If you are searching for a dessert that perfectly blends luscious flavors with a light, fluffy texture, then look no further than this Heavenly White Chocolate Coconut Cake Recipe. This cake is a delightful celebration of creamy white chocolate and tropical coconut, delivering a moist, tender crumb with every bite. It’s the kind of dessert that feels both elegant and comforting, perfect for special occasions or whenever you want to treat yourself and your loved ones to something truly spectacular.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this cake’s flavor and texture. Each component, from the buttermilk’s tang to the shredded coconut’s chew, plays an essential role in crafting this irresistible dessert.
- 2 1/2 cups all-purpose flour: The backbone of the cake, providing structure and tenderness.
- 1 1/2 teaspoons baking powder: Helps the cake rise to a light, fluffy perfection.
- 1/2 teaspoon baking soda: Adds lift and works with the buttermilk to create tenderness.
- 1/2 teaspoon salt: Enhances the flavors and balances sweetness.
- 1 cup unsalted butter, room temperature: Adds richness and moisture for a soft crumb.
- 2 cups granulated sugar: Sweetens and helps with texture, giving that perfect bite.
- 4 large eggs: Bind the ingredients and contribute to the cake’s structure.
- 1 teaspoon vanilla extract: Boosts flavor depth with a sweet, fragrant note.
- 1 cup buttermilk: Adds moisture and a slight tang that brightens the cake’s flavor.
- 1 cup shredded coconut: Infuses texture and tropical flavor throughout the cake layers.
- 1 cup white chocolate chips: Little pockets of sweetness that melt into creamy bites.
- Frosting ingredients: 1 cup unsalted butter (room temperature), 4 cups powdered sugar, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1 cup shredded coconut for decorating.
How to Make Heavenly White Chocolate Coconut Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). It’s important to grease and flour three 8-inch round cake pans so your cakes release easily later on. Then whisk the flour, baking powder, baking soda, and salt in a medium bowl—this ensures even distribution of all the rising agents and seasoning.
Step 2: Cream Butter and Sugar, Add Eggs and Vanilla
In a large bowl, beat the room temperature butter and granulated sugar together until they are light and fluffy. This step incorporates air into the batter, making a wonderfully airy cake. Then add the eggs one at a time, mixing well after each addition to keep the texture smooth and uniform. Stir in the vanilla extract next for that classic cake aroma.
Step 3: Alternate Adding Dry Ingredients and Buttermilk
To keep the batter perfectly mixed and tender, alternate adding the dry flour mixture and the buttermilk to your butter mixture—starting and ending with the dry ingredients. Mix just until combined; overmixing can make the cake dense and tough.
Step 4: Fold in Coconut and White Chocolate Chips
Gently fold in the shredded coconut and white chocolate chips to distribute their flavor and texture throughout the batter. These mix-ins are what give this cake its signature tropical and creamy touches, making every bite exciting and delicious.
Step 5: Bake to Perfection
Divide the batter evenly among the prepared pans, then bake for 25 to 30 minutes. You’ll know the cakes are done when a toothpick inserted in the center comes out clean. After baking, let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely. Patience here ensures the cake layers remain perfect for stacking.
Step 6: Make the Frosting
For the frosting, beat the butter until creamy. Then gradually add powdered sugar, mixing thoroughly after each addition to avoid lumps. Add the heavy cream and vanilla extract last, beating everything until the frosting is light and fluffy. This luscious frosting complements the cake layers without overpowering them.
Step 7: Assemble Your Heavenly White Chocolate Coconut Cake Recipe
Place one cooled cake layer on your serving plate and spread a generous layer of frosting on top. Repeat with the second layer, then top with the third. Cover the entire cake with the remaining frosting on the top and sides. Finally, press shredded coconut over the frosting to add texture and a beautiful finish.
How to Serve Heavenly White Chocolate Coconut Cake Recipe
Garnishes
A sprinkle of toasted coconut flakes on top adds an inviting crunch and extra flavor dimension. You could also drizzle some melted white chocolate or scatter a few extra white chocolate chips to emphasize the cake’s indulgent notes.
Side Dishes
This cake pairs beautifully with fresh berries or a light fruit salad. The brightness and natural sweetness of the fruit balance the rich, sugary flavors of the cake, making your dessert experience well-rounded and refreshing.
Creative Ways to Present
Try serving individual slices with a scoop of coconut ice cream or alongside a dollop of whipped cream topped with toasted coconut. For an extra festive twist, layer the cake into mini parfait glasses with coconut cream and white chocolate shavings for a creative take on this classic recipe.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. This preserves the cake’s moisture and freshness beautifully.
Freezing
If you want to save the cake for longer, it freezes well. Wrap the unfrosted cake layers tightly in plastic wrap and then in foil before placing them in the freezer. They can be frozen for up to three months. Thaw overnight in the fridge before frosting and assembling.
Reheating
Because this cake is best served cool or at room temperature, reheating is not typically recommended. However, if you prefer a slightly warm slice, you can microwave it briefly for 10 to 15 seconds—just be careful not to overdo it, or the texture may change.
FAQs
Can I use sweetened shredded coconut instead of unsweetened?
Yes, you can substitute sweetened shredded coconut, but be mindful that it will add extra sweetness. You might want to slightly reduce the sugar in the recipe to keep the cake balanced.
Is it okay to use regular milk instead of buttermilk?
While regular milk can work, buttermilk provides acidity that reacts with the baking soda for a tender crumb and slight tang. If you don’t have buttermilk, mixing milk with a tablespoon of lemon juice or vinegar can be a good substitute.
Can I make this recipe gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum for best results. The texture will be just as moist and delightful, though slightly different from traditional flour.
How do I prevent the white chocolate chips from sinking in the batter?
To keep the chocolate chips evenly distributed, toss them in a little flour before folding into the batter. This coats them lightly and prevents sinking during baking.
What if I only have two cake pans instead of three?
No problem! Bake the batter in two pans, then bake the remaining batter separately or bake in the same pans in batches. Just make sure to adjust baking time and check for doneness carefully.
Final Thoughts
Diving into this Heavenly White Chocolate Coconut Cake Recipe is like giving yourself a sweet little getaway without leaving your kitchen. Its tender crumb, combined with the perfect harmony of coconut and white chocolate, makes it a dessert you’ll want to keep coming back to. Trust me, once you try this recipe, it’s going to be one of your all-time favorites, brightening any celebration or cozy afternoon with loved ones.
Print
Heavenly White Chocolate Coconut Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Heavenly White Chocolate Coconut Cake is a luscious, moist dessert featuring layers of tender cake studded with shredded coconut and white chocolate chips. Topped with a creamy homemade buttercream frosting and more shredded coconut, this cake offers a delightful combination of rich flavors and textures ideal for celebrations or indulgent treats.
Ingredients
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 ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. This step is essential for a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract to infuse flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, taking care not to overmix.
- Fold in Coconut and White Chocolate: Gently fold the shredded coconut and white chocolate chips into the batter, distributing them evenly.
- Divide and Bake: Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Frosting: Beat the unsalted butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add heavy cream and vanilla extract, beating until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Repeat with the second layer, then top with the third layer.
- Frost and Decorate: Frost the top and sides of the assembled cake. Sprinkle shredded coconut over the cake, pressing gently to adhere for an elegant finish.
Notes
- Ensure the butter is at room temperature for easier creaming.
- Do not overmix the batter after adding flour to keep the cake tender.
- Use fresh shredded coconut for best flavor and texture.
- The cake layers can be baked a day ahead and wrapped in plastic wrap for freshness.
- Store the cake refrigerated due to the buttercream frosting; bring to room temperature before serving.
