White Coconut Cake

There’s a moment when the oven door opens and a warm, sweet aroma of coconut and white chocolate floats through the kitchen — that first breath is pure comfort. This White Coconut Cake is soft and pillowy, with a tender crumb that yields to a creamy, subtly sweet finish. Each forkful combines the delicate chew of shredded coconut with the melt-in-your-mouth silkiness of white chocolate, lifted by the brightness of vanilla. It’s the kind of cake that makes people close their eyes for a second and smile.

This cake is perfect for celebrations and quiet mornings alike: make it for brunch with friends, pack slices for a picnic, or serve it at a holiday table when you want something elegant but not fussy. If you enjoy coconut-forward desserts, you may also like this gently cloud-like variant: Coconut Cloud Cake — it shares the same light spirit with a slightly different texture.

At a Glance

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–55 minutes (including 10 minutes cooling in pans)
Servings: 12 slices
Difficulty Level: Easy–Intermediate (basic techniques, simple ingredients)

Nutrition Highlights

The following nutrition values are approximate per serving (1 slice, assuming 12 slices per cake). Figures were estimated using ingredient composition data from USDA FoodData Central and rounded for clarity. If you need exact values for medical reasons, consult a registered dietitian.

Calories: ~350 kcal
Protein: ~4.8 g
Carbohydrates: ~48 g
- Sugars: ~30–35 g (primarily from granulated sugar and white chocolate)
- Fiber: ~1–2 g
Fat: ~16 g
- Saturated fat: ~9–10 g
Sodium: ~150–250 mg (depends on added salt and butter)

Notes: These values reflect the ingredient list below divided into 12 servings and do not include frosting or garnishes. Sources: USDA FoodData Central; general nutrient guidance from Mayo Clinic and CDC were referenced for contextual notes about portion sizes and daily values.

Why You’ll Love It

Aroma & Taste: The cake fills your kitchen with a rich, sweet, coconut-and-vanilla perfume that suggests celebration without being overwhelming.
Texture: Light crumb from whipped butter and whites, with pleasant, chewy coconut throughout.
Versatility: Dress it up with white chocolate frosting for a party or serve slices plain for afternoon tea.
Nostalgia & Comfort: Coconut desserts often evoke family gatherings and tropical escapes — this cake taps into that warm, familiar feeling.
Ease: Uses pantry-friendly ingredients and straightforward technique for a show-stopping result without fuss.

Preparation Guide

Ingredients

2 cups (240 g) all-purpose flour
1 1/2 cups (300 g) granulated sugar
1/2 cup (113 g) unsalted butter, softened
1 cup (240 ml) whole milk
3 large egg whites
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (≈80 g) unsweetened shredded coconut
4 ounces (113 g) white chocolate, melted
1 teaspoon vanilla extract

Optional ingredients and substitutions

To make richer: use 2 large whole eggs instead of egg whites (adds color and flavor).
For extra coconut flavor: fold in 2 tablespoons coconut cream or brush cake layers with 2–3 tablespoons coconut milk.
Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it.
Lower fat: swap whole milk for 2% milk (texture slightly less rich).
Sweetened shredded coconut will increase sugar content; reduce added sugar by 1/4 cup if using sweetened coconut.

Method & Process

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3–4 minutes with an electric mixer).
Add the egg whites one at a time, mixing well after each addition until the mixture is smooth.
Stir in the melted white chocolate and vanilla extract until evenly incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk (start and end with dry). Mix until just combined — do not overmix.
Fold in the shredded coconut gently, distributing it without deflating the batter.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Frost with your favorite white chocolate frosting, a whipped coconut cream, or enjoy plain.

Practical tips

Avoid overmixing once you add flour — overworked gluten leads to a tougher crumb.
If your white chocolate seizes when melting, add a teaspoon of neutral oil or a small splash of warm milk to smooth it.
Check doneness at 22 minutes if your oven runs hot; ovens vary.
Toast shredded coconut lightly in a dry skillet for 2–3 minutes if you prefer a nuttier top garnish.

Best Pairings

Serve with a lightly brewed jasmine or Earl Grey tea — the floral notes complement the coconut.
A scoop of coconut or vanilla ice cream turns each slice into an indulgent dessert.
For a brunch spread, pair with fresh berries and Greek yogurt for tart contrast.
For a denser, loaf-style coconut experience to enjoy alongside slices of this cake, try our Coconut Cream Pound Cake — both make a great duo for a coconut-themed gathering.

Storage Instructions

Room temperature: Store covered at room temperature for up to 2 days (keep away from direct sunlight and heat).
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Bring slices to room temperature before serving for best texture.
Freezer: Wrap slices tightly in plastic wrap and place in a freezer bag or airtight container for up to 3 months. Thaw overnight in the fridge and warm gently before serving.

Chef’s Advice

Best coconut texture: Use unsweetened, medium-shredded coconut for even distribution and chew without excessive sweetness.
Butter temperature: Ensure butter is softened but not melted — over-soft butter yields greasy batter, under-soft butter won’t cream properly.
White chocolate melt: Melt white chocolate gently in 20–30 second bursts in the microwave, stirring between bursts, or use a double boiler to avoid burning.
Layer leveling: If your layers dome, trim the top slightly with a serrated knife for neat stacking and even frosting coverage.
Doneness cues: The cake should spring back lightly when pressed and pull away slightly from the pan edges.

Fun Flavor Ideas

Tropical Lime Coconut: Add 1 tablespoon lime zest to the batter and finish with a lime glaze for bright citrus contrast.
Toasted Coconut & Almond: Fold in 1/2 cup toasted sliced almonds and sprinkle toasted coconut on top for crunch.
Vegan version: Replace butter with 1/2 cup refined coconut oil and use 3 tablespoons aquafaba (whipped) instead of egg whites; use a plant-based milk and vegan white chocolate.
Coconut Espresso: Dissolve 1 teaspoon instant espresso in the milk to add a subtle coffee depth that pairs beautifully with white chocolate.

Common Questions & Answers

Q: Can I make this in a single 9×13 pan?
A: Yes — bake at 350°F (175°C) for 30–35 minutes, checking at 28 minutes; larger cakes may take a little longer.

Q: How do I keep the coconut from sinking?
A: Toss shredded coconut lightly with a teaspoon of flour before folding into the batter to help suspend it.

Q: Can I use sweetened shredded coconut?
A: Yes, but reduce granulated sugar by about 1/4 cup to balance sweetness.

Q: Why is my cake dense or gummy?
A: Overmixing after adding flour or underbaking can cause a dense texture — mix until just combined and verify doneness with a toothpick.

Q: Is there a low-sugar option?
A: You can try a sugar substitute formulated for baking (follow package ratios) and use unsweetened coconut and lower-sugar white chocolate, but texture and sweetness will differ.

Conclusion

This White Coconut Cake is a delightful balance of tender crumb, coconut chew, and white chocolate sweetness — perfect for celebrations, cozy afternoons, or when you want to gift a homemade showstopper. Try the recipe, make it your own with the suggested variations, and share your photos and notes so others can enjoy your version.

For inspiration on a fluffy, moist coconut layer cake, check out Fluffy & Moist Coconut Cake – Sally’s Baking Addiction, and for another beloved take on classic coconut cake, see The Best Coconut Cake Recipe – Shugary Sweets.