White Chocolate Coconut Cake

Step 1

For the CakePreheat the oven to 325 degrees F

Step 3

Grease and flour your pans & also add circles of parchment to the bottom of your pans. We used three 8 inch cake pans. You could also use two 8 inch round pans. *The baked layers using 3 pans are a little thinner than our usual--about 1 inch thickness...but we wanted the extra layer of filling that three layers gives us!

Step 5

Heat the coconut milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces, the smaller the pieces the easier it will melt. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Allow to cool down before using.

Step 7

Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.

Step 9

In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy

Step 11

Add the eggs one at a time, mixing after each until the yellow is blended in.

Step 13

Add the vanilla and coconut extracts.

Step 15

Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).

Step 17

Mix until just combined, do not over mix and do not mix above medium speed.

Step 19

Pour batter into prepared pans- if baking in three 8 inch pans, bake at 325 for 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. If using two 8 inch pans, bake at 350 for 30 to 35 minutes. Let cool 10 minutes in the pans on a cooling rack and flip out.

Step 21

For the White Chocolate Coconut Cream Cheese FrostingFirst, cut/chop the white chocolate into very small pieces.  This will ensure easy melting.  Put into a microwave safe bowl and add 3 Tablespoons milk.  Microwave for 15 seconds— let sit for a minute or two, stir and microwave again for 10 seconds, letting it sit again to soften further.  Stir.  Be careful not to overheat the white chocolate.  The chocolate will continue to melt as it is stirred so stir for several minutes until it is completely melted.  Let it cool to before using. Do not refrigerate to cool because it would firm up quickly.

Step 23

In the bowl of your mixer add the softened butter and cream cheese.  Mix on medium speed until smooth.  Add the white chocolate mixing until combined. Add the coconut extract.  Gradually add powdered sugar mixing on low sped until combined and smooth.

Step 25

The frosting may be too soft at the point so chill in the refrigerator a short while until it is the consistency you like for spreading.

Step 27

Assembling the CakePlace first cake layer on the pedestal. Spread with a layer of white chocolate coconut cream cheese frosting. Repeat for the next layer and top with final layer. Frost the cake and press shredded coconut into the frosting, covering the entire cake. Enjoy!