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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1To start cake, melt brown sugar, butter, and white chocolate in a double broiler. Set aside.

2In a mixing bowl, add flour, baking powder, heavy cream, eggs, and the extracts. Beat well for 3 minutes.

3Then mix in chocolate. Beat well. Fold in coconut.

4In two greased pans, pour in batter. Bake at 325F until a toothpick comes out clean. Wait until cake is totally cooled before frosting.

5To 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.

6To 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.

7To 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.

8I 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.

9Finally, spoon on fruit. Enjoy!

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