The coconut and white chocolate cake is a fragrant and delicious dessert. I still had some leftover Easter egg chocolate to use up, so I decided to make this soft and yummy cake, also adding a bit of coconut that pairs perfectly with the white chocolate. The coconut and white chocolate cake is very soft, perfect for breakfast or a snack, melts in your mouth!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 3.5 oz white chocolate
- 3/4 cup shredded coconut
- 1/3 cup butter
- 3 eggs
- 1 packet baking powder
- 1 lemon zest
- 1 pinch salt
- to taste powdered sugar
Steps
The coconut and white chocolate cake is very simple and quick to prepare, first melt the butter together with the white chocolate in a double boiler or microwave.
Whip the eggs with the sugar and a pinch of salt until they become light and frothy. Add the melted butter and white chocolate and mix.
Add the shredded coconut, all-purpose flour, milk, baking powder, grated lemon zest, and mix all the ingredients well.
Pour the batter into a cake tin lined with parchment paper and level it well, bake the coconut and white chocolate cake in a preheated oven at 350 degrees Fahrenheit for about 45 minutes, do the toothpick test to check the cooking.
Remove the coconut and white chocolate cake from the oven and garnish it with a dusting of powdered sugar.
Notes:
The coconut and white chocolate cake keeps at room temperature for 4-5 days. If you don’t want to use butter, replace it with seed oil, same quantity, obviously, you won’t need to melt it with the chocolate.
Other coconut desserts HERE
Other desserts with white chocolate HERE
