A light, moist cake with just the right amount of coconut is the perfect dessert for any occasion. Topped off with a white chocolate whipped cream that compliments this cake so well, is definitely a crowd pleaser! I once served this cake at my mother’s dinner party, before I knew it, the cake plate was wiped clean. If you like…. LOVE coconut, this is a must-try recipe, perfect for all seasons and all occasions! the recipe also makes 21 divine little cupcakes.
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed shredded coconut
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs, plus 2 large egg whites
- 3/4 cup unsweetened coconut milk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups of additional packed shredded coconut to finish the cake with
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.
Combine 1/2 cup of sugar with 1 cup of water and whisk till the sugar has disolved.
spread this syrup over the two cakes so that the cakes will be nice and moist. It is not necessary with cupcakes.
6 oz (170g) white chocolate
1 1/2 cup of heavy whipping cream
1/2 cup dry, shredded coconut
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! and continue beating till smooth. Be careful because the mixture can easily curdle! Fold in the dry coconut and frost the cooled cakes or cupcakes.