Description
A soft and pillowy coconut cake featuring white chocolate and vanilla, perfect for any celebration.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 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.
- 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. Mix until just combined.
- Fold in the shredded coconut gently.
- Divide the batter evenly between the prepared pans and smooth the tops.
- 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.
Notes
For a richer flavor, substitute whole eggs for egg whites. Ensure the butter is softened but not melted for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4.8g
- Cholesterol: 30mg