White Chocolate Coconut Cake

subheading: For the Cake:

4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)

1 ⅓ cup (303g) canned Coconut Milk (not coconut cream)

2 ½ cups (285g) cake flour * if you do not have cake flour see Note below for substitution

2 ½ teaspoons (10g) baking powder

½ teaspoon (3g) salt

1 ½ sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)

1 ½ cups (300g) sugar

2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)

1 teaspoon (4g) vanilla extract

1 teaspoon (4g) coconut extract

subheading: For the White Chocolate Coconut Cream Cheese Frosting:

1 stick (113 g) unsalted butter, softened

1 package (8oz) ((226g) full fat cream cheese - it must be full fat, reduced fat or cream cheese in a tub will be too soft for the recipe.

2 (4oz) (113.5g) white chocolate baking bars - I used Ghirardelli

3 Tablespoons (12g) milk - for melting the white chocolate

1 teaspoon (4g) coconut extract

6 cups (690g) powdered sugar (sift then measure)

note: *One 14oz package (396g) Sweetened Shredded Coconut (to press into the frosted cake)

Directions at mycakeschool.com

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