White Chocolate Coconut Cake with White Chocolate Cream Cheese Frosting

28 Apr

Hello, and long time no see! I am loving my break between school and work, and haven’t been blogging much lately! Paintball, skiing, drinks on the beach, froyo (you must go to Menchies if you never have!), and lots of time with friends. It feels great to be able to do whatever I want, and not worry about any commitments, even if it only lasts for a few days.

On Wednesday my friend Rachel celebrated her 20th birthday, and I made her this cake for her BBQ. I had no idea that about 5 other people were baking cakes, cookies, brownies and the such as well! W had so much food leftover that we decided to bring it to paintball the next day. I loved all the goodies, but I couldn’t help liking my cake as well. It is a denser cake, with a rich vanilla flavour that is enhanced by the white chocolate. The icing is white chocolate and cream cheese and super rich, and coated in sugared, shredded coconut. I thought it was quite cute and girly and perfect for a birthday celebration.

White Chocolate Coconut Cake with White Choco Cream Cheese Frosting


  • 2 3/4 cups flour
  • 1 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • half cup salted butter, melted
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 tbsp vanilla extract
  • 3 oz white chocolate, melted


  • 1 cup butter, room temperature
  • 3 cups confectioners sugar
  • 8 oz cream cheese
  • 2 tsp vanilla
  • 3 oz white chocolate, melted
  • 1-2 tbsp milk
  • 3-4 drops red food colouring
  • 1-2 cups shredded, sweetened coconut


Preheat oven to 350 and grease a 10 inch springfoam pan (or two cake pans).

For cake, mix together all dry ingredients in a large bowl. Mix in butter, then slowly beat in eggs. Slowly beat in the rest of the ingredients until a thoroughly mixed batter is formed. Pour batter into greased pan(s) and bake for 35-40 minutes, or until a toothpick comes out clean and the top of the cake in golden.

Let cake cool for 20 minutes, then cool further in the fridge for a couple hours. While cake finishes cooling, make frosting. Beat the butter and cream cheese until fluffy, then slowly beat in the sugar. As you require more liquid, add in vanilla and white chocolate. If still to thick, add in milk, 1 tbsp at a time until desired consistently is reached. Finally, mix in red food colouring until a light shade of pink is made.

Frost cake with a spatula, covering all sides in an even coating. Top with coconut. Cool cake for at least half an hour to set, then serve.

Happy Baking!! xxxx

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