How to make white chocolate coconut cake- 4 Mins or Less Recipes
How to make a 4 layer coconut cake. This cake is filled with white chocolate coconut buttercream and sprinkled with shredded coconut for added flavour and texture.
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Recipe:
Cake:
16 tablespoons unsalted butter
2 cups sugar
2 1/2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk
1/4 cup coconut milk
1 tablespoon vanilla extract
1/2 tablespoon coconut extract
5 eggs
2-3 cups of shredded sweetened coconut
White chocolate butter cream:
24 tablespoons unsalted butter
6 cups icing sugar
3 ounces white chocolate (melted)
1/2 cup coconut milk
1/2 tablespoons vanilla extract
1/2 tablespoon coconut extract
pinch of salt
Directions:
Cream together butter and sugar in your stand mixer.
Whisk together flour, baking soda, and salt in one bowl, and buttermilk, coconut milk, vanilla, and coconut extract in another bowl.
Add the dry and wet ingredients 1/3rd at a time to the butter and sugar and mix until well combined.
Bake in a preheated 350 degree oven for 30-35 mins until a toothpick comes out clean.
Once the cakes are cooled, cut the tops off to level them out. Split each cake horizontally so you have a total of 4 even layers.
To make the buttercream cream the butter and sugar in a bowl.
Once creamed, add the icing sugar 1/3rd at a time. Once combined add the coconut milk, vanilla, coconut extract and a pinch of salt and beat until smooth.
To assemble the cake place one layer on your cake board and cover the top in a thin layer of buttercream. Sprinkle some shredded coconut on top and then place another layer of cake on top. Continue until all layers are stacked and covered.
Once the last layer has been added you can frost the sides and cover the entire cake in shredded coconut to finish.
Check out our other videos:
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Got a recipe you wanna see? Comment below and subscribe for new dessert videos every Sunday.
Full recipe and other videos can be found here:
/
Recipe:
Cake:
16 tablespoons unsalted butter
2 cups sugar
2 1/2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk
1/4 cup coconut milk
1 tablespoon vanilla extract
1/2 tablespoon coconut extract
5 eggs
2-3 cups of shredded sweetened coconut
White chocolate butter cream:
24 tablespoons unsalted butter
6 cups icing sugar
3 ounces white chocolate (melted)
1/2 cup coconut milk
1/2 tablespoons vanilla extract
1/2 tablespoon coconut extract
pinch of salt
Directions:
Cream together butter and sugar in your stand mixer.
Whisk together flour, baking soda, and salt in one bowl, and buttermilk, coconut milk, vanilla, and coconut extract in another bowl.
Add the dry and wet ingredients 1/3rd at a time to the butter and sugar and mix until well combined.
Bake in a preheated 350 degree oven for 30-35 mins until a toothpick comes out clean.
Once the cakes are cooled, cut the tops off to level them out. Split each cake horizontally so you have a total of 4 even layers.
To make the buttercream cream the butter and sugar in a bowl.
Once creamed, add the icing sugar 1/3rd at a time. Once combined add the coconut milk, vanilla, coconut extract and a pinch of salt and beat until smooth.
To assemble the cake place one layer on your cake board and cover the top in a thin layer of buttercream. Sprinkle some shredded coconut on top and then place another layer of cake on top. Continue until all layers are stacked and covered.
Once the last layer has been added you can frost the sides and cover the entire cake in shredded coconut to finish.
Check out our other videos:
How to make French macarons:
Would you fight or commit crime with super powers?
How to make candied bacon:
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