Coconut White Chocolate Cake

Coconut White Chocolate Cake

Coconut White Chocolate Cake is a delectable dessert that combines the exotic taste of coconut with the irresistible sweetness of white chocolate. This divine creation is perfect for any occasion, whether it’s a birthday celebration, a holiday gathering, or simply a treat-yourself moment.

A close-up image of a slice of Coconut White Chocolate Cake topped with shredded coconut and white chocolate chips

Ingredients Needed

To embark on your culinary journey of creating Coconut White Chocolate Cake, you’ll need the following ingredients:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Coconut milk
  • Vanilla extract
  • Shredded coconut
  • White chocolate chips

Preparing the Cake Batter

Mixing dry ingredients

Start by combining the all-purpose flour, baking powder, and salt in a mixing bowl. Whisk the dry ingredients together until well incorporated.

Adding wet ingredients

In a separate bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the coconut milk and vanilla extract.

Incorporating coconut and white chocolate

Gently fold the shredded coconut and white chocolate chips into the batter until evenly distributed. Be careful not to overmix, as you want to maintain the light and airy texture of the cake.

Baking the Cake

Choosing the right pan

Pour the cake batter into a greased and floured baking pan. You can use a round cake pan for a classic look or experiment with different shapes and sizes for a unique presentation.

Preheating the oven

Preheat your oven to the specified temperature, usually around 350°F (175°C), ensuring that it’s fully heated before placing the cake inside.

Timing and temperature

Bake the cake according to the recipe instructions, keeping an eye on it to prevent over-browning. A toothpick inserted into the center should come out clean when the cake is done.

Decorating the Cake

Choosing frosting

Once the cake has cooled completely, it’s time to adorn it with frosting. Opt for a creamy white chocolate ganache or a coconut-infused buttercream to complement the flavors of the cake.

Decorating options

Get creative with your decorations, whether it’s sprinkling toasted coconut flakes on top or arranging fresh fruit for a vibrant finish. Let your imagination run wild!

Serving Suggestions

Serve slices of Coconut White Chocolate Cake with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgent treat. Pair it with a cup of freshly brewed coffee or a tropical fruit smoothie for the ultimate dessert experience.

Tips for Success

  • Use high-quality ingredients for the best flavor and texture.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store any leftovers in an airtight container in the refrigerator for up to several days.

Health Benefits of Coconut

In addition to its irresistible taste, coconut offers a plethora of health benefits. It’s rich in essential nutrients like vitamins, minerals, and healthy fats, making it a nutritious addition to your diet. Coconut is also known for its antibacterial and antiviral properties, promoting overall wellness and immunity.


Coconut White Chocolate Cake is more than just a dessert—it’s a culinary masterpiece that tantalizes the senses and brings joy to every bite. Whether you’re a seasoned baker or a novice in the kitchen, this delightful treat is sure to impress and satisfy even the most discerning palates. So why wait? Indulge your sweet tooth and treat yourself to a slice of paradise with Coconut White Chocolate Cake today!


  1. Can I use coconut flour instead of all-purpose flour in this recipe?
    • While you can experiment with substituting coconut flour, keep in mind that it absorbs more liquid than all-purpose flour, so adjustments may be needed.
  2. Can I make this cake ahead of time and freeze it?
    • Yes, you can freeze Coconut White Chocolate Cake for later enjoyment. Just be sure to wrap it tightly to prevent freezer burn.
  3. Is there a dairy-free alternative to using butter in this recipe?
    • You can substitute vegan butter or coconut oil for the unsalted butter to make the cake dairy-free.
  4. Can I use dark chocolate instead of white chocolate for this cake?
    • While it will alter the flavor profile, you can certainly use dark chocolate if you prefer a richer, less sweet taste.
  5. How can I prevent my shredded coconut from burning during baking?
    • Toast the shredded coconut separately before adding it to the batter to prevent it from burning in the oven.
Coconut White Chocolate Cake

Coconut White Chocolate Cake

Indulge in the tropical fusion of coconut and white chocolate with our irresistible cake recipe
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 peoples
Calories: 350kcal


  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 cup sour cream
  • 1 cup shredded coconut sweetened
  • 1 cup white chocolate chips

For the White Chocolate Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 ounces white chocolate melted and cooled


  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and sour cream. Mix until just combined, being careful not to overmix.
  • Gently fold in the shredded coconut and white chocolate chips until evenly distributed throughout the batter.
  • Divide the batter evenly between the prepared cake pans, spreading it out into an even layer.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • While the cakes are cooling, prepare the White Chocolate Cream Cheese Frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
  • Gradually add the powdered sugar and vanilla extract, mixing until smooth and well combined.
  • Stir in the melted white chocolate until incorporated into the frosting.
  • Once the cakes have cooled completely, place one layer on a serving platter or cake stand. Spread a generous layer of the White Chocolate Cream Cheese Frosting over the top.
  • Place the second layer of cake on top and frost the top and sides with the remaining frosting.
  • Optional: Garnish with additional shredded coconut and white chocolate shavings for an extra touch of elegance.
  • Slice, serve, and enjoy the divine decadence of Coconut White Chocolate Cake!


Calories: 350kcal

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