White Chocolate Almond Coconut Cream Cake

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White Chocolate Almond Coconut Cream Cake


Three layers of coconut almond cake, layered between a white chocolate coconut filling. Fondant wooden crate to hold that beautiful rich vanilla extract making it even more fancy.

Cooking Time

Preparation Time :2 Hr 0 Min

Cook Time : 50 Min

Total Time : 2 Hr 50 Min


Serves : 8
  • Coconut Almond Cake:

  • 1 cup (128 gm) all-purpose flour

  • 1/4 cup (30 gm) almond flour

  • 2 tbsp (10 gm) desiccated coconut

  • 1 cup (245 gm) coconut yogurt

  • 1/2 cup (100 gm) sugar

  • 1/2 tsp baking soda

  • 1 tsp baking powder

  • 1/2 cup (115 gm) unsalted butter, melted

  • 1 tsp vanilla extract (Natural Bourbon Vanilla Extract-SPRIG)

  • 1/4 tsp almond extract

  • 1/4 tsp salt

  • White Chocolate Coconut Frosting:

  • 200 gm white chocolate

  • 3 tbsp (45g) canned coconut milk

  • 250 gm Mascarpone cheese, room temperature

  • 2 cups (500g) whipping cream, 35%fat, chilled

  • 1/4 cup powdered sugar

  • 1/2 cup (40g) unsweetened shredded coconut

  • 1 tsp coconut extract

  • Assembling and Decoration:

  • 3/4 cup (180g) canned coconut milk

  • 1 cup (80 gm) unsweetened shredded coconut

  • Brown colour fondant

  • Brown gel food colour


  • Preheat oven to 350°F (175°C). Grease and line 8" square baking pan with parchment paper.
  • Toast shredded coconut in the oven at 350°F for about 8-10 minutes, stirring often, to use as a garnish.
  • Prepare the almond coconut cake: Cream the sugar and yogurt until the sugar is completely dissolved.
  • Add melted butter, vanilla extract and almond extract and whip well until combined.
  • In another bowl mix all dry ingredients.
  • Now, add flour mixture into the wet ingredients and fold in until lump free and smooth.
  • Pour the batter into the prepared pan. Bake for 40-45 minutes until lightly golden.
  • Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
  • Prepare the frosting: Place chocolate and coconut milk in a heatproof bowl and let it melt over a pan with simmering water.
  • In a large bowl mix Mascarpone cheese until smooth. Add melted chocolate and mix until combined.
  • In another large bowl whip the cream until stiff peaks form. Incorporate powdered sugar and coconut extract.
  • Gradually incorporate whipped cream into the white chocolate mixture. Fold in the shredded coconut. Cover and refrigerate until ready to use.
  • Assemble the cake: Divide the sponge cake in 3 layers. Place one cake layer on  fondant covered cake board.
  • Spread 1/4 cup coconut milk over the cake layer.
  • Spread evenly with a bit less than a third of frosting. Repeat with the second and third layers of cake.
  • Spread the remaining frosting on top and sides of the cake.
  • Sprinkle shredded coconut on the top the cake.
  • Roll out four panels of fondant, using the string for guidance.
  • Give the wood-grain effect using swirling motions with the help of fondant tool or a toothpick over cake board and panels.
  • With paint brush, colour wash the board and panels.
  • Use a sharp blade to trim each panel to size and gently press up against the side of the cake using edible glue to stick them on, to form a wooden crate.
  • Gently place the vanilla extract bottle in the middle and fill the area around it with more toasted shredded coconut.