Print Options

Back to White Chocolate-Coconut Layer Cake >

Include these items:

Taste of Home Logo

White Chocolate-Coconut Layer Cake

 White Chocolate-Coconut Layer Cake
This cake is special to me because I took a recipe I had been making for years and added my own touches. I incorporated fresh peaches and macadamia nuts to the batter. I also switched from dark to white chocolate. My family gave the results a thumb's up.—Darl Collins, Marklevile, Indiana
12 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 8 ounces white baking chocolate, chopped
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1/8 teaspoon salt
  • 4 eggs
  • 1 teaspoon coconut extract
  • 2-1/2 cups cake flour
  • 6 teaspoons baking powder
  • 1-1/4 cups 2% milk
  • 1 cup frozen unsweetened sliced peaches, thawed and finely chopped
  • 1/2 cup macadamia nuts, chopped, toasted
  • FROSTING:
  • 6 ounces white baking chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 1 cup butter, softened
  • 1/2 teaspoon coconut extract
  • 4 cups confectioners' sugar
  • 1 cup flaked coconut, toasted
  • 1/4 cup macadamia nuts, chopped, toasted

Directions

  • Line three 8-in. round baking pans with parchment paper; coat paper

2 of 2

White Chocolate-Coconut Layer Cake (continued)

Directions (continued)

  • with cooking spray and set aside.
  • In a small bowl, melt chocolate; set aside.
  • In a large bowl, cream butter, sugar and salt until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • extract. Sift flour and baking powder; add to the creamed mixture
  • alternately with milk, beating well after each addition.
  • Pat peaches dry with paper towels. Fold peaches, chocolate and
  • macadamia nuts into batter. Divide among prepared pans.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 15 minutes before removing from
  • pans to wire racks to cool completely.
  • For frosting, in a microwave, melt chocolate with cream; cool to room
  • temperature. In a large bowl, beat butter and extract until fluffy;
  • add cooled chocolate mixture. Gradually beat in confectioners'
  • sugar.
  • Spread between layers and over top and sides of cake. Sprinkle with
  • coconut and macadamia nuts. Yield: 12 servings.
Nutritional Facts: 1 slice equals 937 calories, 52 g fat (29 g saturated fat), 156 mg cholesterol, 529 mg sodium, 113 g carbohydrate, 2 g fiber, 9 g protein.