White Chocolate and Coconut Cake
White chocolate and coconut are a dream combination, and this light and moist cake is the perfect way to enjoy them both.
How long will it take?
1 hour
What’s the serving size?
Serves 8-10
What do I need?
- 300 mL Ayam Coconut Milk
- 115 g white cooking chocolate, roughly chopped
- 275 g plain flour
- 5 tbsp cornflour
- 2 ½ tsp baking powder
- Generous pinch of salt
- 170 g unsalted butter, at room temperature
- 300 g caster sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
For the Frosting
- 115 g white cooking chocolate
- 3 tbsp milk
- 115 g unsalted butter, softened
- 225 g cream cheese
- 1 tsp coconut extract
- 6 cups icing sugar
- Shredded coconut to decorate
How do I make it?
- Preheat oven to 160C.
- Grease and line 3 x 20 centimetre round cake tins.
- Add coconut milk to a saucepan over low heat and allow to warm (do not let it boil). Add white chocolate and stir until melted and smooth. Set aside to cool.
- Meanwhile add flour, cornflour, baking powder and salt to a bowl and stir to combine.
- Add butter to the bowl of an electric mixer and blend on medium speed until smooth, then add sugar and blend until light and fluffy,
- Add eggs, one at a time, then vanilla and coconut extract.
- Add half the flour mixture, then half the coconut milk mixture and blend well. Add remaining flour and coconut milk and blend until just combined.
- Divide mixture among the cake tins and cook for 20 – 25 minutes or until a skewer inserted comes out clean. Set aside to cool.
- Make the Frosting by cutting the chocolate into small pieces and adding to a clean glass bowl with milk. Microwave for 20 seconds, then stir and microwave again if needed to melt the chocolate. Set aside to cool.
- Add butter and cream cheese to the bowl of an electric mixer. Blend on medium speed until smooth, then add the cooled white chocolate and mix until combined. Add coconut extract and icing sugar and mix until smooth.
- Assemble the cake by spreading a layer of frosting over the top of one cake. Place the second cake on top and spread with frosting, then add the final cake. Spread frosting over the outside of the assembled cake and sprinkle with shredded coconut to decorate.
