White Chocolate Coconut Cake

Cake

1. Preheat oven to 350F

2. In a double boiler, melt the white chocolate. Once melted, remove from heat.

3. While the chocolate is melting, in a medium bowl, lightly mix eggs, the 1/2 cup of coconut milk and the vanilla. Set aside.

4. In a mixing bowl, add the cake flour, sugar, baking powder and salt. Mix on low for 30 seconds to combine them.

5. Add the butter and regular milk to the dry ingredients and mix on low until the mixture is moistened.

6. Scrape the sides and then beaten on medium for 1 to 1.5 minutes, scraping the sides as needed, and afterwards.

7. Add the egg mixture in 3 parts, beating for 20 seconds and scraping down the sides after each addition.

8. Add the melted chocolate to the batter, and beat on medium long enough to just incorporate it. Set aside.

9. Spray the 3 pans with Bakers Pam or grease/flour them.

10. Divide the cake batter equally among the 3 pans and bake for 25-35 minutes. 

    Click for a 25 minute timer

    Click for a 5 minute timer

11. Remove cakes once the cake tester comes out clean, and allow to cool for 15-20 minutes before removing from the pans.

    Click for a 15 minute timer

    Click for a 20 minute timer

Filling (for now)

1. Add the shredded coconut to the food processor (might need to do this in small batches) and pulse until the coconut is finely chopped. Set aside

2. Combine the heavy cream, sugar and butter in a saucepan and bring to boil over medium-high heat. Stir occasionally until sugar is dissolved.

3. In a small bowl, mix together the cornstarch, vanilla and water, until the corn start is fully dissolved.

4. Add the cornstarch mixture to the cream mixture and bring to boil, and allow to simmer until thickened, about 1 minute. Once thickened, remove from heat.

   *Make sure you watch this closely, sometimes the mixture will want to expand and overflow, if this happens, just slide the pan off the heat until the mixture reduces and then slide back on.

5. Allow the cream mixture to cool for a minute or two, and then stir in the chopped coconut in batches. Stirring until the mixture is well combined.

6. Line the baking pan with parchment, and then add the coconut mixture to the pan, spreading it evenly.

7. Let the mixture cool a bit, then wrap with Saran Wrap and place in the refrigerator to chill.

   *Length - original recipe says overnight, but I think 3-4 hours is enough

8. Once chilled, remove from refrigerator and place in the mixer with the paddle attachment.

9. Beat on medium high speed until it is smooth and creamy, 4-5 minutes. 

Frosting

1. In a mixer bowl, add the 4 sticks of butter, and turn the mixer on low. 

   From here on out, I usually keep the mixer on low, increasing it to high at times to throughly combine ingredients, but it is rarely off until I am done. Do turn it off to scrap sides though, lol! 

2. Using the measure cup, slowly add about 1 lb of powder sugar to the butter mixture over the course of about 1-2 minutes, allowing the butter and the powder sugar to mix thoroughly. 

   Do not add it all at once, do it in stages.

3. Add the coconut extract.

4. Add another lb of powder sugar slowly over the next 1-2 minutes. Scraping sides as needed.

5. Scrape the sides, restart the mixer and pour about half the coconut milk into the frosting mixture slowly.

   It will get sloshy wet for a few seconds, but as the mixer keep mixing it, it will come together as a very wet frosting.

6. Scrape the sides and add another lb of powder sugar slowly over the next 1-2 minutes. 

   If the frosting becomes to thick, add about a tbsp of the coconut milk to help thin it out. Usually I add the milk, and then slowly work the speed of mixer up to high to make sure the "wetness" of the frosting is the same from the core around the paddle to the edges.

7. Add the remaining lb of powder sugar (in batches) and add coconut milk as needed.

8. Taste and if needed, add a small dose of extract.

Assembly

1. Top the cakes (remove any of the "dome"), so that you have 3 flat layers, and place the first layer of cake down on a cake board or plate.

2. Place a cup or so of filling onto the cake, and using a knife or offset spatula, spread the filling out evenly over the cake. 

3. Then top the filling with frosting, spreading evenly over that. 

   Amount is up to you and your preference for thickness.

4. And the second layer of cake, and repeat with the process with the filling and frosting. Top with the remaining layer of cake.

5. Chill the cake in the freezer for about 5-10 minutes, or until the frosting is firm

6. Remove from the freezer and add a good amount of frosting to the top of the cake, and using the knife/offset spatula, push the frosting from the center of the cake to the edges, and down the sides. 

7. Add/remove more frosting as needed, to cover the sides, and make it smooth.

8. While the frosting is still wet, add some of the shredded coconut to the bottom portion of the cake, to finish it up.