• Robyn

Recipe: White Chocolate Coconut Cake

Updated: Dec 25, 2020


Have you ever bitten in a Ferrero Raffaello, that gloriously creamy, crunchy, coconutty delight that you can usually only find in the “fancy candy” section of the drugstore (if it’s even stocked)? The combination of crackling marzipan/almond, delectable white chocolate, and flaky coconut brings comes together as my platonic ideal of dessert.


Well, imagine that candy in cake form.


I have never celebrated Easter before, but I thought it would be a treat to come up with a very spring-like dessert for my non-Jewish boyfriend this holiday. I scoured the Internet for ideas on how to achieve my vision, and here is what I have come up with:


Ingredients: 


Cake: 

  1. 4 squares of white Baker’s chocolate, chopped

  2. 1/2 cup hot water

  3. 1 cup coconut milk

  4. 1 TB milk

  5. 1 TB white vinegar

  6. 2 1/2 cups all-purpose flour

  7. 1/2 TSP baking powder

  8. 1 TSP baking soda

  9. 1/2 TSP salt

  10. 2 sticks butter, softened

  11. 1 cup sugar

  12. 3 eggs

Frosting + decoration: 

  1. 4 squares of white Baker’s chocolate, chopped

  2. Remaining coconut milk from can

  3. 1 cup Plugra butter

  4. 1 1/2 cup powdered sugar

  5. 1 TB vanilla extract

  6. 1 cup coconut flakes

  7. 1 TSP almond extract (if desired)

Directions: 


Over low heat, use a saucepan to melt the white chocolate and hot water. Stir until combined and set aside to cool.


Pour the coconut milk in a glass or bowl, then add the milk and vinegar. (Don’t be alarmed when the mixture curdles – it is supposed to do this!)


Preheat the oven to 350 degrees Fahrenheit. Line two cake pans with parchment paper, then butter and flour them. (Refrain from using a spray, as in my experience this has lead to overly crisped edges.)


Sift together the flour, baking powder, baking soda, and salt in a large mixing bowl and set aside. Using a mixer, cream together the 2 sticks of butter and the sugar until light and airy. Beat in the eggs one at a time until completely combined. Add in the dry ingredients alternatively with the coconut milk, and then mix in the liquid white chocolate. Pour the batter in the cake pans and bake for roughly 30 to 35 minutes. Test it by inserting a toothpick into the center; if it comes out clean, remove from the oven.


While the cake is still baking, begin making the frosting. In a saucepan, combine the remaining white chocolate and coconut milk. Keep stirring, and when melted and smooth, remove from the heat and allow it to cool completely.


In your mixer, cream the Plugra butter, powdered sugar, and vanilla until smooth and fluffy. Slowly add in the cooled white chocolate and beat until the mixture is evenly creamy. Fold in the coconut flakes and spread it between the layers of the cake and the outside surfaces.



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