White Chocolate-Coconut Layer Cake Recipe

Name: White Chocolate-Coconut Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces white baking chocolate, chopped; 3/4 cup butter, softened; 1-1/2 cups sugar; 1/8 teaspoon salt; 4 eggs; 1 teaspoon coconut extract; 2-1/2 cups cake flour; 6 teaspoons baking powder; 1-1/4 cups 2% milk; 1 cup frozen unsweetened sliced peaches, thawed and finely chopped; 1/2 cup macadamia nuts, chopped, toasted; 6 ounces white baking chocolate, chopped; 1/4 cup heavy whipping cream; 1 cup butter, softened; 1/2 teaspoon coconut extract; 4 cups confectioners' sugar; 1 cup sweetened shredded coconut, toasted; 1/4 cup macadamia nuts, chopped, toasted

Servings: persons

8 ounces white baking chocolate, chopped
3/4 cup butter, softened
1-1/2 cups sugar
1/8 teaspoon salt
4 eggs
1 teaspoon coconut extract
2-1/2 cups cake flour
6 teaspoons baking powder
1-1/4 cups 2% milk
1 cup frozen unsweetened sliced peaches, thawed and finely chopped
1/2 cup macadamia nuts, chopped, toasted
6 ounces white baking chocolate, chopped
1/4 cup heavy whipping cream
1 cup butter, softened
1/2 teaspoon coconut extract
4 cups confectioners' sugar
1 cup sweetened shredded coconut, toasted
1/4 cup macadamia nuts, chopped, toasted

1
Line three 8-in. round baking pans with parchment paper; coat paper with cooking spray and set aside.
2
In a small bowl, melt chocolate; set aside.
3
In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Sift flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
4
Pat peaches dry with paper towels. Fold peaches, chocolate and macadamia nuts into batter. Divide among prepared pans.
5
Bake at 350u00b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
6
For frosting, in a microwave, melt chocolate with cream; cool to room temperature. In a large bowl, beat butter and extract until fluffy; add cooled chocolate mixture. Gradually beat in confectioners' sugar.
7
Spread between layers and over top and sides of cake. Sprinkle with coconut and macadamia nuts.

2523

kcal

Calories

128

Fat

330

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 8 ounces white baking chocolate, chopped, 3/4 cup butter, softened, 1-1/2 cups sugar, 1/8 teaspoon salt, and more.

Yes, White Chocolate-Coconut Layer 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 Layer Cake

How did you like this recipe?

Frequently Asked Questions