• Preparation Time 15 minutes
  • Baking Time 35 minutes
  • Makes 16 servings
  • Freezing Excellent

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Ingredients

  • Batter
  • 1 cup butter, softened
  • 1 ¾ cup granulated sugar
  • 4 eggs
  • 1 cup white chocolate, melted and cooled
  • 2 tsp vanilla extract
  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup milk
  • Icing
  • 8oz cream cheese, softened
  • ½ cup butter, softened
  • 1 cup white chocolate, melted and cooled
  • 1 tsp vanilla extract
  • 4 cups icing sugar
  • 1 pkg sweetened flaked coconut (about 2 cups/500mL)

Serving Size: 16 servings

Directions

Serving Size: 16 servings

  • Preheat oven to 350°F (180°C). Grease 2 9” (23cm) cake pans.
  • Cream butter and sugar on medium-high speed in large mixing bowl for 3 to 5 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and cooled white chocolate. Beat until combined.
  • Combine dry ingredients in a separate large bowl. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with the dry ingredients. Mix until just combined.
  • Divide the batter evenly into the prepared pans. Bake in preheated oven 30-35 minutes or until a toothpick inserted in center of cake comes out clean.
  • Icing: Beat cream cheese and butter on medium speed until combined. Add cooled white chocolate and vanilla. Beat well. Add the icing sugar and beat until smooth.
  • Assembly: Place 1 layer on serving plate and spread with about 1 ½ cups (375mL) icing. Place second layer on top and ice top and sides of cake. Sprinkle top with coconut and lightly press more coconut onto the sides.
  • Bake in preheated oven 30 to 35 minutes or until a toothpick inserted in centre of cake comes out clean.

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