White Chocolate-Coconut Layer Cake

Name: White Chocolate-Coconut Layer Cake
Ingredients: 8 ounces white baking chocolate, chopped; 3/4 cup butter, softened; 1-1/2 cups sugar; 1/8 teaspoon salt; 4 eggs; 1 teaspoon coconut extract; 2-1/2 cups cake flour; 6 teaspoons baking powder; 1-1/4 cups 2% milk; 1 cup frozen unsweetened sliced peaches, thawed and finely chopped; 1/2 cup macadamia nuts, chopped, toasted; 6 ounces white baking chocolate, chopped; 1/4 cup heavy whipping cream; 1 cup butter, softened; 1/2 teaspoon coconut extract; 4 cups confectioners' sugar; 1 cup sweetened shredded coconut, toasted; 1/4 cup macadamia nuts, chopped, toasted

18 ingredients

7 steps

Ingredients

8 ounces white baking chocolate, chopped
3/4 cup butter, softened
1-1/2 cups sugar
1/8 teaspoon salt
4 eggs
1 teaspoon coconut extract
2-1/2 cups cake flour
6 teaspoons baking powder
1-1/4 cups 2% milk
1 cup frozen unsweetened sliced peaches, thawed and finely chopped
1/2 cup macadamia nuts, chopped, toasted
6 ounces white baking chocolate, chopped
1/4 cup heavy whipping cream
1 cup butter, softened
1/2 teaspoon coconut extract
4 cups confectioners' sugar
1 cup sweetened shredded coconut, toasted
1/4 cup macadamia nuts, chopped, toasted

Directions

1

Line three 8-in. round baking pans with parchment paper; coat paper with cooking spray and set aside.
2

In a small bowl, melt chocolate; set aside.
3

In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Sift flour and baking powder; add to the creamed mixture alternately with milk, beating well after each addition.
4

Pat peaches dry with paper towels. Fold peaches, chocolate and macadamia nuts into batter. Divide among prepared pans.
5

Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
6

For frosting, in a microwave, melt chocolate with cream; cool to room temperature. In a large bowl, beat butter and extract until fluffy; add cooled chocolate mixture. Gradually beat in confectioners' sugar.
7

Spread between layers and over top and sides of cake. Sprinkle with coconut and macadamia nuts.