Coconut White Chocolate Cake Wine-Soaked Berries

Tiffany Bannworth

By
@MissAnubis

I made this for my mother's birthday this year. It was a hit.

I would love to try this with hazelnuts or macadamia nuts next!


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

35 Min

Ingredients

CAKE

14 oz
white chocolate (baking bar)
2 1/2 c
flour
1 1/2 c
brown sugar
1 stick
butter
2 Tbsp
baking powder
1 1/4 c
heavy cream
3
eggs
1 tsp
coconut extract
1 tsp
vanilla
1 c
coconut flakes

MASCARPONE FROSTING

16 oz
mascarpone
3 c
heavy cream
2/3 c
sugar
1 tsp
vanilla
1/4 tsp
lemon extract

FRUIT

1/2 c
blackberries
1/2 c
raspberries
1/2 c
strawberries
1/2 c
red wine
1/2 c
dark brown sugar
1 tsp
vanilla
1/2 tsp
cinnamon
1 Tbsp
orange zest

Directions Step-By-Step

1
To start cake, melt brown sugar, butter, and white chocolate in a double broiler. Set aside.
2
In a mixing bowl, add flour, baking powder, heavy cream, eggs, and the extracts. Beat well for 3 minutes.
3
Then mix in chocolate. Beat well. Fold in coconut.
4
In two greased pans, pour in batter. Bake at 325F until a toothpick comes out clean. Wait until cake is totally cooled before frosting.
5
To start frosting, mix all frosting ingredients in a mixing bowl, save sugar. Beat well. Then add sugar little by little, while continuing to beat. Beat until both stiff and creamy. Overbeating will make grainy.
6
To start fruit, pour all ingredients in a saucepan. Cook on low medium until sugar is totally melted and most of the liquid is absorbed. Stir frequently.
7
To put together cake, frost first layer, then top with second layer. Frost sides, but not where fruit will go. Make a lip around the top with the frosting.
8
I made this for my mother's birthday this year, so I added sprinkles and chocolate chips, but that isn't necessary. I optionally would have coated the sides with either chopped macadamia nuts or hazelnuts if it weren't for a birthday cake.
9
Finally, spoon on fruit. Enjoy!

About this Recipe