Coconut and White Chocolate Layer Cake

Whether you are hosting a birthday, or simply want to prepare a decadent dessert ahead of your next get-together, our Coconut and White Chocolate Layer Cake ticks off all the boxes. Featuring a white chocolate coconut icing, this layered dessert can quickly become a family-favourite in your household for years to come.

Our Rectangular Roaster is the only piece of cookware you’ll need to prepare this recipe, exposing the batter to a consistent heat source for an even bake. Crafted with enamelled cast iron, this piece of bakeware offers superior heat retention and even heat distribution, delivering a light and flavourful coconut and white chocolate layer cake.

This recipe offers home cooks and chefs alike the perfect dessert for any occasion, providing a show-stopping centrepiece for any dining table. This layered dessert can be prepared in just over three hours, offering between 12 and 15 portions at a time. Be sure to grab all the ingredients below on your next grocery run and follow the steps before tackling this recipe.

Coconut Cake

Preheat the oven to 350°F (180°C). Generously butter the bottom and sides of a 4.9 L Rectangular Roaster.

In a bowl, whisk together the flour, coconut, baking powder and salt.

In a measuring cup with a spout, combine the coconut milk and buttermilk.

In large bowl, beat the butter and coconut oil with an electric mixer until combined. Gradually add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time and beat for 2 minutes. Scrape down the sides of the bowl with a Revolution^® Spatula, as needed. Mix in the vanilla.

With the machine running on low speed, add the dry ingredients alternating with the coconut milk mixture until combined. Spread the batter evenly into the prepared Roaster.

Bake for 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Place the Roaster on a wire rack and let the cake cool for 1 hour. Carefully turn the cake out onto the wire rack and let cool completely, about 1 hour. Clean out the Roaster and set aside. Use a Bread Knife to cut the cake horizontally into two layers.

White Chocolate Coconut Icing

Meanwhile, in a Saucier, gently heat the cream and coconut milk just until steaming. Remove from the heat. Add the white chocolate and butter, making sure they are fully submerged in the cream mixture. Let sit for 2 minutes without stirring. Whisk until smooth. Whisk in the vanilla and salt.

Transfer to a bowl. Cover with plastic wrap and refrigerate for 2 hours.

With an electric mixer, whisk the chilled white chocolate mixture until stiff peaks form, about 2 minutes.

To assemble, place one cake layer in the roaster. Cover with half of the white chocolate coconut icing. Repeat with the second cake layer and the remaining icing. Top with the flaked coconut. Refrigerate for at least 1 hour. Slice and serve.