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
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 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.
