Try this White Chocolate Coconut Cake recipe, or contribute your own.
Suggest a better descriptionSource: PC
1. Melt white chocolate with water in the top of a double boiler. Mix well and cool.
2. Cream butter with 1 1/2 cups of sugar. Sift flour with baking powder and salt. Beat flour mixture alternately with the buttermilk and white chocolate mixture.
3. Beat egg whites until soft peaks form, gradually adding remaining 1/2 cup sugar.
4. Fold in almonds and coconut into batter. Fold in egg whites. Turn batter into 3 9 inch greased and floured pans. Bake at 350 for 30-35 mins.
5. Cool layers. Split one layer, spread bottom half with raspberry jam, replace top half. Use this layer as the center layer of the cake.
6. For frosting, beat whipping cream with sugar until stiff. Use as frosting between the layers and on sides and top. Decorate with shaved white chocolate and coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2774g) | ||
Recipe Makes: Servings | ||
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Calories: 7522 | ||
Calories from Fat: 1527 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169.6g | 226 % | |
Saturated Fat 74.6g | 373 % | |
Monounsaturated Fat 62.7g | ||
Polyunsanturated Fat 19g | ||
Cholesterol 222.6mg | 68 % | |
Sodium 112520.8mg | 3880 % | |
Potassium 3246.6mg | 85 % | |
Total Carbohydrate 1365.6g | 402 % | |
Dietary Fiber 29.5g | 118 % | |
Sugars, other 1336.1g | ||
Protein 140.4g | 201 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7522
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