White Chocolate Coconut Cake Recipe
"Moist and delicious!"
My White chocolate coconut cake recipe is easy to make, it is a variation of my white chocolate cake recipe. On its own it is delicious and moist but as you can see this time I have used white chocolate buttercream and coconut flakes to decorate it.
Do you love white chocolate? I am suprised at just how many people are searching for a white chocolate recipe, then you will be delighted to find even more of my white chocolate recipes here.
If having coconut in the cake is enough for you then you could substitute the flaked coconut with white chocolate curls.
Please read through my coconut cake recipe first before starting.
If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.
If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.
White Chocolate Coconut Cake Recipe
I just wanted to add, you will see in the list of ingredients my recipe does not contain eggs. I think the most asked question I get through my contact me page is:
"Michelle have you forgotten the eggs in your chocolate cake recipe?"
The answer is "no". So have confidence the recipe is correct and enjoy baking it.
Makes a 20cm (8") cake - serves 12
Spray a 20cm (8") round cake baking pan with non-stick baking spray. Line the base with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.
250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
2/3 cup (100g) white chocolate, chopped
1 3/4 cups (250g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)
1/2 cup cocount, dessicated
2 teaspoons coconut essence
The oven should be preheated to 160C (325F)
- Combine the butter, water, sugar, and white chocolate together in a medium sized saucepan.
- Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
- Simmer gently for 5 minutes.
- Remove from the heat. Cover with a lid and leave to cool to room temperature.
- Whisk in gently the flour, bi-carb soda, coconut and essence into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
- Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
- Bake in a preheated oven set at 160oC (325oF) for 70 mins. The top of the cake will crack slightly.
- Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto a cake plate or a cake board lined with non stick baking paper and leave to cool. This cake is quite soft whilst still warm which is why I suggest you do not turn out onto a cake wire to cool.
To finish the cake like the one in the photograph I made a batch of my white chocolate buttercream, sliced the cake in half, filled and coated the cake then covered with coconut flakes.
The buttercream recipe quantity is more than enough to do this, you will have some left over but it keeps for two weeks if you chill it.
The recipe is a variation of my chocolate buttercream so head down the page and you will see the recipe.
You will need 1 1/2 cups of the flaked coconut or white chocolate curls to cover the cake.
Make sure the white chocolate cake is completely cooled before decorating otherwise the buttercream will melt.
I hope you enjoy making this coconut cake recipe, if you come up with different ways of decorating it just let me know - I would love to hear from you.
White Chocolate Raspberry Cake
Would you like to try another variation of my white chocolate recipe? This white chocolate raspberry cake is very popular and one of my favourites. To see the recipe take a peek here.