop without boiling. Cut the white chocolate into little pieces to melt it faster. Wait a few minutes to soften, then whisk until smooth.
Allow to cool before using.Set aside the flour, baking powder, and salt after 30 seconds of whisking.Beat butter in your mixer bowl until smooth. Slowly add sugar and mix on medium speed for 4–5 minutes until light and fluffy.
Gradually add eggs and stir until yellow is incorporated.Mix vanilla and coconut extracts.Add the flour mixture three times and the milk/chocolate mixture two times.
Mix only until everything is well mixed. Do not mix for too long or faster than medium speed.It's time to bake! If you're using three 8-inch pans, bake at 325 degrees for 22 to 25 minutes.
until a toothpick put in the middle comes out clean or with just a few crumbs attached. Bake at 350 degrees for 30 to 35 minutes if you are using two 8-inch pans. Remove from the pans and let cool on a rack for 10 minutes. Then, flip them over.
First, break up the white chocolate into very small pieces. This will make melting go smoothly. Put it in a bowl that can go in the microwave and add 3 tablespoons of milk.
Put it in the microwave for 15 seconds, stir it, and then microwave it again for 10 seconds. This time, let it sit for a minute or two to soften even more. Stir. Watch out not to heat the white chocolate too much.
Since stirring the chocolate will make it melt faster, do it for a few minutes or until it's all changed. Wait until it's cool to use it. It will get hard fast if you put it in the fridge to cool down.Melt the butter and cream cheese together and put them in the bowl of your mixer.
Mix it slowly until it's smooth. Add the white chocolate and mix it in until it's well blended. Add the coconut oil.
Add the powdered sugar slowly and mix on low speed until everything is smooth. The frosting may be too soft to spread at this point. Put it in the fridge for a short time to get it the right consistency.
Put the first cake layer on the pedestal. Apply white chocolate coconut cream cheese icing. Next layer, then final layer. Press shredded coconut into the icing to coat the cake. Enjoy!
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