Go Back

Heavenly White Chocolate Coconut Cake

This cake combines creamy white chocolate and fluffy coconut to create a tropical dessert that transports you straight to a beach getaway, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1 cup 1 cup white sugar
  • 0.5 cups ½ cup unsalted butter, softened
  • 2 large 2 large eggs
  • 1 cup 1 cup shredded coconut
  • 0.5 cups ½ cup milk
  • 2 tablespoons 2 tablespoons baking powder
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 pinch A pinch of salt
For the Frosting
  • 1 cup 1 cup heavy whipping cream
  • 8 oz 8 oz white chocolate, melted and cooled
  • 1 cup 1 cup shredded coconut (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine softened butter and white sugar, beating until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with milk.
  5. Mix in vanilla extract and fold in shredded coconut.
Baking
  1. Grease and flour a cake pan, then pour in the batter.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Let the cake cool for about 10 minutes before transferring it to a wire rack.
  2. Whip the heavy cream until soft peaks form, then gently fold in the melted white chocolate.
  3. Spread the frosting over the cooled cake and top with additional shredded coconut.

Notes

Ensure the cake is completely cool before frosting to avoid a gooey mess. You can use sweetened or unsweetened coconut flakes based on your preference. Store any leftovers in an airtight container for up to three days.