White Chocolate Coconut Cake
"This white chocolate coconut cake is super moist and has the perfect balance of white chocolate and coconut flavors!..."
INGREDIENTS
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4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
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1 1/3 cup (303g) Coconut Milk (not coconut cream)
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2 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
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2 1/2 teaspoons (10g) baking powder
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1/2 teaspoon (3g) salt
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1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
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1 1/2 cups (300g) sugar
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2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
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1 teaspoon (4g) vanilla extract
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1 teaspoon (4g) coconut extract
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1 stick (113 g) unsalted butter, softened
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1 package (8oz) ((226g) full fat cream cheese - it must be full fat, reduced fat or cream cheese in a tub will be too soft for the recipe.
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2 (4oz) (113.5g) white chocolate baking bars - I used Ghirardelli
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3 Tablespoons (12g) milk — for melting the white chocolate
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1 teaspoon (4g) coconut extract
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6 cups (690g) powdered sugar (sift then measure)
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**One 14oz package (396g) Sweetened Shredded Coconut (to press into the frosted cake)
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