About this recipe:This is a delicious white chocolate three-layer cake recipe. It can be layered with cream and fresh fruit, or with your favourite icing recipe - buttercream or cream cheese icing would both work a treat!
360g sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
400g caster sugar
4 egg yolks
110g white chocolate, melted
1 teaspoon vanilla extract
100g chopped pecans
75g desiccated coconut
4 egg whites
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Preheat oven to 180 C / Gas 4. Grease and flour 3 (23cm) sandwich tins. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the cake mixture, then quickly fold in remaining whites until no streaks remain. Divide mixture into prepared tins.
Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.