Soft, moist layered coconut cake made with coconut milk and coconut flakes. It's filled with fluffy white chocolate frosting and topped with white chocolate ganache and more coconut flakes
Keyword cake, Coconut, white chocolate
Prep Time 4hours
Cook Time 25minutes
Total Time 4hours25minutes
Servings 13 layer, 8-inch cake
Author Lyuba Brooke
¾cupunsalted butterroom temperature
1cupwhite granulated sugar
2½cupsall purpose flour
1cupsweetened coconut flakes
1 1/2cupsunsalted butterroom temperature
8ozcream cheeseroom temperature
7ozjar marshmallow fluff
4ozbaking white chocolate bar
White Chocolate Ganache:
4ozbaking white chocolate bar
¼cupheavy whipping cream
1/2cupsweetened coconut flakes for topping
Preheat oven to 350. Grease and lightly flour 3, 8-inch round baking pans. (To flour the pans: grease with cooking spray then add some flour. Pat baking pan so that it's lightly covered in flour all over the inside, then turn the pan upside down and lightly pat to discard loose flour. **I do recommend using 3 of the same cake pans at a time because it will be much easier to divide all the batter equally among the pans.)
Have all your ingredients ready.
Beat butter in the electric mixer on high, for about a minute. Add sugar and beat for another minute or two, until light and fluffy.
Add eggs, one at a time, beating on medium-high speed after each addition. Add vanilla extract.
Sift flour, baking powder and salt together.
Lower the speed to low and add a third the flour mixture, mix until just combined.
Add coconut milk, mix just until incorporated.
Add another third of the flour mixture, mix just until incorporated.
Add half the whole milk, mix just until incorporated.
Add remaining flour and after it's just incorporated, add remaining milk.
Scrape sides and bottom of the bowl and mix until all ingredients are just combined.
Stir in coconut flakes.
Separate the batter between the 3 baking pans, evenly. Pat filled baking pans gently on the counter to get rid of any formed air pockets. Bake for 18-22 minutes. Take out and let the cakes rest of the counter for 10 minutes.
Carefully run a butter knife between sides of the cake pan and the cake. Let the cakes cool for about 10 minutes and then take them out of the pans. Let them cool completely on a rack before adding frosting or it will melt.
In a bowl of an electric mixer, beat butter for a couple of minutes on medium-high speed. Add cream cheese and continue to beat it for 2-3 more minutes.
Meanwhile, melt baking chocolate in a microwave (30-45 at a time, on half the power). Stir and let cool just a little bit.
Lower the speed and add powder sugar, mix until incorporated and raise the speed again.
Add melted white chocolate and marshmallow fluff to the mixing bowl, and mix. Scrape sides and bottom of the bowl. Beat for a couple extra minutes. (You may want to place the frosting into the refrigerator for 15-20 minutes.)
Once the cake layers are cooled completely...
Spread a third of the frosting on the bottom layer of the cake. Top off with another cake layer.
Spread another third of frosting on the bottom of the second cake layer. Top off with the third cake layer.
Spread remaining frosting on top of the third cake layer.
Chop white baking chocolate and place it into a small bowl.
Bring heavy cream to simmer, be careful not to let it actually boil or it will raise.
Pour ¼ cup of boiling cream over the chopped white chocolate and stir with a whisk until melted and smooth. (If you notice your chocolate is not melting as well, pop it into the microwave for 15 seconds on half the power. Whisk until smooth.)
Pour white chocolate ganache over the cake and let it drip down the sides.
Sprinkle coconut flakes over the top of the cake.
I recommend putting the cake in the fridge for about 2 hours to settle. (To secure the layers, you can stick a long wooden skewer in the center of the cake.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.