Go Back
White Chocolate Coconut Cake

White Chocolate Coconut Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 4 oz white chocolate, chopped
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup full-fat canned coconut milk
  • 1 cup sweetened shredded coconut, divided
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 2 oz white chocolate, melted and cooled slightly
  • 1 1/2 cups powdered sugar
  • 2–3 tbsp coconut milk

Method
 

  1. Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5–8 minutes until golden, stirring once. Set aside, reserving 1/4 cup for topping.
  2. Grease a 9x13-inch metal pan. Melt butter and 4 oz white chocolate together; cool slightly. Whisk flour, baking powder, baking soda, and salt. In a large bowl, whisk sugar, eggs, coconut milk, and vanilla, then mix in the melted white chocolate. Stir in dry ingredients just until combined, then fold in 3/4 cup of the toasted coconut. Spread in the pan.
  3. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean. Cool completely in the pan.
  4. Beat cream cheese and 2 tbsp butter until fluffy. Beat in 2 oz melted white chocolate, then gradually add powdered sugar. Thin with coconut milk until spreadable.
  5. Spread frosting over the cooled cake. Sprinkle with reserved toasted coconut, slice, and serve.

Notes

If your kitchen is warm and the frosting gets too soft, chill the bowl for 10 minutes before you start. The cake can be made a day ahead and frosted the next day; wrap the cooled cake tightly so it does not dry out.