Sometimes you’re simply craving an old-fashioned coconut cake; light, moist and with just the right amount of coconut, it’s the perfect dessert for any occasion. Topped off with a white chocolate whipped cream that compliments this cake so well, this coconut cake recipe is definitely a crowd-pleaser! I once served this cake at my mother’s dinner party, and before I knew it, the cake plate was wiped clean. If you like…. LOVE coconut, this is a must-try coconut cake recipe, perfect for all seasons and all occasions! If you’re craving a batch of coconut cupcakes instead, this recipe also makes 21 divine little cupcakes.

Coconut Cake Recipe Cupcakes

Coconut Cake with White Chocolate Frosting

Sometimes, an old-fashioned coconut cake is exactly what you're looking for, particularly with this white chocolate whipped cream over it!
Prep: 30 minutes
Cook: 30 minutes
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Ingredients

FOR THE CAKE:

  • 1¾ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup shredded coconut
  • 1½ sticks Butter
  • 1⅓ cup sugar
  • 2 large eggs, plus 2 large egg whites
  • ¾ cup unsweetened coconut milk
  • 1½ tsp pure vanilla extract
  • 2 cup shredded coconut, to finish the cake with

FOR THE FROSTING:

  • 170 grams white chocolate
  • 1½ cup heavy whipping cream
  • ½ cup dry, shredded coconut

Equipment

  • 2 8 inch cake pans or a cupcake tray

Instructions

FOR THE CAKE:

  • Preheat the oven to 180 degrees C.
  • Butter two 8-inch pans, then flour the pans, or line a cupcake tray for 21 cupcakes. 
  • Place the 1/2 cup of packaged shredded coconut in a food processor. Pulse until it is somewhat powdery.
  • In a small bowl, beat together the butter and sugar until combined. Add the eggs and egg whites, as well as the vanilla extract. Beat until light and well blended.
  • Whisk together the ground up coconut, flower, baking powder, and salt.
  • Then, add 1/3 of the flour mixture to the butter and egg mixture. Beat until just combined. Add  1/3 of the coconut milk. Continue alternating with the coconut milk and flour until everything is well blended. Evenly pour the mixture between the two baking pans, or with the cupcake liners.
  • Bake for 20-30 minutes or until a toothpick, when inserted into a cupcake or cake comes out clean.
  • Cool the cakes or cupcakes.
  • After frosting the cake, finish with dry, shredded coconut to  give a coconut-like effect. 

FOR THE FROSTING;

  • Heat 1/2 cup of cream, and melt the chocolate. Combine these two together until smooth.
  • Cool the white chocolate mixture in the refrigerator.
  • In the mean time, whip the remaining 1 cup of cream until  soft peaks form. Add the white chocolate mixture VERY SLOWLY! Continue beating until smooth. Be careful as the mixture can easily curdle. Fold in the dry coconut and then frost the cooled cakes or cupcakes.

Notes

Optional:
Combine 1/2 cup of sugar with 1 cup of water and whisk till the sugar has dissolved. You can spread this syrup over the two cakes so that the coconut cake will be nice and moist. It is not necessary with cupcakes.
Author: Vedika
Course: Dessert