White Chocolate-Coconut Cake – a delicious recipe with white chocolate, water, butter, sugar, eggs, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine chocolate and water in top of double boiler; bring water to a boil.
2
Reduce heat; cook, stirring constantly, until chocolate melts.
3
Remove from heat; cool.
4
Cream butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
5
Add egg yolks, one at a time, beating well after each addition.
6
Stir in white chocolate mixture.
7
Combine 2 1/4 cups flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
8
Mix after each addition.
9
Combine almonds and coconut; dredge with 1/4 cup flour, stirring to coat well.
10
Stir into batter.
11
Beat egg whites (at room temperature) until soft peaks form; add 1/4 cup sugar, 1 tablespoon at a time, and beat until stiff peaks form.
12
Fold into batter.
2429
kcal
Calories
143
g
Fat
254
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1/4 lb. white chocolate, coarsely chopped, 1/2 c. water, 1 c. butter, softened, 1 1/2 c. sugar, and more.
Yes, White Chocolate-Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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