Description
This Heavenly White Chocolate Coconut Cake is a moist, flavorful dessert combining tender cake layers with shredded coconut and decadent white chocolate chips. Topped with a creamy, fluffy vanilla buttercream frosting and finished with a sprinkle of coconut, it’s perfect 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 Oven 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 even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine them evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate air. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry flour mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can lead to a dense cake.
- Fold in Coconut and White Chocolate Chips: Gently fold shredded coconut and white chocolate chips into the batter to evenly distribute without deflating the mixture.
- Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare Frosting: Beat the butter until creamy. Gradually add powdered sugar, beating well after each addition. Add heavy cream and vanilla extract, then beat until the frosting is light and fluffy.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a layer of frosting evenly over the top. Repeat this process with the second layer. Place the third layer on top and frost the top and sides of the entire cake smoothly.
- Decorate: Sprinkle shredded coconut over the top and sides of the cake, pressing gently to help it adhere to the frosting for a beautiful finish.
Notes
- Make sure all ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to prevent a dense cake.
- Use fresh shredded coconut for best texture and flavor in the cake and decoration.
- The cake can be made a day ahead and refrigerated; bring to room temperature before serving.
- If you prefer a sweeter frosting, adjust the powdered sugar amount accordingly.
- Ensure cake layers are completely cool before frosting to avoid melting the frosting.