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White Chocolate-Coconut Layer Cake


  • 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
  • 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 sweetened shredded coconut, toasted
  • 1/4 cup macadamia nuts, chopped, toasted


  • 1. Line three 8-in. round baking pans with parchment paper; coat paper with cooking spray and set aside.
  • 2. In a small bowl, melt chocolate; set aside.
  • 3. 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.
  • 4. Pat peaches dry with paper towels. Fold peaches, chocolate and macadamia nuts into batter. Divide among prepared pans.
  • 5. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
  • 6. 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.
  • 7. Spread between layers and over top and sides of cake. Sprinkle with coconut and macadamia nuts.

Nutrition Facts

1 slice: 937 calories, 52g fat (29g saturated fat), 156mg cholesterol, 529mg sodium, 113g carbohydrate (87g sugars, 2g fiber), 9g protein.


Average Rating:
  • woodlandwisp
    Oct 11, 2017

    Absolutely delicious and very elegant. Thank you!

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