White Chocolate Coconut Cake

Sometimes you want an entire little cake all to yourself, and honestly, I think that’s perfectly okay! This white chocolate coconut cake is made for you. With a soft, buttery crumb, sweet white chocolate, and just the right amount of coconut. It’s rich, indulgent, and just enough to satisfy that cake craving without having an entire cake sitting in your kitchen calling your name.

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Dessert, Baking, Cakes, Small Batch

American

Yield: 2

Author: Catherine Campbell

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White Chocolate Coconut Cake

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A soft brown butter coconut cake filled with mini white chocolate chips, topped with coconut cream cheese and sweet shredded coconut. 

Ingredients

Cake Base

• 2 Tbsp (28g) unsalted butter, browned
• 2 Tbsp (30mL) whole milk
• 1/2 tsp vanilla
• 1 egg yolk
• 1/3 cup (50g) flour
• 2 Tbsp (24g) granulated sugar
• 1 tsp baking powder
• 1/8 tsp salt
• 2 Tbsp white chocolate chips
• 1 Tbsp shredded coconut

Cream Cheese Frosting

• 2 Tbsp (30g) cream cheese
• 2 Tbsp (28g) unsalted butter, softened
• 3/4 cup (95g) powdered sugar
• 1/2 tsp coconut extract
• 1/4 tsp vanilla extract
• 1-2 Tbsp shredded coconut

Instructions

Cake Batter

1. Preheat the oven to 350°F (175°C). Grease an 8 oz ramekin and set aside.
2. In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a deep golden amber color and smells nutty. Remove from the heat and let cool for 1–2 minutes.
3. In a medium bowl, whisk together the browned butter, milk, vanilla extract, and egg yolk until smooth.
4. Add the flour, sugar, baking powder, and salt. Stir until just combined.
5. Fold in the white chocolate chips and shredded coconut.
6. Transfer the batter to the prepared ramekin and smooth
7. the top. Bake for 25–28 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Frosting

1. 1. In a bowl, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar, coconut extract, and vanilla extract, mixing until fully combined. If a thicker frosting is desired, add additional powdered sugar, 1 tablespoon at a time. Refrigerate until ready to use.

Assembly

1. Allow the cake to cool completely. Once cooled, use a serrated knife to trim the domed top, creating a flat, even surface.
2. Using a large cookie scoop or piping bag, mound the frosting onto the center of the cake and shape it into a smooth dome. Finish with a generous sprinkle of shredded coconut.

Recommended Products

Le Creuset Stoneware Mini Round Cocotte, 8 oz., Chiffon Pink

Nutritional information is an estimate and may vary depending on the specific brands and ingredients used.

Single Serve White Chocolate Coconut Cakehttps://www.youtube.com/shorts/j27HJFBo9A8Watch this soft and buttery white chocolate coconut cake come together, topped with a rich coconut cream cheese frosting.

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© 2026 Catherine Campbell