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Moist Coconut Cake Recipe with Creamy White Chocolate Frosting

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A tender and moist coconut cake paired with a silky, creamy white chocolate frosting that balances sweetness with a hint of coconut flavor. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) full-fat coconut milk, shaken well
  • 1 cup (80 g) sweetened shredded coconut
  • 8 ounces (225 g) white chocolate, chopped
  • 4 ounces (113 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons (15–30 ml) heavy cream, as needed

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the coconut milk in two parts, beginning and ending with the dry mix. Mix just until combined.
  6. Gently fold in the shredded coconut using a spatula.
  7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  8. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
  10. Melt the white chocolate gently in a double boiler or microwave in 15-second bursts, stirring between each until smooth. Let cool slightly.
  11. In a mixer bowl, beat the cream cheese and butter until smooth and creamy.
  12. Gradually add powdered sugar, then the melted white chocolate and vanilla extract. Beat until light and fluffy.
  13. If the frosting is too thick, add heavy cream a spoonful at a time until spreadable.
  14. Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
  15. Add the second cake layer and frost the top and sides evenly.
  16. Optionally, sprinkle toasted coconut flakes on top for extra crunch and flavor.
  17. If kitchen is warm, refrigerate cake for 15 minutes before slicing to help frosting set.

Notes

Do not overmix the batter to keep the cake tender. Fold shredded coconut gently. Cool cakes completely before frosting to prevent melting. For dairy-free version, substitute butter and cream cheese with plant-based alternatives and use coconut cream instead of heavy cream. Fresh pineapple chunks can be added for a tropical twist. Toasted coconut flakes add extra crunch when sprinkled on top.

Nutrition

Keywords: coconut cake, white chocolate frosting, moist cake, easy dessert, creamy frosting, tropical cake, coconut dessert

Find it online: https://blixfood.com/moist-coconut-cake-recipe-with-creamy-white-chocolate-frosting-easy-and-perfect/