White Chocolate Coconut Cake

This delightful loaf cake combines the creamy richness of white chocolate with the tropical flair of coconut, resulting in a moist and flavorful loaf that’s perfect for any occasion!

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I’m so excited to share this recipe with you! This cake is so soft and rich, I can’t get enough of it.

Imagine a moist cake with perfect crumb combined with the creamy sweetness of white chocolate and the delightful hint of coconut—it’s like a little celebration in every bite!It’s so easy to whip up, and the best part is seeing everyone’s faces light up when they take that first bite.

Let’s make some cake!

Preheat oven to 325F. Butter and flour a loaf pan. Set aside. In a medium sized bowl, add the butter and sugar and beat with a whisk until light and fluffy about 3 minutes. Whisk in the eggs and egg whites until incorporated.

With the mixer low, add the coconut milk, melted chocolate, yogurt, and vanilla. Once incorporated, add in the flour, baking powder, cornstarch, and salt. Don’t over mix.

Pour into the prepared pan and bake for about 50-60 minutes or until a toothpick comes out clean. Allow the cake to cool completely on a wire rack before removing from pan.

Let’s assemble!

When the cake is ready, beat together the butter, cream cheese, and powdered sugar until smooth. Spread atop the cake and sprinkle with desiccated coconut.

Cut yourself a slice (or two) and enjoy!

Check out the video on how to make it:

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White Chocolate Coconut Cake

This delightful loaf cake combines the creamy richness of white chocolate with the tropical flair of coconut, resulting in a moist and flavorful cake that’s perfect for any occasion!

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Ingredients

Cake:

½ cup unsalted butter softened
¾ cup sugar
2 eggs
1 egg white
⅓ cup Coconut Milk
¼ cup yogurt
1 tsp vanilla
½ cup white chocolate melted
1½ cups flour
1 tbsp cornstarch
1 tsp baking powder
½ tsp salt

Frosting:

¼ cup unsalted butter
4 oz cream cheese
1½ cups powdered sugar
Shredded Coconut for sprinkling

Instructions

Preheat oven to 325F. Butter and flour a loaf pan. Set aside.
In a medium sized bowl, add the butter and sugar and beat with a whisk until light and fluffy about 3 minutes. Whisk in the eggs and egg whites until incorporated.
With the mixer low, add the coconut milk, melted chocolate, yogurt, and vanilla. Once incorporated, add in the flour, baking powder, cornstarch, and salt. Don’t over mix.
Pour into the prepared pan and bake for about 50-60 minutes or until a toothpick comes out clean. Allow the cake to cool completely on a wire rack before removing from pan.
For the frosting: In a medium sized bowl, beat together the butter, cream cheese, and powdered sugar with a hand whisk until smooth.
Spread the frosting on top of the cooled cake and sprinkle with desiccated coconut, enjoy!