A soft, cloud-like white chocolate vanilla cake swirled with berry jam, topped with a whipped cream cheese frosting coconut flakes and fresh berries.

Units Scale

1/2 cup butter, room temp!!!

1/2 cup oil

2 cups sugar

6 egg whites (room temp and whipped)

3 c flour

1 tsp salt

2.5 tsp baking powder

1.5 cups milk

1/2 cup white chocolate

1 tsp vanilla

1/2 tsp almond

1/2 cup mixed berry jam

8 oz cream cheese, room temperature

1 cup powdered sugar

1 tsp vanilla

2 cups heavy cream

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Preheat oven to 350°F and grease and line a 9×13 inch cake pan.
In a sauce pan over medium heat, melt chocolate in milk. Let it cool at room temperature.
In a medium bowl, add flour, salt, baking powder and mix to combine. Set aside.
Start by whipping egg whites in an electric mixer with whisk attachment on high speed until stiff peaks form.
In an electric mixer, with paddle attachment, add butter and oil. Cream butter and oil on medium speed until it comes together. Very important your butter and eggs are room temp!!
Add in sugar and mix on high until creamy. Add in vanilla and almond extract. Pour in 1/3 of milk mixture with 1/3 of flour mixture, alternating between milk and flour mixture until combined.
Remove bowl from electric mixer and gently fold in whipped egg whites until combined.
Add several large spoonfuls of mixed berry jam and fold into the batter. Pour into the greased and lined cake pan and bake in oven for about 35-45 minutes. Check to make sure cake is done by inserting fork/tooth pick. If it comes out clean, it is done.
Cool completely on wire rack. While cake is cooling, make icing.
Add icing ingredients to your electric mixer with the whisk attachment. Whip for a couple minutes until light and fluffy.
Using a knife or rubber spatula, spread the icing over the top of the cake. Sprinkle top with coconut, extra white chocolate chips and fresh berries.