Recipe: Coconut and White Chocolate Layer Cake

A beautiful treat from Whipped Dubai's Gina Pitstone
ByJasmine BandaliTuesday , 10 March 2015
Recipe: Coconut and White Chocolate Layer Cake

“This is a very special recipe that is not only dear to my heart but to my mum's as well.  Her grandmother made it every year in the spring and after she passed away, my mother continued the tradition, making the cake for her father as it was always a favourite and reminded him of his childhood.  Nothing is more special than creating a dish for someone when it holds such strong and deep connection to the past, especially reminding you of someone you love.  I'm now serving up this beauty to my kids and husband in honour of my mum and our bond as mother and daughter, missing her all these miles apart on mother’s day”

SERVES 10 to 12

For the Cake

1 cup white chocolate, chopped
2 ¼ cups all-purpose flour
2 ¼ tsp baking powder
¼ tsp salt
10 tbsp unsalted butter, at room temperature
1 1/3 cups sugar
4 large eggs, at room temperature
2 tsp vanilla extract
1 ¼ cups whole milk

1 ½ cups whole milk
7 ½ tbsp flour
1 ½ cups butter, at room temperature
1 ½ cups white sugar
1 ½ tsp vanilla extract
2 cups shredded coconut, to garnish

1 Preheat the oven to 180C.
2 Grease two 20cm round cake pans. Line the bottoms with parchment paper, and grease paper. Dust the pans with flour and set aside.
3 Sift the flour, baking powder, and salt into a medium bowl.
4 Place the chocolate in a heat-safe bowl and microwave for one minute.
5 Remove from the microwave and stir.
6 Heat again for 30 seconds. Stir until no lumps remain in the chocolate. Set aside.
7 Beat the butter and sugar together until light and fluffy, about three to four minutes.
8 Scrape down the sides of the bowl.
9 Add the eggs one at a time, beating well after each addition.
10 Add vanilla extract and mix to combine.
11 Alternatively add the dry ingredients with milk in 3 additions.
12 Add the warm white chocolate and mix until just combined.
13 Equally divide the batter into the two prepared pans and bake for 30 to 40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
14 Remove the cakes from the oven and allow to cool in the pan for 20 minutes on a wire rack.
15 Remove the cakes from pan and discard baking paper. Allow the cakes to cool completely on wire racks.
16 To prepare the icing, add the flour to a small saucepan.
17 Slowly pour the milk into the pan while whisking (to avoid lumps).
18 Bring to a simmer, constantly stirring until the mixture has turned into the thick paste, about five to seven minutes.  Avoid cooking on high heat otherwise it may scorch.
19 Transfer the mixture to a bowl and cover the surface of the paste (not the bowl), with plastic wrap to prevent a film on the surface.  Allow it to sit until it reaches room temperature, about one or two hours.
20 Beat the butter, sugar, vanilla extract and milk mixture with an electric mixer for approximately 10 to 12 minutes on medium speed until it is no longer granular, occasionally scraping down the sides of the bowl until the mixture is white and fluffy.
21 To assemble, place one cake layer bottom side up on a cake platter.
22 Spread about 1 ½ cups of icing over the bottom layer and top with the second cake layer, also bottom side up.
23 Ice the cake with the remaining icing and cover with shredded coconut. 


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