Best 6 White Chocolate Coconut Cake Recipes

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Indulge in a symphony of flavors with our exquisite White Chocolate Coconut Cake, a culinary masterpiece that tantalizes taste buds with every bite. This heavenly cake is a harmonious blend of rich white chocolate and luscious coconut, resulting in a decadent dessert that is perfect for any occasion.

It comes with two delectable recipes: a classic White Chocolate Coconut Cake and a tantalizing White Chocolate Coconut Bundt Cake. Both recipes promise an explosion of flavors, with moist and fluffy cake layers enveloped in a velvety white chocolate frosting. The addition of tender coconut adds a tropical twist, creating a delightful textural contrast.

These recipes are meticulously crafted to ensure success, even for novice bakers. Clear instructions guide you through each step, ensuring that your cake turns out perfect every time. Whether you prefer the classic layer cake or the elegant Bundt cake, both recipes guarantee a stunning centerpiece that will impress your guests.

So, embark on a culinary adventure and create this extraordinary White Chocolate Coconut Cake. Its irresistible charm will make it a favorite among family and friends, leaving them craving for more.

Here are our top 6 tried and tested recipes!

WHITE CHOCOLATE COCONUT CAKE



White Chocolate Coconut Cake image

This eye-catching cake is my own creation. The white "snowball" look makes it the perfect choice for a holiday celebration. -Greta Kirby, Carthage, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 11

1 package white cake mix (regular size)
1 cup water
1 can (15 ounces) cream of coconut, divided
3 egg whites
1 can (5 ounces) evaporated milk
2/3 cup vanilla or white chips
2 ounces cream cheese, softened
1 cup heavy whipping cream, divided
3-1/2 cups sweetened shredded coconut, divided
2 teaspoons vanilla extract, divided
1/4 cup sugar

Steps:

  • In a large bowl, combine the cake mix, water, 3/4 cup cream of coconut and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the evaporated milk, chips, cream cheese, 3 tablespoons heavy cream and remaining cream of coconut; cook and stir over low heat until chips are melted., Remove from the heat; stir in 1-1/2 cups coconut and 1 teaspoon vanilla. Transfer to a large bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally., For frosting, in a large bowl, beat remaining cream until it begins to thicken. Add sugar and remaining vanilla; beat until stiff peaks form., Place bottom cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake; sprinkle with remaining coconut. Refrigerate leftovers.

Nutrition Facts : Calories 625 calories, Fat 32g fat (23g saturated fat), Cholesterol 36mg cholesterol, Sodium 436mg sodium, Carbohydrate 80g carbohydrate (61g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT CAKE WITH WHITE CHOCOLATE FROSTING



Coconut Cake with White Chocolate Frosting image

White on white is just right! Top a tender coconut cake with a white chocolate frosting that's prepared in the microwave.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 15

Number Of Ingredients 9

1 can (14 oz) coconut milk (not cream of coconut)
1 box Betty Crocker™ Super Moist™ white cake mix
1/4 cup water
3 egg whites
3/4 cup flaked coconut
1 cup white vanilla baking chips (6 oz)
1 3/4 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Reserve 1/3 cup coconut milk for frosting.
  • In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Cool completely; about 1 hour.
  • Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High about 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in powdered sugar, butter, reserved 1/3 cup coconut milk and the vanilla. Cover; refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered on High 10 to 15 seconds to soften; stir until smooth.)
  • Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 38 g, TransFat 0 g

WHITE CAKE WITH COCONUT, PECAN AND CHOCOLATE CHIP FROSTING



White Cake with Coconut, Pecan and Chocolate Chip Frosting image

Provided by Danny Murry

Categories     Cake     Chocolate     Dessert     Vegetarian     Kid-Friendly     Coconut     Pecan     Birthday     Bon Appétit     New York     Small Plates

Yield Serves 12

Number Of Ingredients 18

For cake
1 2/3 cups sugar
2/3 cup solid vegetable shortening
3 large eggs
2 large egg whites
1 1/4 cups whole milk
1 tablespoon vanilla extract
2 cups self-rising flour
For frosting
1 5-ounce can evaporated milk
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
3 large egg yolks, beaten to blend
1 tablespoon all purpose flour
1/2 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 1/2 cups flaked sweetened coconut
1 1/2 cups semisweet chocolate chips

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking pan. Using electric mixer, beat sugar and vegetable shortening in large bowl to blend. Beat in eggs and egg whites, then milk and vanilla extract. Add flour and beat just until blended. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake in pan.
  • Make frosting:
  • Combine first 6 ingredients in heavy large saucepan. Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes. Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes.
  • Spread warm frosting over cake in pan. Let cool completely. Sprinkle chocolate chips over cake, pressing gently to adhere. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

COCONUT CAKE WITH WHITE CHOCOLATE FROSTING



Coconut Cake With White Chocolate Frosting image

Coconut and white chocolate - yum! From Betty Crocker mini-recipe mag. Posted for safekeeping. Prep/cooking times are an estimate.

Provided by KlynnPadilla

Categories     Dessert

Time 2h25m

Yield 15 serving(s)

Number Of Ingredients 9

1 (14 ounce) can coconut milk
1 (18 1/4 ounce) 'super moist' white cake mix
1/4 cup water
3 egg whites
3/4 cup sweetened flaked coconut
1 cup white chocolate chips
1 3/4 cups powdered sugar
1/3 cup butter, softened
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour).
  • In a large bowl, beat cake mix, 1 1/3 cup of the coconut milk (set the remaining 1/3 cup aside for the frosting), water and egg whites on low speed 30 seconds; increase to medium speed and beat another 2 minutes. Stir in 1/2 cup of the shredded coconut until well combined; pour batter into prepared pan.
  • Bake about 30 minutes, remove from oven and let cool completely, about an hour.
  • Meanwhile, microwave white chips uncovered on high 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in powdered sugar, butter, reserved coconut milk and the vanilla. Cover and refrigerate 30-60 minutes. If frosting becomes too firm to spread, microwave uncovered on high 10 to 15 seconds to soften; stir until smooth.
  • Spread frosting over cake; sprinkle with remaining coconut. Store loosely covered at room temperature.

Nutrition Facts : Calories 379.9, Fat 18.1, SaturatedFat 11.2, Cholesterol 12.4, Sodium 307.2, Carbohydrate 52.4, Fiber 1.1, Sugar 43.1, Protein 3.9

WHITE CHOCOLATE-COCONUT LAYER CAKE



White Chocolate-Coconut Layer Cake image

This cake is special to me because I took a recipe I had been making for years and added my own touches. I incorporated fresh peaches and macadamia nuts to the batter. I also switched from dark to white chocolate. My family gave the results a thumb's up. -Darl Collins, Marklevile, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19

8 ounces white baking chocolate, chopped
3/4 cup butter, softened
1-1/2 cups sugar
1/8 teaspoon salt
4 large 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
FROSTING:
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

Steps:

  • Line three 8-in. round baking pans with parchment; coat paper with cooking spray and set aside., In a small bowl, melt chocolate; set aside., In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, 1 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., Pat peaches dry with paper towels. Fold peaches, chocolate and macadamia nuts into batter. Divide among prepared pans., Bake at 350° 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., 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., Spread between layers and over top and sides of cake. Sprinkle with coconut and macadamia nuts.

Nutrition Facts :

COCONUT CAKE WITH WHITE CHOCOLATE FROSTING



Coconut Cake with White Chocolate Frosting image

My husband adores coconut but not so much cake. When I take this beauty to family potlucks, he gets his coconut, too. -Sharon Rehm, New Blaine, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 10

1 package white cake mix (regular size)
1-1/4 cups coconut milk (about 10 ounces)
3 large eggs
1/3 cup butter, melted
FROSTING:
1 cup butter, cubed
12 ounces white baking chocolate, chopped
1/2 cup coconut milk (about 4 ounces)
2-1/2 cups confectioners' sugar, sifted
1 to 2 cups unsweetened coconut flakes

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. Beat on medium 1-1/2 minutes. Transfer to prepared pans. Bake and cool as package directs., For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. Remove from heat; gradually stir in confectioners' sugar until smooth. Transfer to a bowl., Place bowl in an ice-water bath. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spread between layers and over top and sides of cake. Cover with coconut.

Nutrition Facts : Calories 500 calories, Fat 31g fat (21g saturated fat), Cholesterol 76mg cholesterol, Sodium 341mg sodium, Carbohydrate 55g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • For a richer flavor, use high-quality white chocolate.
  • Make sure the butter and cream cheese are at room temperature before mixing.
  • Do not overmix the batter, as this can result in a tough cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before frosting.
  • For a smooth and creamy frosting, beat the butter and cream cheese until light and fluffy.
  • Garnish the cake with shredded coconut or white chocolate shavings.

Conclusion:

This white chocolate coconut cake is a delicious and elegant dessert that is perfect for any occasion. With its moist and fluffy texture, rich white chocolate flavor, and creamy coconut frosting, this cake is sure to be a hit with everyone who tries it. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield a beautiful and delicious cake. So next time you are looking for a special dessert to make, give this white chocolate coconut cake a try. You won't be disappointed!

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