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White chocolate and coconut cake recipe

White chocolate and coconut cake recipe

  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Layer cake

This is a delicious white chocolate three-layer cake recipe. It can be layered with cream and fresh fruit, or with your favourite icing recipe - buttercream or cream cheese icing would both work a treat!

23 people made this

IngredientsServes: 12

  • 360g sifted cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 225g butter
  • 400g caster sugar
  • 4 egg yolks
  • 110g white chocolate, melted
  • 1 teaspoon vanilla extract
  • 225g buttermilk
  • 100g chopped pecans
  • 75g desiccated coconut
  • 4 egg whites

MethodPrep:35min ›Cook:45min ›Extra time:50min cooling › Ready in:2hr10min

  1. Preheat oven to 180 C / Gas 4. Grease and flour 3 (23cm) sandwich tins. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the cake mixture, then quickly fold in remaining whites until no streaks remain. Divide mixture into prepared tins.
  4. Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (18)

Very nice - made as birthday cake then added white choc cream cheese icing-02 Nov 2010

by AZ

Flavor this gets a 5 star, recipe it's a three star, so I will give it a four. There were two major recipe problems - one is that the ingredient list calls for chopped chocoloate, then the recipe calls for melted chocolate with no step for melting. The second problem was with the sifting instructions. It calls for 2.5 C of sifted cake flour, but then the directions tell you to sift the flour with the baking soda and salt. For recipe semantics this was hard - do I sift once, measure and then sift again with other ingredients or did it really intend for 2.5 C flour, sifted. For the wet ingredients I decided that 2.5 C flour was appropropriate, so I sifted after measuring, but after eating I decided that I should have done a double sift, which would have resulted in a lighter cake with more rise to it. The comma was truly important here and I wonder if many of the complaints about the denseness could have alleviated with some clearer sifting direction. Anyway - the tast was wonderful - I ended up with little slivers of the white chocolate (since I didn't pre-melt). I will make again.-11 Aug 2008

by NJB0303

This is well worth the effort. I got lots of compliments, and loved how light it was. It's a great alternative to a heavier dark chocolate version. I used cream cheese frosting in the middle, and frosted the rest with a traditional german chocolate frosting.-06 Jul 2002

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