White Chocolate Coconut Layer Cake | Recipes

White Chocolate Coconut Layer Cake

(61) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent

White chocolate gives this wonderfully moist cake a rich flavour. For a ‘winter wonderland’ finish, sprinkle flaked coconut over the white chocolate and cream cheese icing.

Ingredients

Batter

1 cup 250mL butter, softened
1 ¾ cup 425mL granulated sugar
4 eggs
1 cup 250mL white chocolate, melted and cooled
2 tsp 10mL vanilla extract
3 cups 750mL Robin Hood® Original All Purpose Flour
1 tsp 5mL baking powder
½ tsp 2mL baking soda
¼ tsp 1mL salt
1 cup 250mL milk

Icing

8oz 250mL cream cheese, softened
½ cup 125mL butter, softened
1 cup 250mL white chocolate, melted and cooled
1 tsp 5mL vanilla extract
4 cups 1L icing sugar
1 pkg 200g sweetened flaked coconut (about 2 cups/500mL)

Directions

  1. Preheat oven to 350°F (180°C). Grease 2 9” (23cm) cake pans.
  2. Cream butter and sugar on medium-high speed in large mixing bowl for 3 to 5 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and cooled white chocolate. Beat until combined.
  3. Combine dry ingredients in a separate large bowl. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with the dry ingredients. Mix until just combined.
  4. Divide the batter evenly into the prepared pans. Bake in preheated oven 30-35 minutes or until a toothpick inserted in center of cake comes out clean.
  5. Bake in preheated oven 30 to 35 minutes or until a toothpick inserted in centre of cake comes out clean.
  6. Icing: Beat cream cheese and butter on medium speed until combined. Add cooled white chocolate and vanilla. Beat well. Add the icing sugar and beat until smooth.
  7. Assembly: Place 1 layer on serving plate and spread with about 1 ½ cups (375mL) icing. Place second layer on top and ice top and sides of cake. Sprinkle top with coconut and lightly press more coconut onto the sides.

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