This white chocolate coconut cake brings together the delicate sweetness of white chocolate and the rich texture of shredded coconut in a fluffy white cake. The recipe layers a classic coconut cake with a creamy coconut white chocolate filling and finishes with a whipped white chocolate ganache frosting. This is one of those coconut desserts that suits everything from birthdays to bridal showers, and it easily fits under searches like coconut cake recipe, white coconut cake, or coconut white chocolate cake.
The cake batter uses both coconut milk and shredded coconut. This combination gives the structure of a classic white cake but adds moisture and chew from the coconut.
The soft crumb comes from balancing the fat of the butter with the hydration of the milk.
Using three cake pans gives you clean layers and avoids long bake times that can lead to dry edges and a dense center. For consistency, I weigh the batter in each pan. That helps especially when I’m stacking cakes like this one.
The filling and frosting do more than just flavor. They hold everything together, literally. That ganache layer seals the cake and keeps every slice soft for days.
If you’re looking for more coconut ideas, the Coconut Cloud Cake is another favorite that takes a lighter, whipped approach.
Why These Ingredients Matter
Coconut milk gives body and a subtle floral sweetness. I use canned, full-fat coconut milk and shake it well before opening. That richness soaks into the crumb without watering it down.
Shredded sweetened coconut adds texture. I fold it into the batter and use it again in the filling and as garnish. It connects every part of the cake visually and in flavor.
White chocolate is delicate. I look for a bar with real cocoa butter and avoid baking chips, which do not melt as smoothly. That’s important when making the ganache.
The addition of a little coconut extract boosts the flavor without being sharp. It rounds things out, especially in the cake base.
This style of white cake with coconut reminds me of the White Chocolate Coconut Bundt Cake, but this version adds a creamy layer and decorative frosting for a showstopper finish.
Spotlight on the Filling
The coconut white chocolate filling sits quietly between the cake layers but it does heavy lifting. It’s thickened with cornstarch and an egg yolk, which sets it into a custard that holds in place when you slice the cake.
You’ll know it’s ready when it coats the back of a spoon and holds its shape once cooled. I stir in the white chocolate after removing it from the heat so it melts slowly and stays smooth.
If you don’t have coconut milk for the filling, whole milk works. The flavor softens, but the texture will still hold. The key is the starch and egg yolk combo. That step matters.
For another take on creamy coconut fillings, the Pineapple Coconut Cake has a tropical spin worth bookmarking.
Assembling the Cake Layers
After baking and cooling, I spread the coconut filling in two even layers between the cakes. I leave a half-inch border so it does not spill when the top layer goes on.
Once stacked, I coat the cake in the whipped white chocolate ganache. The texture should feel like soft buttercream. Fluffy but firm enough to hold swirls.
If it looks too soft, a quick chill in the fridge helps. I press shredded coconut around the bottom edge of the cake using my hand, gently cupping and turning. It gives a clean finish and hides any uneven edges.
If you prefer a deeper chocolate balance, try my Chocolate Coconut Cake which leans into cocoa richness while keeping the coconut theme.
Save This Recipe and Share Your Version
Pin this white chocolate coconut cake to your coconut desserts board so you have it ready next time you need something layered and crowd-pleasing.
I’d love to hear how yours turns out. Did you tweak the filling? Add fruit between the layers? Share your questions or ideas in the comments.
White Chocolate Coconut Cake Recipe
This white chocolate coconut cake is soft, fluffy, and packed with flavor. A delicious balance of rich white chocolate cake and sweet shredded coconut makes it perfect for any occasion. Made from a classic coconut cake recipe, this white cake with coconut is ideal for those who love coconut desserts and easy recipes with coconut. Perfect for holidays, showers, or a weekend treat, this moist white coconut cake is a go-to for coconut fans.
Ingredients
- FOR THE CAKE
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional but recommended)
- 1 cup canned coconut milk (unsweetened)
- ½ cup shredded sweetened coconut
- FOR THE WHITE CHOCOLATE COCONUT FILLING
- 1 cup coconut milk
- 1 tablespoon cornstarch
- ⅓ cup granulated sugar
- 1 egg yolk
- 1 cup sweetened shredded coconut
- 4 ounces white chocolate, chopped
- FOR THE WHITE CHOCOLATE GANACHE FROSTING
- 12 ounces white chocolate, finely chopped
- 1 cup heavy cream
- ½ cup unsalted butter, room temperature
- FOR GARNISH
- 1 cup shredded sweetened coconut (to coat sides)
- White chocolate curls or shavings (optional)
Instructions
- PREPARE THE CAKE LAYERS: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans and line the bottoms with parchment paper.
- MIX DRY INGREDIENTS: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- CREAM BUTTER AND SUGAR: In a large bowl, beat the softened butter and sugar together on medium speed for 3–4 minutes until light and fluffy.
- ADD EGGS AND EXTRACTS: Add eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extract.
- COMBINE WET AND DRY INGREDIENTS: Alternate adding the dry mixture and coconut milk to the batter, starting and ending with the dry ingredients. Mix just until fully combined. Fold in shredded coconut.
- BAKE THE CAKE LAYERS: Divide the batter evenly between the prepared pans. Bake for 23–27 minutes, or until a toothpick inserted into the center comes out clean.
- COOL THE CAKES: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- MAKE THE COCONUT WHITE CHOCOLATE FILLING: In a small saucepan, whisk together coconut milk, cornstarch, sugar, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
- ADD COCONUT AND WHITE CHOCOLATE: Remove from heat and stir in shredded coconut and chopped white chocolate until melted and smooth. Transfer to a bowl and let cool completely. Refrigerate until ready to use.
- PREPARE THE WHITE CHOCOLATE GANACHE: Heat the heavy cream in a saucepan just until it begins to simmer. Pour it over the chopped white chocolate and let sit for 2 minutes. Stir until smooth.
- WHIP THE GANACHE: Allow ganache to cool to room temperature, then beat in softened butter until the frosting is light and fluffy. Chill briefly if the texture needs to firm up before frosting.
- ASSEMBLE THE CAKE: Place the first cake layer on a serving plate or cake board. Spread half of the coconut filling evenly across the top.
- ADD SECOND LAYER: Place the second cake layer on top and spread the remaining filling evenly.
- TOP AND FROST: Add the third cake layer and frost the entire cake with the white chocolate ganache, smoothing the top and sides.
- DECORATE: Press shredded coconut along the lower sides of the cake. Add white chocolate curls or shavings on top if desired.
Notes
To help the layers bake evenly, use cake strips or weigh the batter for each pan. For a stronger coconut flavor, use coconut extract and lightly toast the garnish coconut before pressing it onto the cake. The filling and ganache can be made a day in advance and stored in the refrigerator.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 969Total Fat 70gSaturated Fat 50gUnsaturated Fat 20gCholesterol 176mgSodium 460mgCarbohydrates 76gFiber 6gSugar 50gProtein 10g
