White Chocolate Coconut Cake

White Chocolate Coconut Cake

Ingredients:

Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup buttermilk, at room temperature
• 1 cup shredded sweetened coconut

White Chocolate Ganache:

• 8 oz white chocolate, finely chopped
• 1/2 cup heavy cream

Coconut Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp coconut extract
• 1-2 tbsp heavy cream (as needed for consistency)
• 1 cup shredded sweetened coconut (for garnish)

Instructions:

Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the vegetable oil and mix until combined.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
5. Alternately add the flour mixture and the buttermilk to the batter, beginning and ending with the flour mixture. Mix just until combined.
6. Fold in the shredded coconut.
7. Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.

White Chocolate Ganache:

1. Place the chopped white chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the white chocolate and let sit for 2-3 minutes.
3. Stir the mixture until smooth. Let the ganache cool to room temperature, stirring occasionally.

Coconut Cream Cheese Frosting:

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, beating until well combined.
3. Mix in the coconut extract.
4. If the frosting is too thick, add 1-2 tablespoons of heavy cream to reach the desired consistency.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread a layer of white chocolate ganache over the cake.
2. Add a layer of coconut cream cheese frosting on top of the ganache.
3. Repeat with the second cake layer.
4. Place the final cake layer on top and frost the entire cake with the remaining coconut cream cheese frosting.
5. Press shredded coconut onto the sides and top of the cake for garnish.
6. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Enjoy your delicious White Chocolate Coconut Cake!