Description
This Heavenly White Chocolate Coconut Cake combines moist, fluffy layers infused with shredded coconut and white chocolate chips. The rich, creamy buttercream frosting is generously decorated with more shredded coconut for a tropical, indulgent treat perfect for celebrations or a special dessert.
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 prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, beat the room temperature butter and granulated sugar together until light and fluffy. This creates a smooth base for the batter.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate air and create a stable batter. Mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and finishing with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fold in mix-ins: Gently fold in the shredded coconut and white chocolate chips evenly throughout the batter to add texture and flavor.
- Bake the cake layers: Divide the batter evenly among the three prepared 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 before transferring them to wire racks to cool completely.
- Prepare the frosting: Beat the butter in a large bowl until creamy. Gradually add the powdered sugar, beating well after each addition. Mix in the heavy cream and vanilla extract, continuing to beat until the frosting is light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate and spread a layer of frosting over the top. Repeat with the second layer. Place the third layer on top and frost the top and sides evenly.
- Decorate the cake: Sprinkle the shredded coconut over the top and sides of the cake, gently pressing it into the frosting to help it adhere and create a beautiful finish.
Notes
- Room temperature ingredients help achieve a smooth batter and creamy frosting.
- Do not overmix the batter to keep the cake tender and fluffy.
- Use fresh shredded coconut for best flavor and texture.
- White chocolate chips can be lightly tossed in flour before folding in to prevent sinking.
- Store the finished cake covered in the refrigerator for up to 3 days.
