Ingredients
Method
- Preheat oven to 350°F (180°C)
- Grease and flour a 9-inch round cake pan
- Combine 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt in a stand mixer
- In a separate bowl, cream ½ cup softened butter and 1 cup granular sugar until fluffy
- Beat 1 large egg into the butter-sugar mixture. Add 1 cup coconut milk, 1 cup melted white chocolate (add 3 tablespoons coconut oil and heat gently), and 1 teaspoon non-alcoholic vanilla extract; mix on low speed
- Fold in 1 cup shredded coconut
- Pour batter into the prepared pan and bake for 30 minutes
- Cool cake completely. Top with whipped coconut cream and a drizzle of melted white chocolate (reheat melted chocolate if needed for consistency)
Notes
Fold coconut gently for a light texture
Use room-temperature butter to ensure smooth creaming
To make halal, substitute butter with non-dairy alternative (e.g., vegan butter) and use ½ cup aquafaba as egg substitute (blend 1/3 cup aquafaba with ½ cup shredded coconut for texture)
Cake stays fresh up to 3 days in an airtight container at room temperature
Allergy warning: Contains dairy and wheat
For a lower-sugar version, reduce granular sugar to ¾ cup and freeze batter for 10 minutes before baking to balance texture
Drizzle can be replaced with coconut oil-based glaze for keto-friendly option
Use room-temperature butter to ensure smooth creaming
To make halal, substitute butter with non-dairy alternative (e.g., vegan butter) and use ½ cup aquafaba as egg substitute (blend 1/3 cup aquafaba with ½ cup shredded coconut for texture)
Cake stays fresh up to 3 days in an airtight container at room temperature
Allergy warning: Contains dairy and wheat
For a lower-sugar version, reduce granular sugar to ¾ cup and freeze batter for 10 minutes before baking to balance texture
Drizzle can be replaced with coconut oil-based glaze for keto-friendly option