Coconut White Chocolate Cake

This cake is soft, moist, spongy and super easy to make! The cream cheese buttercream provides a tangy contrast to the sweetness of the white chocolate and coconut, while its soft, velvety texture helps the coconut flakes stick beautifully. If it’s warm outside and your buttercream is a bit too soft to spread on the cake, 15 to 20 minutes in the fridge will firm it up.

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Instructions

1.	COCONUT CAKE
2.	Set a rack in the middle of the oven and preheat to 180°C.
3.	Spray or brush the sides of two 23cm round cake pans with canola oil, then line the bottoms with baking paper.
4.	Sift the flour and baking powder into a medium bowl.
5.	Add the salt.
6.	In a stand mixer fitted with the paddle, beat the butter and white (granulated) sugar on medium-high speed until light and fluffy, about 3 minutes.
7.	Add the eggs, one at a time, and beat on medium speed, scraping down the bottom and sides of the bowl before each addition and again at the end, until fully incorporated.
8.	Add the vanilla and beat for 30 seconds to incorporate, then scrape the bowl.
9.	On low speed, add the flour mixture in three batches, alternating with the coconut milk in two batches and scraping the bowl before each addition. Mix just until there are no streaks. Do not overmix!
10.	Remove the bowl from the mixer, then fold in the shredded coconut with a rubber spatula just until incorporated.
11.	Divide the batter evenly between the prepared pans, smoothing the tops.
12.	Bake until a skewer inserted in the centre of each cake comes out clean, about 30 minutes.
13.	Let the cakes cool in the pans on a wire rack for 15 minutes.
14.	Flip the pans onto the racks and tap them to make sure the cakes are released.
15.	Remove the baking paper.
16.	Leave the cakes upside down and let cool completely.
17.	WHITE CHOCOLATE CREAM CHEESE BUTTERCREAM
18.	Use a paper towel and about 1⁄4 teaspoon of white vinegar to wipe all over the surface of a large heatproof bowl, making sure there aren’t any traces of liquid or fat.
19.	Fill a medium saucepan with about 2.5cm of water and bring to a simmer over medium-low heat.
20.	Add the white chocolate to the clean heatproof bowl, then set the bowl over the pan of simmering water, making sure the water does not touch the bottom of the bowl.
21.	Warm the white chocolate, stirring occasionally, until melted.
22.	Remove the bowl from the pan (careful – it will be warm!) and use a clean kitchen towel to carefully wipe any condensation from the bottom of the bowl.
23.	Let cool slightly, just until warm to the touch.
24.	In a stand mixer fitted with the paddle, beat the butter on medium–high speed until light and fluffy, about 3 minutes.
25.	Gradually add the icing sugar and mix on low speed, scraping the bowl as needed, until incorporated, then increase the speed to medium and beat until smooth, about 30 seconds.
26.	Starting on low speed, gradually add the cream cheese, a few small pieces at a time, then increase the speed to medium and continue beating until creamy, smooth and lighter in colour, about 2 minutes total.
27.	On medium-high speed, gradually drizzle in the melted white chocolate and continue beating until fully incorporated, about 2 minutes total.
28.	Scrape the bowl, then add the salt and beat on medium-high speed until the buttercream is light and fluffy, about 4 minutes.
29.	TO ASSEMBLE
30.	Once the cakes are completely cool, use a second rack or a plate to flip them, so they are right-side up on the rack.
31.	If the cakes are domed on top, using a serrated knife and starting about 2.5cm in from the edge, carefully trim the tops to make them flat.
32.	Place a cake layer, flat-side down, on a cake plate or stand.
33.	Using a rubber spatula, put about 400g of the buttercream on top of the cake.
34.	Use a small offset spatula to spread the buttercream evenly over the entire top surface.
35.	Carefully place the other cake layer, flat-side up, on top, then gently wiggle it into the buttercream.
36.	Using the rubber spatula, put the remaining buttercream on top of the cake.
37.	Use the small offset spatula to spread the buttercream on the top and sides of the cake, smoothing it to completely cover the cake.
38.	Gently press the shredded coconut onto the buttercream, covering the top and sides of the cake.
39.	Gently press the stem of the rosebud in the centre of the cake.
40.	The cake (without the spray rosebud) keeps covered in the refrigerator for up to 3 days.
41.	Remove the cake about 2 hours before serving, so the buttercream has time to soften.