Snowy Coconut and White Chocolate Cake
This ethereal layer cake features a moist coconut crumb paired with a velvety white chocolate ganache frosting, finished with a generous dusting of shredded coconut for a stunning winter aesthetic.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1.5 cups granulated sugar
- 1 cup unsweetened coconut milk full fat, canned
- 0.5 cup unsalted butter softened at room temperature
- 3 large egg whites room temperature
- 2 tsp baking powder
- 1 tsp coconut extract
- 8 oz white chocolate baking bars finely chopped
- 0.5 cup heavy cream for ganache
- 1.5 cups sweetened shredded coconut for coating
Notes
Store in an airtight container in the refrigerator for up to 4 days. For the best flavor, bring to room temperature for 20 minutes before serving. You can substitute coconut milk with whole milk if needed, though the coconut flavor will be less intense.