Coconut White Chocolate Cake Wine-Soaked Berries

Tiffany Bannworth


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!


★★★★★ 1 vote

20 Min
35 Min


  • CAKE

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

  • 16 oz
  • 3 c
    heavy cream
  • 2/3 c
  • 1 tsp
  • 1/4 tsp
    lemon extract

  • 1/2 c
  • 1/2 c
  • 1/2 c
  • 1/2 c
    red wine
  • 1/2 c
    dark brown sugar
  • 1 tsp
  • 1/2 tsp
  • 1 Tbsp
    orange zest

How to Make Coconut White Chocolate Cake Wine-Soaked Berries


  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!

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