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White Chocolate Coconut Cake Recipe

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This recipe for White Chocolate Coconut Cake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, September 18, 2007


1/4 lb white chocolate, coarsely chopped
1/2 c boiling water
4 eggs, separated
1 c butter, softened
2 c sugar
1 tsp vanilla
2 1/2 c sifted cake flour
1/2 tsp salt
1 tsp baking soda
1 c buttermilk
1 1/2 sticks butter, softened
9 tbsp vegetable shortening
1 1/2 c sugar
4 1/2 tbsp flour
1 c milk
2 tsp vanilla
12 oz coconut

Cake; Combine white chocolate and water, and stir until chocolate melts. Set aside. Beat egg whites until stiff peaks form; set aside. Cream butter, adding sugar gradually and beating well at medium speed. Add egg yolks one at a time, beating well after each yolk is added. Stir in white chocolate mixture and vanilla. Mix flour, salt and soda and add to mixture alternately with buttermilk. Fold in beaten egg whites. Pour into 3 well greased and floured 8" round cake pans. Bake at 350 for 25 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire racks. Spread with frosting, add coconut between layers, on top and sides of cake.
Frosting; Cream together butter and shortening. Add sugar and beat well. Add flour, milk and vanilla; cream together for 12 minutes.




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