Sometimes, an old-fashioned coconut cake is exactly what you're looking for, particularly with this white chocolate whipped cream over it!
Course Dessert
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Author Vedika
Equipment
2 8 inch cake pans or a cupcake tray
Ingredients
FOR THE CAKE:
1¾cupall-purpose flour
2tspbaking powder
½tspsalt
½cupshredded coconut
1½sticksButter
1⅓cupsugar
2 large eggsplus 2 large egg whites
¾cupunsweetened coconut milk
1½tsppure vanilla extract
2cupshredded coconutto finish the cake with
FOR THE FROSTING:
170gramswhite chocolate
1½cupheavy whipping cream
½cupdry, shredded coconut
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.