White Chocolate-Coconut Cake
A decadent white chocolate-coconut cake featuring rich white chocolate, toasted almonds, and flaked coconut, perfect for celebrations and dessert lovers seeking a moist, flavorful treat.
Ingredients
Instructions
- Combine chocolate and water in the top of a double boiler; bring water to a boil.
- Reduce heat; cook, stirring constantly, until the chocolate melts.
- Remove from heat; let cool.
- Cream the butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
- Add egg yolks, one at a time, beating well after each addition.
- Stir in the cooled white chocolate mixture.
- Combine 2 1/4 cups flour and baking soda; add to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
- Mix after each addition.
- Combine chopped almonds and flaked coconut; dredge with 1/4 cup flour, stirring to coat well.
- Stir the coated almonds and coconut into the batter.
- Beat egg whites until soft peaks form; gradually add 1/4 cup sugar, beating until stiff peaks form.
- Gently fold the egg whites into the batter.
Nutrition & Diet Analysis (per serving)
847
kcal
42% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).