White Chocolate and Coconut Cake

White Chocolate and Coconut Cake light moist and delicious coconut and almond sponge cake with white chocolate cream and raspberry cream, in a video recipe to prepare step by step.

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White Chocolate and Coconut Cake

White Chocolate and Coconut Cake is a moist, light and rich vegan dessert that combine many different flavours in a delicate dessert.
A simple and complete dessert experience thanks to the freshness of coconut with a touch of almond, rich and creamy white chocolate, and a delicate raspberry cream.

  • 300 gr All Purpose Flour

  • 200 gr Organic Beetroot Sugar

  • 100 gr Neutral Oil (Sunflower) 

  • 300 gr Coconut Cream

  • 100 gr Coconut Milk

  • 50 gr Apple Cider Vinegar

  • 1 tsp Almond Extract

  • 12 gr Baking Powder

  • 5 gr Bicarbonate of Soda

  • Pinch of Salt

  • 600 ml Plant-Based Milk

  • 250 gr Vegan White Chocolate

  • 60 gr Corn Starch

  • 30 gr Plant-Based Butter

  • 1/2 Vanilla Pod (or 1 tsp Vanilla Extract)

  • 1/2 tsp Xanthan Gum

  • Pinch of Salt

  • 75 gr Raspberries

  • 200 gr Water

  • 30 gr Organic Beetroot Sugar

  • 18 gr Corn Starch

  • 1 tsp Lemon Juice

  • Shredded Coconut
The ingredients are for 8 Portions Cake
Baking Pan 21 cm / 8 inch

Soft moist coconut sponge cake with a note of almond, a delicate white chocolate cream with fresh raspberry cream in a balance and rich vegan dessert.

As we said before there are three elements in this dessert;

  1. Two layers of coconut and almond sponge cake
  2. White chocolate cream
  3. Raspberry cream
If you are new to our website, everything we make here is vegan and so is this delicious cake. Follow each step explained in this recipe and we guarantee you the dessert you will produce will be a success. 

We start preparing the coconut and almond sponge cake, a moist and light coconut cake that is the base of our dessert. In the sponge cake the coconut taste is light and exquisite with a touch of almond extract.

The white chocolate cream is  the second element in this dessert, it gives sweetness and a rich deep flavour to the dessert with a creamy and smooth texture.

To bring some freshness and an attitude nothing could be better than raspberry cream, we love some red vibes into this vegan treat, this is the reason why the raspberry cream is the heart of our white chocolate and coconut cake.

Let´s dive into each preparation in more details. 

Coconut and Almond Sponge Cake

First step in preparing the coconut and almond sponge cakes is to prepare two baking pans of 21 cm / 8 inch lining with parchment paper and greasing the sides.

Then in a cup add the apple cider vinegar to the coconut milk. Leave aside in the fridge.

In a stand mixer or in a mixing bowl add coconut cream and sugar, using a whisk attachment whip at maximum speed, until all the sugar is fully incorporated.

It is normal if the coconut cream is not whipping completely, the process will still bring some more air bubbles into the cake batter and help producing a lighter and softer cake.

Prepare in a large bowl all the dry ingredients (previously sifted).

Add salt to the flour.

Add bicarbonate of soda.

Add baking powder.

Whisk well to combine the dry ingredients.

Add the neutral oil (sunflower or other) to the dry ingredients.

Add almond extract.

Add the coconut cream mixture.

Add the plant based milk mixed with vinegar you left aside.

Whisk until just combined.

Pour the batter in the two baking pans.

Bake in a static oven at 180°C / 350°F for 25 minutes or until light golden on top, a skewer should come out clean or with just few crumbs attached.

Let the cakes cool for 20 minutes on a cooling rack, then remove them from the baking pans.

Cover and let them cool completely, then store in the fridge until you have all the other elements ready.

You will need to cut the cakes with a knife, so you could freeze them to make handling the cakes easier.

You could also prepare the cakes and store them frozen for a month.

The Coconut and almond sponge cake is also perfect plain, simply enjoy this fragrant and delicious cake alone if you could not resist or wait to prepare the other two elements to finish all the dessert. 

We love to eat this cake plain for breakfast or to bring it for as dessert for a picnic in a nice day out with the family.

Anyway if you are passionate like us about dessert you will need to finish this cake continuing the preparation.

 

Vegan White Chocolate Cream

To prepare the vegan white chocolate cream add some plant-based milk to  the corn starch (you need to add just enough to make a slurry with the corn starch).

Stir with a spoon until completely dissolved.

Using a heavy saucepan add the remaining plant-based milk. 

Add salt, lemon juice, vanilla,  plant-based butter and the slurry you have just prepared.

Place the heavy saucepan on a medium heat, and whisk to combine all the ingredients.

Bring the cream to a boil while you are whisking to prevent from burning.

It will thicken fast, once it is boiling and has some consistency add all the vegan white chocolate in the heavy saucepan.

Add Xanthan gum and whisk until smooth.

Bring to a boil while whisking, then remove from the heat.

Pour the cream in a bowl and cover with cling film.

Let the cream cool completely, then leave in the fridge for 2-3 hours to set.

The Vegan White chocolate cream can be store in the fridge for 2-3 days.

You can pipe this cream using you favourite piping tip, just leave it outside the fridge for 30 minutes or more depending on your kitchen temperature. 

If you find it still to set, work it with a spatula until you reach the desired consistency.

Raspberry Cream

Start making a slurry by adding some water to the corn starch, then stir until dissolved.

Place a heavy saucepan on a medium heat. 

Add raspberries, sugar and lemon juice, stir and cook for a minute.

Add water and the slurry with corn starch into the heavy saucepan.

Whisk occasionally the cream and blend with an immersion hand blender.

Let the cream boil until it gets thicker. Whisk to prevent from burning.

Let it cook until it reduces to approximately half its initial volume.

At this point the raspberry cream will have the right consistency. Remove the raspberry cream from the heat.

Pour in a bowl while still hot, then cover with cling film and let it cool completely.

Leave the raspberry cream to set in the fridge for 3-4 hours.

The raspberry cream can be store for 2-3 days in the fridge.

It will set firm, so before using it you need to whisk it with a whisk for a minute, until it reaches the desired consistency.

 

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It is finally time to create the White chocolate and coconut cake with all the elements we have ready. Just start by taking the two cake sponges.

Cut the cakes flat with the help of a chef knife, you could use a decorating turntable to help you cutting the cakes if you have one.

Take the raspberry cream, that is now completely set, and whisk it until smooth and creamy.

Pipe few dots of white chocolate cream on your decorating dish and position a first coconut and almond cake layer.

Add on top a layer of vegan white chocolate cream, spreading it evenly with a spatula.

Scrape the sides as needed to remove the excess of white chocolate cream.

Add a layer of raspberry cream and  smooth it out with a spatula.

Scrape the excess from the sides as needed.

Place on top the second layer of coconut and almond sponge cake, make sure you place it in the middle and gently press it down to create an even layer.

Add vegan white chocolate cream to cover the top and sides of the cake in an even layer.

Use a spatula or a cake scraper to help you roughly smoothing the surface of the cake.

Don’t stress too much on making a perfectly smooth frosting on the cake as you will not notice any difference in the following step.

Dust with shredded coconut to cover the surface of the cake.

Cover the sides of the cake dusting with shredded coconut, watch the video if you need reference for this point.

Garnish with the remaining vegan white chocolate cream piping your favourite decorations.

We used a Wilton 2D piping tip, to pipe some roses around the cake.

Finish it by covering with a light dust of shredded coconut.

Add some fresh raspberries.

Et Voilà! You have your Vegan White Chocolate and Coconut Cake ready for serving.

 

The Vegan White Chocolate and Coconut Cake is served cold and can be stored in the fridge for 2-3 days.

We do not suggest to freeze the cake.

We are looking forward to hear your feedback preparing the Vegan White Chocolate and coconut Cake, let us know what you think about this dessert and feel free to share it with anyone you think may like it. 

Drop a comment below for any query or if you have experimented any variation with our Vegan White chocolate and Coconut Cake recipe that you want to share.

Note:

You can pipe the vegan white chocolate cream before dusting with coconut if you don’t want to have different colours on the cake and you just want to finish it white.

One pro of piping on the shredded coconut is that it makes it easier to remove or replace any garnishing you don’t like, even if it is slightly more difficult placing them on the cake, if you are not used to handle a piping bag.

Let’s change the world today one dessert at the time.

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