White Chocolate Coconut Cake Recipe

Name: White Chocolate Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz. white chocolate; 1/2 c. water; 4 egg whites; 2 c. sugar; 1 c. unsalted butter; 2 1/2 c. cake flour; 1 1/2 tsp. baking powder; White Chocolate Frosting (recipe follows); 1/2 tsp. salt; 1 c. buttermilk; 1 c. blanched almonds, finely ground; 3 1/3 c. canned flaked coconut; 1/2 c. seedless raspberry jam

Servings: persons

6 oz. white chocolate
1/2 c. water
4 egg whites
2 c. sugar
1 c. unsalted butter
2 1/2 c. cake flour
1 1/2 tsp. baking powder
White Chocolate Frosting (recipe follows)
1/2 tsp. salt
1 c. buttermilk
1 c. blanched almonds, finely ground
3 1/3 c. canned flaked coconut
1/2 c. seedless raspberry jam

1
Preheat oven to 375u00b0.
2
Generously grease and flour 3 (9-inch) round cake pans.
3
Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
4
Cool. Beat egg whites until soft peaks form.
5
Gradually beat in 1/2 cup sugar.
6
Continue beating until shiny, stiff peaks form.
7
Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
8
Stir in melted white chocolate.

2595

kcal

Calories

152

Fat

276

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 oz. white chocolate, 1/2 c. water, 4 egg whites, 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.

White Chocolate Coconut Cake

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