• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

White Chocolate, Raspberry and Coconut Cake

December 20, 2017 by Salma 4 Comments

White Chocolate Raspberry and Coconut Cake
This holiday season’s finest layer cake is a classic combination of white chocolate, raspberry and coconut, with a little drizzle of dark chocolate to temper the sweetness. This cake is actually a teeny tiny 4” cake so you can choose to indulge with a few lucky loved ones, or just keep the leftovers for yourself.

White Chocolate Raspberry and Coconut Cake White Chocolate Raspberry and Coconut Cake
Baking Notes
(1) If this is your first time making a layer cake or you encounter any problems while making it, I would highly recommend you refer to my post on Layer Cake Basics.

(2) If this is your first time making swiss meringue buttercream or you encounter any problems while making it, I would highly recommend you refer to my post on Swiss Meringue Buttercream Basics.

(3) Given this is a teeny tiny cake, if you would like to treat more people (8-12), I would suggest doubling the entire recipe (cake, frosting and ganache) and bake the cake in two 6’ pans. Note that you will also need to bake the cakes for longer (approx. 45-50 mins).

(4) I used edible white chocolate baubles from The Essential Ingredient to decorate this pretty little cake for the holiday season, but if you can’t locate anything similar, it would look (and taste) amazing topped with fresh raspberries.

White Chocolate Raspberry and Coconut Cake
White Chocolate Raspberry and Coconut Cake

Print

White Chocolate, Raspberry and Coconut Cake

White Chocolate Raspberry and Coconut Cake

Makes a four layer 10cm (4”) cake and serves 2-4 people

Ingredients

Scale

White Chocolate and Raspberry Cake

  • 90g unsalted butter, coarsely chopped
  • 60g good-quality white chocolate, coarsely chopped
  • 165g (3/4 cup) caster sugar
  • 1 tsp vanilla paste
  • 85ml (1/3 cup) water
  • 110g (3/4 cup) plain flour, sifted
  • ¾ tsp baking powder
  • 1 large egg, at room temperature, lightly whisked
  • 60g fresh raspberries

Coconut Swiss Meringue Buttercream

  • 3 large egg whites
  • 135g caster sugar
  • 190g unsalted butter, softened
  • 1–2 tsp good-quality coconut essence

Dark Chocolate Glaze

  • 60g good-quality dark chocolate, coarsely chopped
  • 30g unsalted butter

Decorations

  • Edible white chocolate baubles (or 60g fresh raspberries)

Instructions

White Chocolate and Raspberry Cake

  1. Preheat oven to (170°C/150°C fan-forced) and line two 10cm (4”) round baking pans with greaseproof paper.
  2. Melt butter, white chocolate, sugar and vanilla in a medium saucepan over low heat. Once the butter and chocolate have melted, slowly add water and stir until smooth.
  3. Transfer mixture to large bowl and allow to cool for about 10 minutes.
  4. In a medium bowl, sift plain flour together with baking powder, then slowly add to melted ingredients, whisking gently until combined, taking care not to overmix, then gently whisk in egg.
  5. Divide mixture evenly between prepared cake pans, weighing pans to ensure an even distribution, then evenly distribute raspberries between pans. Given the size of the cake and the density of the batter, the raspberries may settle at the top of the batter. Rest assured, they should settle lower as the cake bakes.
  6. Bake for approximately 40-45 minutes or until a cake tester inserted comes out clean. 

Coconut Swiss Meringue Buttercream

  1. Place egg whites and caster sugar in heatproof bowl over small saucepan of simmering water, ensuring the base of the bowl does not touch the water.
  2. Allow the sugar to dissolve, whisking intermittently, heating to 65°C to ensure egg whites are pasteurised.
  3. Allow mixture to cool to room temperature, then whisk in free-standing mixer until white, glossy, soft meringue peaks form.
  4. Very slowly add small 1cm cubes of softened butter, then coconut essence, and continue whisking until buttercream is light and fluffy.

Dark Chocolate Glaze

  1. Gently melt dark chocolate and butter together in a small saucepan on low heat until smooth. Allow to cool slightly before pouring.

 

Assembly

  1. Assembling this cake is easiest when the cake is slightly chilled, the buttercream is at room temperature and the chocolate glaze is slightly warm and fluid.
  2. Level each cake by slicing off the cake domes, then cut them in half lengthways to yield four cake layers in total. Use the base of one layer for the base of the cake, and the base of the other layer (turned upside down) for the top of the cake to avoid crumbs in the buttercream.
  3. Place the first layer on a round cake plate or turn-table and spread a thin layer of buttercream on the top, smoothing with a palate knife. Repeat frosting with each layer, then cover the sides and top of the cake with buttercream, smoothing with a palette knife.
  4. Place the cake in the fridge for about 15-20 mins at this stage to chill slightly, allowing this first thin layer of buttercream to form your ‘crumb coat’, locking in crumbs and preventing them from entering your final coat.
  5. Remove the cake from the fridge and using a palate knife, spread another layer of buttercream over the whole cake. Repeat this process of chilling and frosting if required to create a smooth crumb-free finish.
  6. Drizzle chocolate glaze slowly over the top of the cake, allowing a little to drip down over the sides.
  7. Top with white chocolate baubles or fresh raspberries.
  8. If time allows, place the cake back in the fridge for a couple of hours to allow the flavours to develop and for ease of cutting neat layers when serving. This can be done either prior to the chocolate drizzle and decorations or after. Serve at room temperature with a clean sharp hot knife.

Enjoy!

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

White Chocolate Raspberry and Coconut Cake
Credits and Sources
Lace ceramic plates from Kim Wallace Ceramics
Azalea flower ceramic plates from Kinfolk and Co.
White chocolate baubles from The Essential Ingredient
French ticking half apron from Red House VT

SaveSave

SaveSave

SaveSave

SaveSave

Filed Under: Cakes Tagged With: Chocolate, Coconut, Raspberry, White chocolate

Previous Post: « Blood Orange Cardamom Syrup Cake
Next Post: Gingerbread Cake with Salted Caramel »

Reader Interactions

Comments

  1. Beth

    November 26, 2018 at 4:41 pm

    Hi Salma – do you have any advice on adjusting this recipe for a larger baking tin? I’m hoping to make it in a 15 cm tin rather than a 10

    Reply
    • Salma

      November 26, 2018 at 7:49 pm

      Hi Beth,
      Thanks for the query. You can certainly use two 15cm pans for this recipe instead. I would recommend doubling the entire recipe (cake batter, buttercream and glaze), and baking the two cakes for approximately 45-55 minutes at the same temperature. It would make the perfect Christmas centrepiece at that size and serve a roughly 8-12 very happy guests. Happy baking!
      Salma

      Reply
  2. Kirsty Gray

    September 20, 2019 at 10:33 pm

    Hello! This cake looks so incredibly delicious! I’m making my mums 70th birthday cake and only have 8” pans. What would I need to do to the recipe to have the 4 layers but in an 8” pan? Many thanks in advance! 🌸☺️🌸

    Reply
    • Salma

      September 30, 2019 at 10:59 pm

      Hi Kirsty, thanks for your query. I would recommend multiplying the recipe for the cake layers by 4x, the buttercream by 3x and the glaze by 2-3x. You will also likely need a slightly lower temperature like 165 deg (145 fan-forced) and a longer baking time (45-55 minutes). Hope this helps and happy baking and happy birthday to your mum!
      Kindest regards, Salma

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

What’s your favourite thing to bake in autumn? I What’s your favourite thing to bake in autumn? I think I’ve found a new love this season in this Honey Ricotta Cheesecake + Brûlée’d Figs. Shot recently for @harrisfarmmarkets. So simple yet so divine, it’s the kinda thing that will have you raiding the fridge late at night Nigella style 😆 recipe up on the blog
Farewell to March with these fig and blackberry ca Farewell to March with these fig and blackberry cake vibes 💕
Can’t believe the deluge of rain over the last f Can’t believe the deluge of rain over the last few days! Hope all of you living across Australia’s east coast are staying safe in this weather, it’s been heartbreaking seeing the flooding 💕 this image is from my most recent shoot for @harrisfarmmarkets a few weeks ago, when the days were a little warmer and best spent outdoors sipping on these little Blackberry Rose & Lime Mocktails 😌
That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
How is it February already?! A little throwback to How is it February already?! A little throwback to the first recipe I created for @harrisfarmmarkets last year, and still one of my favourites. Because who doesn’t love chocolate and raspberries? 😍
Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Follow @thepolkadotter on Instagram

Latest Blog Posts

Honey Ricotta Cheesecake with Bruleed Figs | The Polka Dotter
Blackberry Rose & Lime Mocktails | The Polka Dotter
Persian Love Pavlova | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter
Roasted Strawberry, Lime & White Chocolate Layer Cake | The Polka Dotter
Blood Orange & Ginger Syrup Cake {gluten-free} | The Polka Dotter

Copyright © 2022 · Foodie Pro & The Genesis Framework

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok